Meat in sour cream - general principles and methods of preparation
Whatever vegetarians and representatives of the animal welfare society say, but meat is tasty, healthy and satisfying. It is a valuable source of protein, many trace elements, amino acids and vitamins. He was cooked, cooked and will always be cooked. The meat is boiled, fried, baked, both separately and with the addition of vegetables - potatoes, cabbage, onions, carrots, seasonings, mushrooms, sauces - ketchup, mayonnaise, sour cream.
The meat cooked in sour cream is soft, with a delicate creamy taste. Enrich and diversify which you can by adding various spices, herbs, herbs, mustard, mayonnaise, tomato paste to the dishes. To cook meat with sour cream, you can use absolutely any kind of it - beef, pork, chicken, turkey, rabbit. Only the cooking time will differ. Chicken is cooked the fastest, and beef the longer.
Meat in sour cream - preparation of products
Before stewing or frying, a whole piece of meat is cut into slices of the desired thickness. Sometimes, when the flesh of an adult animal is used, the meat is beaten with a kitchen hammer to soften muscle fibers and shorten cooking time. Then, to preserve the meat juice and give the pieces a more attractive appearance, they are fried over high heat until a fried crust forms. Next, the meat is mixed with chopped vegetables, usually onions, carrots, tomatoes, pour sour cream and stew until cooked.
Recipe 1: Sliced Meat in Sour Cream (Beef Stroganoff)
The famous and very popular dish of beef stroganoff among housewives is nothing but small pieces of meat stewed in sour cream. According to legend, Count Stroganov was very fond of meat, but by old age he had lost all his teeth and could not eat it anymore.
Then his cook found a way out, proposing a new dish, which was based on meat, scraped into thin slices from a large piece and stewed in sour cream sauce. One way or another, Count Stroganov, along with the cook, went into oblivion, but the recipe remained. The truth is now the meat is not scraped, but cut into small pieces. A dish can be made from any meat, but, according to the classic recipe, beef is used.
Ingredients: 500 g of beef, 2 onions, 200 ml of sour cream, 1 tablespoon each. tomato paste and flour, salt / black pepper, vegetable oil.
Cooking method
Cut a piece of meat across the fibers. Discard the obtained slices with a hammer and cut into even smaller pieces - straws. Roll in flour. For convenience, put all the meat in a plastic bag, pour flour into it, twist and shake. So the pieces on all sides are evenly covered with a thin layer of flour.
Lightly fry finely chopped onions in oil, then add meat. Make the fire stronger and fry it for five to six minutes. In the process of frying, salt and pepper. Mix sour cream and tomato paste, you can add a little water and simmer at low boil, covered with a lid, about twenty minutes, if the meat is young, and about an hour, if old and hard. If the gravy starts to burn, you need to gradually add boiling water.
Recipe 2: Meat with mushrooms in sour cream
Mushrooms and meat go well together, so they are often cooked together. Delicate creamy sauce, soft meats and aromatic mushrooms give this dish fullness and delicious taste.
Ingredients: 800 g of meat, 300 g of fresh mushrooms, 2 onions, 250 ml of sour cream, 1 carrot, salt, vegetable oil, black pepper.
Cooking method
Cut the meat into strips or medium slices. Fry in hot oil. In another pan, fry the chopped carrots and chopped onion in half rings.
Lastly, put sliced mushrooms. Fry for about ten minutes. Combine with meat, mix, pour a glass of boiling water or hot broth and simmer until the meat is soft. Sprinkle with pepper and salt. At the very end of the stew, put sour cream, a couple of bay leaves, and warm the meat for seven to eight minutes.
Recipe 3: Meat in Sour Cream and Cheese
Chicken fillet is used for the dish, which means it is cooked quite quickly. Such meat can be served as hot for a festive table or cooked for a family dinner. With a minimum of simple components it turns out very tasty!
Ingredients: 600g chicken fillet, 250ml sour cream, herbs, 150g cheese, vegetable oil, spices.
Cooking method
Cut the fillet into fairly small cubes. And try to make exactly cubes - so the meat looks prettier on a plate and evenly fried. This is easy to do if you cut a partially unfrozen piece.
Heat the oil, and pour generously to fry each piece to a beautiful golden crust. While the meat is in the pan, make the sauce. Add salt, spices and seasonings to your taste in sour cream. You can limit yourself only to black pepper, as you like. Finely grate the cheese, mix with sour cream and pour the meat cubes in the sauce. Simmer for about fifteen to twenty minutes (with the lid closed on low heat).
Recipe 4: Oven-Baked Meat with Sour Cream
The dish is somewhat similar to meat in French. The crushed ingredients are laid in layers on a baking sheet, poured with sour cream, mixed with grated cheese, and placed in the oven. It turns out a very tasty meat casserole.
Ingredients: 0.5 kg of meat, 200 g of fresh mushrooms, 1 tomato, 2 onions, 100 g of cheese, a mixture of herbs (seasonings), 150 ml of sour cream, black pepper, little lean, salt.
Cooking method
Cut the meat portionwise, beat off the slices, salt and fry one minute on each side.
Chop mushrooms, fry for about five minutes in oil, salt.
Cut the onion into thin rings, the tomato into slices.
Pour some water into a mold or a baking sheet, or lightly grease with oil. Put sliced meat, mushrooms on them. Next, onion and tomatoes, evenly leveling around the perimeter, salt.
Finely grate the cheese, mix with sour cream and herbs, salt. Put the resulting sauce in the last layer and bake for twenty to thirty minutes (180C).
Meat in sour cream - useful tips from experienced chefs
- If the meat needs to be cut into small pieces, it is more convenient to do this until it is completely thawed.
- Too thick sour cream, in order to avoid burning during stewing, it is necessary to dilute with water to make the mixture more liquid.
- For meat dishes with sour cream, you should choose lean meat, with small fat veins.
- To make the meat of an old animal softer, they pre-marinate it for at least twelve hours in white wine, water with the addition of vinegar or mineral sparkling water.
