Pork and mushroom fricassee. How to cook from a photo.
Ingredients:
pork – 300 g;
mushrooms – 150 g;
onion – 1 pc.;
garlic – 2 cloves;
coriander – 0,5 teaspoon;
a mixture of peppers – 0,5 teaspoon;
water – 100 ml;
sour cream – 2 tbsp. spoons;
melted cheese – 1 tbsp. spoon;
flour – 1 tbsp. spoon;
parsley – 10 g.
Preparation of fricassee.
We are going to cook fricassee from pork! To do this, you need to take three hundred grams of pure pork, cut it into cubes.
Then we will take mushrooms.
Rinse them under cold water and start cutting them.
Now chop the onion. In this dish, the onion should be cut into the smallest possible pieces.
The same must be done with garlic. We take two teeth.
Fricassee will be seasoned with a pinch of coriander. Anyone who has ground meat can take it. I take the grains and pound them in a plate.
Now, when the main ingredients of our dish are ready, you can put a pan with a thick bottom on the stove. When it warms up, put the meat in it.
At the same time, add plenty of salt. Fry the pork in this way for 4-5 minutes, stirring constantly, then lay out the mushrooms.
Mix and cover for another five minutes. After that we add onions.
And after it, we send it to the pan and garlic.
Mix everything, add a mixture of peppers and leave the pan under the lid for another couple of minutes. Now pour half a glass of filtered water.
Open the lid and add water to the pan. Immediately add two tablespoons of sour cream.
Mix and add a tablespoon of melted cheese. Those who want maximum tenderness can add two.
We let the cheese melt even more, again we mix all the existing wealth of flavors in the pan. And add one tablespoon of flour.
Sour cream gave us a snow-white color, cheese gave it a creamy tenderness, and flour glued it all into a single mass. Now we constantly stir until it thickens.
When the fricassee thickens, you can turn off the stove and get on with the parsley. After chopping, put it in a pan.
Now we can say with confidence: our fricassee is ready! You can serve with anything. I personally like to serve this creamy taste with buckwheat groats.
