To prepare a delicious recipe of meat with mushrooms and sour cream sauce, we start by choosing a piece of beef or pork, which we will cut into thin slices, about the width of a knife. If the slicing does not turn out to be uniform, do not hesitate to use a meat mallet to achieve the desired slices. These will be much more tender and flavorful after frying.
After preparing the meat slices, we will coat them in flour, ensuring they are evenly covered. Then, in a heated pan with butter, we fry the slices over high heat until they become golden on both sides. This process will add a special flavor and a crispy texture. Once the meat is fried, we remove it to a platter, leaving the butter and juices in the pan for the next stage.
In the same pan, we add finely chopped onion and let it sauté in the remaining fat until it becomes translucent. Then, we add the sliced fresh mushrooms, which will bring an unmistakable flavor to the dish. It is essential to use fresh mushrooms, as they provide a much richer texture and taste than canned ones. We sauté the mushrooms together with the onion for 2-3 minutes over low heat, stirring constantly to prevent sticking.
After the mushrooms are slightly browned, we pour in the juice of half a lemon, which will add a tangy note, balancing the flavors. Then, we add 50 ml of sweet white wine, which will enhance the dish's taste. Finally, we reintroduce the fried meat slices into the pan. We add enough water to cover the meat and let everything simmer over low heat. This step is crucial, as the meat will tenderize and absorb the flavors from the sauce.
When the meat is well cooked, we add 300 ml of sour cream, stirring vigorously to homogenize the sauce. We season with salt, white pepper, nutmeg, and chopped fresh parsley to add freshness. We let the dish simmer for a few minutes to thicken the sauce. In the end, we add 200 g of grated cheese and let it simmer for another 3-4 minutes until the sauce becomes creamy and delicious.
This recipe is perfect for a special lunch or dinner, served alongside a side of mashed potatoes or a fresh salad. The dish promises to delight the taste buds and leave an unforgettable impression.
After preparing the meat slices, we will coat them in flour, ensuring they are evenly covered. Then, in a heated pan with butter, we fry the slices over high heat until they become golden on both sides. This process will add a special flavor and a crispy texture. Once the meat is fried, we remove it to a platter, leaving the butter and juices in the pan for the next stage.
In the same pan, we add finely chopped onion and let it sauté in the remaining fat until it becomes translucent. Then, we add the sliced fresh mushrooms, which will bring an unmistakable flavor to the dish. It is essential to use fresh mushrooms, as they provide a much richer texture and taste than canned ones. We sauté the mushrooms together with the onion for 2-3 minutes over low heat, stirring constantly to prevent sticking.
After the mushrooms are slightly browned, we pour in the juice of half a lemon, which will add a tangy note, balancing the flavors. Then, we add 50 ml of sweet white wine, which will enhance the dish's taste. Finally, we reintroduce the fried meat slices into the pan. We add enough water to cover the meat and let everything simmer over low heat. This step is crucial, as the meat will tenderize and absorb the flavors from the sauce.
When the meat is well cooked, we add 300 ml of sour cream, stirring vigorously to homogenize the sauce. We season with salt, white pepper, nutmeg, and chopped fresh parsley to add freshness. We let the dish simmer for a few minutes to thicken the sauce. In the end, we add 200 g of grated cheese and let it simmer for another 3-4 minutes until the sauce becomes creamy and delicious.
This recipe is perfect for a special lunch or dinner, served alongside a side of mashed potatoes or a fresh salad. The dish promises to delight the taste buds and leave an unforgettable impression.
Ingredients
500 g deer meat (beef, wild boar) 2-3 tablespoons butter 200 g cheese 2 pieces onion 50 ml sweet white wine 1/2 lemon 2-3 tablespoons flour 200 g canned mushrooms (300 g fresh mushrooms) 1 bunch fresh parsley 300 ml sour cream 1/4 teaspoon ground nutmeg salt white pepper