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Stewed meat in sour cream - in sour cream sauce

Pork Braised in Sour Cream Sauce

Juicy, tender, soft, delicious, light, and simple! Meat braised in sour cream is incredibly easy — even a total beginner can pull it off. Add mushrooms or vegetables as it cooks and it's even better. Serve it with any side: vegetables, pasta, or grains.

Lyalich

Recipe author

Stewed meat in sour cream - in sour cream sauce

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Composition / ingredients

Servings:

Pork

500

Sour cream

150

Onion

Mustard

Flour

Salt

Ground black pepper

Paprika

Vegetable oil

Water (hot)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 56 % 15 g

Carbohydrates 15 % 4 g

178 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you braise pork in sour cream? First, get all your ingredients ready. Pork tenderloin is best, but if you don't have it, just remove all the bones and skin from the meat. Use thick, fresh, full-fat sour cream.
Step 2:

Rinse the meat and be sure to pat it dry, or it will steam in its own liquid instead of searing. Cut the pork into strips and add it to a hot, oiled skillet. Always cut the meat across the grain so it stays tender and pulls apart easily.
Step 3:

Sear the meat over high heat for 5 to 7 minutes until golden brown, stirring.
Step 4:

Peel the onion and cut it into half-moons. Add the onion to the skillet.
Step 5:

Fry everything for 3 to 5 minutes over medium heat, stirring so it doesn't scorch. Go by your stove.
Step 6:

Sprinkle the flour into the skillet and stir quickly until it's evenly distributed.
Step 7:

Pour the hot water into the skillet and stir.
Step 8:

Cover the skillet and braise over low heat for 40 minutes. Keep an eye on it so it doesn't scorch, and add a little water if needed.
Step 9:

Add the sour cream to the skillet with the meat.
Step 10:

Add the mustard — it adds a little tang and makes the meat even more tender.
Step 11:

Sprinkle in the paprika. Any kind works — smoked gives a hint of smoke, and paprika paste gives a deeper color and flavor. Skip it if you don't care for it. Season everything with salt and pepper, cover, and braise on the lowest heat for 20 to 30 minutes (go by your stove). The pork in sour cream sauce is ready!
Step 12:

Braised pork in sour cream can be served with any side, or right from the skillet with fresh vegetables and herbs.
Step 13:

Enjoy!

You can swap the sour cream for plain, unsweetened yogurt.
Besides pork, you can use any other meat here — just remember the cooking time, flavor, and calorie count will change. Beef takes longer than pork, while chicken breast or turkey takes less.
Use an oil with a high smoke point for frying! All oils are only good up to a certain temperature — the smoke point, where the oil starts to burn and forms harmful compounds. Refined sunflower, olive, and grapeseed oils have high smoke points and hold up well to heat.