Pork shoulder with mushrooms in tomato sauce

Name: Pork shoulder with mushrooms in tomato sauce
Ingredients: 500 g pork meat; 1 can of mushrooms; 2 onions; 10 cloves of garlic; 2-3 tablespoons of tomato paste; 2-3 tablespoons of flour; salt; pepper; 100 ml oil; fresh parsley

Meat - Pork shoulder with mushrooms in tomato sauce by Svetlana J. - Recipia

Pork shoulder with mushrooms in tomato sauce is a simple dish made in one pot. The meat is lightly browned, then simmered with onions and mushrooms until tender. Tomato paste, garlic, and flour mixed with water give the sauce flavor and consistency. The amount of water is not specified in the original recipe, so add as much as needed for the ingredients to cook properly. Quick Info Total time: not specified; depends on how quickly the meat cooks. Preparation time: not specified. Cooking time: not specified; after adding the flour, the dish simmers for an additional 15 minutes. Servings: not specified in the original recipe. Difficulty: easy to medium. Recipe type: one-pot dish with pork, mushrooms, and tomato sauce. Ingredients 500 g pork shoulder 1 can of mushrooms 2 onions 10 cloves of garlic 2-3 tablespoons of tomato paste 2-3 tablespoons of flour Salt Pepper 100 ml oil Fresh parsley Water, for boiling and for mixing with flour Instructions 1. Prepare the meat and vegetables Wash the meat and cut the pork shoulder into suitable pieces. Finely chop the onions, and prepare the mushrooms for cooking. If using canned mushrooms, drain them before adding them to the pot. Garlic can be prepared in two ways. You can slice it and add it 10-15 minutes before turning off the heat, or you can crush it finely and add it at the end, after the dish is ready. 2. Brown the meat Heat the oil in a pot. Add the pieces of meat and lightly fry them on both sides. It is not necessary for the pork shoulder to be fully cooked at this stage; it’s enough for it to get a little color before continuing the preparation. 3. Sauté the onions and mushrooms Add the chopped onions over the meat and let them soften slightly. Then add the mushrooms and sauté everything for a short time, stirring gently. 4. Simmer the meat Season with salt and pepper, then pour water into the pot. The exact amount is not mentioned, so add enough water for the dish to have liquid in which the meat and vegetables can cook. Cover or leave the pot on medium heat and simmer until the meat is nearly cooked. Stir occasionally to prevent the ingredients from sticking and to ensure the sauce forms evenly. 5. Add the tomato paste When the pork shoulder is almost cooked, add the tomato paste and mix well. Let the dish simmer further so that the tomato paste combines with the juices and other ingredients. 6. Add the garlic If you choose to use sliced garlic, add it 10-15 minutes before turning off the heat. This way, the garlic cooks with the sauce. If you prefer a more pronounced garlic flavor, crush the 10 cloves and add them at the end, after the dish is ready and you have turned off the heat. 7. Thicken the sauce Check the pieces of meat. When they are cooked, mix the flour with a little water until you get a lump-free liquid. Pour the mixture into the pot and stir continuously to distribute the flour in the sauce and prevent lumps from forming. Let the dish simmer for another 15 minutes. The sauce will thicken during this time. 8. Finish the dish Turn off the heat and add the crushed garlic if you haven't added it earlier. Sprinkle chopped fresh parsley and stir gently. Let the dish sit for a bit before serving, so the sauce can settle. It’s important to check the meat before turning off the heat; the cooking time may vary depending on the size of the pieces and how quickly the meat cooks. Why I make this recipe often The recipe is practical because it’s cooked in one pot and doesn’t require complicated preparation. The pork shoulder, mushrooms, and tomato sauce pair well together, and the flour helps achieve a thicker sauce without extra steps. I also like that the garlic can be added at two different times. Added earlier, it has a milder flavor; added at the end, it remains more pronounced. Additionally, the dish can be easily reheated the next day when the sauce is usually better thickened. Tips Cut the meat into similarly sized pieces to ensure even cooking. If the pieces are too large, the meat may take longer to become tender. Do not add the flour directly to the pot. First, mix it with a little water and add it gradually while stirring continuously. This is the simplest way to avoid lumps in the sauce. Check the sauce before and after adding the flour. If there is very little liquid in the pot, the flour mixture will incorporate more slowly. If there is too much liquid, the sauce will remain thinner. Adjust the salt after adding the tomato paste and mushrooms, as the final flavor of the sauce develops at that point. However, be careful not to add too much salt at the beginning. Substitutions The pork shoulder is the main ingredient of the recipe and can be used exactly as indicated. For this version, no other meat is necessary. Canned mushrooms can be used as they are after draining. If you replace the type of mushrooms, keep the same idea of preparation: they should be added after the onions start to soften. Tomato paste should not be confused with tomato sauce. The recipe calls for 2-3 tablespoons of tomato paste, which has a thicker consistency and a more concentrated flavor. Variations You can choose when to add the garlic based on your taste. For a milder flavor, add the slices 10-15 minutes before the end. For a more intense flavor, use crushed garlic after turning off the heat. The amount of tomato paste can be 2 or 3 tablespoons, depending on how pronounced you want the tomato flavor to be. Similarly, the 2-3 tablespoons of flour allow for adjusting the consistency of the sauce. There’s no need to use the maximum amount if the sauce is already thick enough or if you prefer a less concentrated flavor. The recipe keeps these amounts in a range to allow for adjustments. Serving Ideas Pork shoulder with mushrooms in tomato sauce can be served immediately after adding the fresh parsley. The sauce is suitable to be eaten with a simple side dish of your choice. You can serve the dish as is, allowing the combination of meat, mushrooms, and sauce to shine. It’s important that the dish is served while the sauce is warm and the meat is tender. Frequently Asked Questions How much water should I add? The original recipe does not specify an exact amount. Add enough water for the pork shoulder, onions, and mushrooms to cook without turning the dish into a soup. You can check the liquid level and stir occasionally throughout the cooking process. When should the tomato paste be added? The tomato paste is added when the meat is nearly cooked. If added too early, it’s not necessarily a problem, but the recipe suggests adding it towards the end of the meat’s cooking time. Can I add the garlic from the beginning? In this recipe, garlic is added either 10-15 minutes before turning off the heat, sliced, or at the end, crushed. These timings are recommended to preserve the garlic flavor in the sauce. How do I avoid lumps from the flour? Mix the flour with a little water in a separate container, then pour the mixture into the pot while stirring continuously. After that, let the dish simmer for another 15 minutes. How do I know when the meat is done? Try a piece before adding the flour. When the meat is cooked and tender, you can thicken the sauce. After adding the flour mixture, the dish needs to simmer for an additional 15 minutes. Nutritional Values The values below are estimates, as the recipe does not specify the fat percentage of the meat, the exact weight of the can of mushrooms, the amount of water, or the number of servings. If the entire quantity is divided into 4 servings, one serving may contain approximately: Calories: 500-650 kcal Protein: 32-40 g Fat: 30-40 g Carbohydrates: 18-28 g Fiber: approximately 2-4 g Most of the fat comes from the 100 ml of oil and the pork, while the carbohydrate content is mainly influenced by the flour, onions, and tomato paste. Values may vary significantly depending on how much oil remains in the dish and how lean the pork shoulder is. Storage and Reheating Leftover food should be stored in the refrigerator in a covered container. It is recommended to cool it and place it in the fridge once it is no longer hot, without leaving it at room temperature for too long. When reheating, place the portion in a pot and heat it over low heat, stirring gently. The sauce may thicken after cooling; if necessary, it can be thinned with a little liquid during reheating without needing to change the rest of the recipe. Reheat only the amount that will be consumed.

Pork shoulder with mushrooms in tomato sauce

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