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Meat with mushrooms in sour cream sauce in a frying pan

Skillet Pork and Mushrooms in Sour Cream Sauce

Really tasty and simple, made from everyday ingredients — perfect for dinner! Skillet pork and mushrooms in sour cream sauce comes out juicy because you sear the meat first and then braise it. It pairs beautifully with any side — vegetables, grains, or pasta. Absolutely delicious!

katushafin

Recipe author

Meat with mushrooms in sour cream sauce in a frying pan

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Composition / ingredients

Servings:

Pork

250

Button mushrooms

150

Onion

Sour cream

150

Flour

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 62 % 18 g

Carbohydrates 10 % 3 g

202 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make skillet pork and mushrooms in sour cream sauce? Gather the ingredients. Any cut of pork works — I used tenderloin, but loin or leg is good too. Mushrooms can be fresh or dried; if dried, soak them in water first. The sour cream should be fresh, since sour cream that's turned can curdle.
Step 2:

Rinse the meat under cool water, then pat it dry with a paper towel. Trim off any sinew, then cut it into small pieces, slicing across the grain so the meat stays tender.
Step 3:

Clean the mushrooms and cut them into large pieces — they shrink a lot as they cook. I leave the stems on.
Step 4:

Peel the onion and cut it into thin half-moons.
Step 5:

Heat a skillet over medium heat and add the vegetable oil. Add the meat and sear it for a few minutes to build a crust — that seals in the juices and keeps the meat moist. As soon as the meat has changed color, remove it from the pan.
Step 6:

Add the onion to the pan. Cook it for a few minutes over low heat until translucent.
Step 7:

Add the mushrooms to the onion. Cook them together for 5–7 minutes, stirring gently.
Step 8:

Sprinkle the flour over the mushrooms and stir quickly.
Step 9:

Right away, pour in a cup of boiling water. Stir quickly — the sauce will thicken immediately from the flour.
Step 10:

Return the meat to the pan, add salt and pepper, and stir.
Step 11:

Pour in the sour cream and stir again.
Step 12:

Cover, lower the heat, and cook the meat in the sauce for 25 minutes. Be sure to stir now and then — the sauce is fairly thick and can start to catch. Adjust the thickness to taste; if you like it thinner, add more hot water.
Step 13:

After that, the meat is ready. Serve it sprinkled with fresh herbs.

A wonderfully tasty sauce and juicy meat! Quick and easy to make.
You can swap the button mushrooms for porcini or slippery jack, but keep in mind the steps and cooking times may differ.
You can also use dried mushrooms instead (you'll need 5–6 times less than fresh). Don't forget to rinse them, then soak them before cooking (about 2–3 hours).
After washing and peeling the mushrooms, spread them on a kitchen towel to soak up the excess moisture. Leave them 15–20 minutes so the towel absorbs all the water. It's important to dry the mushrooms well — otherwise they take on the moisture and turn watery.