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Pork shoulder stew with mushrooms, and soured cream served with polenta

Pork Shoulder Stew With Mushrooms and Sour Cream

Course: Lunch
Cuisine: Transylvanian
Keyword: pork shoulder stew, pork stew
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 640kcal
Author: Timea
If you want to surprise your family with something tasty, I'll give you an idea, cook pork shoulder stew with mushrooms and sour cream.
Print Recipe


  • 1 kg pork shoulder
  • 1 PCs onion
  • 1 PCs leak
  • 1 PCs red sweet pepper
  • 500 g mushrooms
  • 100 ml sunflower oil
  • 2 tsp sea salt
  • 2 tsp ground pepper
  • 1 tbsp wheat flour
  • 1 tsp sweet paprika cream
  • 1 tbsp sweet paprika
  • 300 ml soured cream
  • 1 bunch parsley


  • Cut the pork into thin slices and season the meat slices with sea salt and freshly ground pepper on both sides.
  • Clean the onions and the leeks and chop them, cut red pepper as small as possible, clean and slice the mushrooms.
  • Heat the sunflower oil and put the slices of meat on the frying pan.
  • Fry the meat on both sides, not too much and add the onion, the leeks, and the chopped red pepper.
  • Season with sea salt, freshly ground pepper and sweet paprika. I also put a teaspoon of sweet pepper paste.
  • Once the onion, leeks and pepper are soaked a little, add water and let it simmer for about half an hour until the meat softens.
  • Add the sliced mushrooms and simmer for 10-15 minutes.
  • Put the sour cream and the wheat flour in the bowl and mix thoroughly until it has a smooth and creamy consistency.
  • Pull the saucepan from the fire, then slowly pour the thick over the stew, stirring constantly.
  • Put back to simmer for another five minutes, add a bunch of chopped parsley and ready.
  • Serve hot with polenta, pasta os mashed potatoes.


Serving: 1grams | Calories: 640kcal | Carbohydrates: 11g | Protein: 36g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 1355mg | Fiber: 3g | Sugar: 5g