Ingredients for cooking potatoes with mushrooms and meat.
- Fresh pork pulp 500 grams
- Fresh champignons 350-400 grams
- Potato 1 kilogram
- Large onion 1 piece
- Fresh parsley 20 grams
- Sour cream 200 milliliters
- Pitted prunes or dried apples in slices of 5-15 pieces
- Salt 1 teaspoon
- Vegetable oil 3-4 tablespoons
- Allspice 3-5 peas
- Ground black pepper 3 pinches
- Bay leaf medium size 2-3 pieces
- Pure hot water 2-2.5 cups
- Main Ingredients: Pork, Potato, Mushrooms, Sour Cream
- Serving 7 servings
- World Cuisine
Cutting board, kitchen knife, small bowl, large cauldron with a thick bottom, a lid for a cauldron, a tablespoon, a wooden spatula, a stove, a teaspoon, a frying pan, kitchen potholders, a serving dish, a plate - 2 pieces, deep bowl, deep plate , medium bowl, kitchen paper towels
Cooking potatoes with mushrooms and meat:
Step 1: prepare the pork.
We thoroughly wash the pork under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, remove the film, veins and excess fat. Now cut the meat into large pieces and transfer to a small bowl.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.
Step 3: prepare dried fruits.
Rinse prunes or dried apple slices under running warm water and spread on kitchen paper towels. When the dried fruits have dried, move them to a deep bowl. Attention: if you want a sour dish, then you better add apples to it. If with a sweetish flavor, then use prunes better.
Step 4: prepare the potatoes.
With a knife, peel the potatoes from the skins and thoroughly rinse them under running warm water to wash off the remnants of the earth and other dirt. Next, lay the tubers on a cutting board and cut in half. Attention: if desired, the components can be cut into several parts, then they will reach the dish faster. I am usually the fourth medium-sized potato. Shredded vegetables are transferred to a medium bowl and pour ordinary cool water from the tap so that they do not darken when interacting with air.
Step 5: prepare the champignons.
Thoroughly rinse the mushrooms under running warm water and put them on a cutting board. Using a knife, we remove coarsened places on hats and legs. Now chop the mushrooms into pieces and pour into a deep plate.
Step 6: prepare the parsley.
Wash the parsley well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a clean plate. Attention: this component does not have to be added to the dish. I use it at the request of the workers and usually sprinkle potatoes with meat and mushrooms at the end.
Step 7: prepare potatoes with mushrooms and meat.
Pour into the pan 2 tablespoons vegetable oil and put on a big fire. When the contents of the container heat up well, carefully (so as not to scald) put the pieces of pork here. Fry the meat on both sides until a golden crust appears on the surface. Attention: so that the component does not begin to stew, it is better to cook it in one layer.
Immediately after this, pour finely chopped onions here. Constantly stirring with a wooden spatula, literally fry the components 2 minutes.
Then add dried fruits to the pan and continue cooking the dish. 30 seconds. This time will be enough for prunes or apple slices to produce juice.
Immediately after that, using the kitchen tack, we take the pan, and transfer its contents to a large cauldron. Fill everything with sour cream, mix well until smooth and put back, but on medium heat. When the mass boils, simmer it for 2-3 minutes. Important: at the same time, constantly stir the meat with improvised equipment so that it is saturated with liquid and juice of onions and dried fruits from all sides.
After the allotted time, fill everything with hot water so that it 1-2 fingers covered the pork. When the contents of the cauldron boil, reduce the heat and simmer the dish for 1-1.5 hours under not completely closed lid. Attention: From time to time it is worth stirring the mass with a spatula so that it does not burn at the base of the container.
While our meat is being stewed, we will prepare mushrooms with potatoes. In the same pan, pour the remaining vegetable oil and put on medium heat. When it warms up well, put the crushed champignons here. From time to time, stirring with a wooden spatula, fry the component until a soft golden color appears. Immediately after that, holding the container with the help of kitchen gloves, we transfer the mushrooms back to a deep plate. Attention: try to do this so that the oil remains in the tank.
Now put the pan back on the burner, but already increase the heat. If necessary, you can add a little more fat. When everything is well heated, carefully spread the pieces of potatoes here. Important: only it is best to dry the vegetable in advance on a kitchen paper towel so that the water does not shoot in different directions when interacting with oil and does not burn you. Fry the component on all sides to a golden crust. At the end, turn off the burner, and shift the slices of the vegetable back into the bowl, which must be wiped dry.
When the meat is ready, put the fried mushrooms and potatoes to it. Pour hot water here so that it covers the last component with one finger, and also add salt, allspice, peas and bay leaf. Mix everything thoroughly, cover with a lid and simmer over low heat until the potatoes are ready. It should take about 20-30 minutes depending on the slices of the vegetable. After the allotted time, sprinkle the dish with black pepper and mix everything well again. Now turn off the burner and go to serve the dining table.
Step 8: serve the potatoes with mushrooms and meat.
Using a tablespoon, we transfer the hot potatoes with mushrooms and meat from a cauldron to a special deep plate.
If desired, sprinkle the dish with finely chopped parsley and serve at the dinner table with slices of bread, pickles and a salad of fresh vegetables.
- For cooking, you can also take beef. It, of course, will be slightly harsh, but also very tasty;
- in addition to the spices indicated in the recipe, you can add any others to your taste in the dish;
- Oyster mushrooms, chanterelles, butterflies and other edible mushrooms are also suitable instead of champignons.