Pork in cream sauce with mushrooms

Step-by-step cooking

1. Step 1:

   

   How to make pork with mushrooms in cream sauce? Prepare the necessary ingredients. For the dish you will need pork flesh without bones. It can be a ham, a tenderloin or a neck, if you like fatter meat. Goulash already cut into small pieces is also suitable. If desired, you can add onions to this dish, which will need to be cut into strips.

2. Step 2:

   

   Wash pork, dry and cut into medium pieces or straws.

3. Step 3:

   

   Wash champignons, dry and cut into plates.

4. Step 4:

   

   Heat the vegetable oil in a frying pan, put the chopped pork in it. Fry it on high heat, stirring, from all sides until golden brown.

5. Step 5:

   

   Pour in the vegetable broth. If you don't have broth, you can use hot water.

6. Step 6:

   

   Reduce the heat to low and simmer the meat under the lid for 25-30 minutes until soft. At the same time, make sure that the broth does not completely boil off and the pork does not burn. Periodically lift the lid and check the meat.

8. Step 7:

   

   When there is almost no liquid left, put the mushrooms to the meat. Stir-fry for another 5-7 minutes. At the same stage, along with mushrooms, you can add chopped onion.

9. Step 8:

   

   When the mushrooms let out the juice, season the dish with salt, pepper and sprinkle with nutmeg. Mix everything together.

10. Step 9:

    

    Pour in the cream and mix. If you want to get a thicker sauce, you can dilute 1 tsp in cream without a hill of starch or flour. Heat the meat with the sauce over low heat. As soon as the cream starts to boil, remove the pan from the heat.

11. Step 10:

    

    Cover the pan with a lid and let the pork brew for 10 minutes.

12. Step 11:

    

    Before serving, sprinkle the dish with chopped herbs. Serve to the table with any side dish. Bon appetit!