Pasta with pork stew and sour cream sauce
Pasta with Pork Stew and Sour Cream Sauce Last night, I ended up making something with a lot of sour cream, even though I initially thought about making a paprika dish. I didn’t have chicken and wasn’t in the mood to make dumplings, so I combined what I had on hand: pork chop, pasta, sour cream, and a few spices. The result is a fairly hearty dish, with plenty of sauce and a flavor reminiscent of a meal cooked slowly. Quick Info Total Time: about 1 hour Servings: 4 Difficulty: medium Recipe Type: main course, filling meal Ingredients 300 g pasta 500 g pork chop 1 onion 2 garlic cloves 2 tablespoons oil 2 tablespoons bell pepper paste 1 tablespoon finely grated vegetables (from a jar, with salt, or you can use Delikat) salt pepper paprika 300 g sour cream (divided: 100 g for pasta, 200 g for meat) 500 ml water 1 tablespoon flour fresh parsley basil Preparation Method 1. Boil the pasta in salted water. When ready, drain and set aside. 2. Crush the garlic and sauté it in a tablespoon of oil, just until fragrant. 3. Add salt, pepper, a little paprika, 100 g sour cream, and a pinch of basil. Stir briefly over heat. 4. Add the cooked pasta to the garlic and sour cream sauce and mix until evenly coated. Set aside. 5. Cut the pork into bite-sized cubes. Finely chop the onion. 6. In a pot, heat a tablespoon of oil and sauté the onion. 7. Add the bell pepper paste, grated vegetables (or Delikat), salt, pepper, and a little paprika. Mix well. 8. Add the meat to the pot, stirring until it is lightly colored, without cooking it through. 9. Pour in 500 ml of water and let it simmer over medium heat until the meat is almost cooked. 10. In a separate bowl, mix 1 tablespoon of flour with 200 g of sour cream. 11. When the meat is nearly cooked, add the sour cream and flour mixture to the meat. Let it simmer for a few more minutes, stirring, until the sauce thickens slightly. 12. Finally, sprinkle with chopped fresh parsley. 13. Serve the meat and sour cream sauce over the pasta that has already been mixed with the garlic sauce. Why I Make This Recipe Often It’s a great combination for when I don’t feel like cooking more complicated dishes but want something with meat and plenty of sauce. The pasta cooks quickly, and the sour cream sauce gives everything a creamy texture. The pork keeps you satisfied, making it suitable for both lunch and dinner. The ingredients are quite simple, and I almost always have them at home. Tips and Variations Tips It’s important not to leave the garlic on the heat for too long, as it can become bitter. Make sure to mix the flour well with the sour cream before adding it to the sauce, or you may end up with lumps. If you’re using grated vegetables from a jar (those with salt), check the taste at the end before adding more salt. Substitutions The bell pepper paste can be replaced with a bit of tomato paste if you don’t have any, but the flavor will be slightly different. The grated vegetables can be substituted with Delikat or any vegetable base for dishes. Variations You can use another type of pasta if you don’t have macaroni, such as penne or fusilli. The pork can be replaced with diced chicken thighs if you want a lighter result. If you don’t want to use basil, you can leave it out without significantly changing the final flavor. Serving Ideas I serve the stew hot, directly over the pasta, with freshly chopped parsley sprinkled on top. It also goes well with simple pickles or a cabbage salad. Frequently Asked Questions Can I use sour cream with any fat percentage? Yes, you can use cooking sour cream with at least 20% fat. Lower-fat options risk curdling when boiled. Does the meat need to be marinated beforehand? No marinating is necessary; it cooks directly, just make sure it’s cut evenly so it cooks at the same rate. What can I use if I don’t have salted grated vegetables? You can use Delikat or any vegetable powder for dishes, just to add a bit of flavor. Alternatively, you can omit it altogether if needed. Can the recipe be made without flour? Flour helps thicken the sauce. If you don’t add flour, the sauce will be thinner but still edible. Nutritional Values Approximately, one serving has around 550-600 kcal. Of these, about 25-30 g of protein (mostly from meat and sour cream), 55-60 g of carbohydrates (from pasta), and 25-30 g of fat (from pork and sour cream). These values are approximate and depend on the type of sour cream used and how much water remains in the sauce. Storage and Reheating You can store the pasta stew in the refrigerator, in a sealed container, for 1-2 days. The sour cream sauce thickens in the fridge. When reheating, if it seems too thick, you can add a tablespoon of water or milk. The recipe does not freeze well, as the sour cream sauce changes texture upon thawing. If you want to keep it longer, store the pasta and meat separately.
Preparation
The pasta is boiled in salted water and then drained. The garlic is crushed and sautéed in a tablespoon of oil. Salt, pepper, a little paprika, 100 grams of sour cream, and a bit of basil are added, after which the pasta is mixed into the sauce. The meat is cut into cubes, and the onion is finely chopped and sautéed in a tablespoon of oil. Pepper paste, grated vegetables (or delicate ones), salt, pepper, and paprika are added, followed by the meat, which is stirred until it changes color slightly. Then water is added. When the meat is almost done, a mixture of a tablespoon of flour and 200 grams of sour cream is prepared and poured over the meat, which is left on the heat until the sauce thickens slightly. Finally, parsley is added.
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