Composition / ingredients
Step-by-step cooking
Step 1:
Cut and chop the meat. I always put it in a plastic bag. Thus keeps the hammer and table clean around.
Step 2:
Cut the beaten meat into strips about 2cm wide and fry in a frying pan with sunflower oil. My family does not like heavily fried meat in this dish, but if you like toasted pieces, fry until a golden crust forms.
Step 3:
Cut the onion into half rings.
Step 4:
Add the onion to the meat and stir. Fry over medium heat until golden brown.
Step 5:
I take sour cream 27%, you can have less fat.
Step 6:
Nutmeg is added to the meat with onions. I love this kind, not a ready-made powder.
Step 7:
Salt and pepper the meat to taste. I add bay leaf, but not necessarily!
Step 8:
Add sour cream to meat with onions. Simmer under the lid for about 20 minutes. If you don't like the watery sauce, you can simmer a little more until the liquid evaporates to the desired consistency.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
- Nutmeg - 556 kcal/100g
