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Pork with mushrooms in a frying pan in sauce with onions

Skillet Pork and Mushrooms in Onion Sauce

A simple, affordable, and really tasty everyday dish! Skillet pork and mushrooms in onion sauce works for both a family meal and a special dinner. Tender meat in a fragrant gravy wins everyone over. Use any mushrooms you like — fresh or marinated.

Julia M.

Recipe author

Pork with mushrooms in a frying pan in sauce with onions

Composition / ingredients

Servings:

Pork

700

Button mushrooms

200

Onion

Tomato paste

Flour

Sour cream

200

Vegetable oil

Water

300

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 56 % 14 g

Carbohydrates 12 % 3 g

163 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 50 min

Step 1:

How do you make skillet pork and mushrooms in onion sauce? Gather the ingredients. I use pork neck — it has a little fat marbled through it, so the finished meat won't be dry. Cut the pork into small pieces.
Step 2:

Sprinkle the cut meat with flour and toss, trying to coat every piece evenly.
Step 3:

Rinse the mushrooms clean and cut them into halves or quarters. Add a little oil to a hot skillet and add the mushrooms. Sauté for 3–4 minutes until golden, then set them aside.
Step 4:

Peel the onion and cut it into half-moons. In another skillet, sauté the onion for 2–3 minutes until translucent.
Step 5:

Add the meat to the pan with the onion. Sauté over high heat for 2–3 minutes, until the pork is no longer pink.
Step 6:

Add the sour cream, tomato paste, and water. Stir, cover, and simmer for 40–45 minutes, until the meat is tender. Season with salt and ground pepper to taste. Add a splash more water if needed.
Step 7:

Once the meat is tender, stir in the sautéed mushrooms. Warm everything together for another 2–3 minutes.
Step 8:

The pork and mushrooms in onion sauce are ready! Steamed rice makes the perfect side. Enjoy!

The wrong pan can ruin even the best recipe, so choose a skillet suited to what you're making.
You can use any other meat here instead of pork. Just remember the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.
Buy fresh, medium button mushrooms that are snowy white, with no spots, damage, or off smell, and not slippery to the touch. Rinse them thoroughly under warm or cold running water. Trim off any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling at all — just rinse them well. For larger button mushrooms, it's best to peel off the thin outer skin.