Goulash with pork with mushrooms and vershoks. Cool recipes and photo recipes

Recipe for cooking pork with mushrooms in vershoks:

A lot of it is necessary to prepare all the Ingredients for preparing the gravy, so that the process of lubrication is to be finished quickly. Pork needs to be dried and dried, instead of being nailed with thin little pieces.

Pidgotuvati mushrooms. If you pick up the canned peppers, then you just need to open the jar and pour the marinade, as the mushrooms are cut into thin slices. As the mushrooms are svizhi, then it is necessary to restore, dry and narizati. Frozen mushrooms are frozen in the front.

Grate the hard sire on the dry tertsi.

If all the products are ready, it is necessary to roast a frying pan with a small amount of roselin oil, viklasta pork and grease the meat without croutons on a fresh pot of water until a golden color appears (about 10-12 minutes), periodically.

Add mushrooms to the pork, mix and prodovzhuvati obsmazhuvati 5-7 khvili (if vikoristovuyut svizhi or frozen mushrooms - more, as long as the whole ridina is not boiled). In the kitchen, grease the pork with mushrooms with salt and black pepper for gusto.

Pour vershoks into the frying pan, the heat of zmenshiti. On the whole stage, you can add dried aromatic herbs.

If you light the tops of boiling, add small portions of sir, carcass pork with mushrooms in vershoks on a small amount of 5-7 khvili.

Ingredinti: (I am writing my own number)

Pork 500 grams
Mushroom mushrooms 300 grams
Peppers 200 grams
Onion 2-3 cibulini
Tops 200 ml.
Sil, pepper, oil for oil, water

With mushrooms and vershoks:
1. Meat is mine and narіzaєmo in great cubes. If I want to know the meaning, I’m just going to describe it, I’m afraid! I cut all the fat from the meat, see me fix it, yak it is good for you! Fix mo obsmazhuvati meat! If I added some water to the ridina viparuvalasya, I love it in tsіy stravі, if the meat is simply danced in the roti! If I roasted the meat of my friend's ridini viparuvalasya until it was golden brown.

Pork with mushrooms and vershok sauce is even more savory and sour dish. Nіzhne meat, aromatic mushrooms and thick vershok sauce will fall to the relish of your loved ones. Let's gettuwati?

The products for cooking are in front of you.

To grease mushrooms and meat, take a pan with a diameter of not less than 28 cm, or grease the products with parts.

Gribi (for me - bili) narizamo with middle shmatochki, vikladaєmo in rosіgrіt roslinna butter і smashed up to golden color.

Viklada mo mushrooms in a saucepan.

Pork is obpol_skuvati with running water, dried with a towel, nar_zaєmo with middle shmatochki. Vikladaemo in rosіgrіt oil і obmazhumo up to rum'yanuvannya.

Let's drink the meat until mushrooms.

Obsmazhuєmo tsibulyu on a small vogna 3-4 chilini, do not forget to talk.

Cooked viclada onions in a saucepan. Dodaєmo sіl, pepper and rosemary (or іnshu seasoning), mix it up.

Tops (fat) zmіshuєmo with water and vilivaєmo in a stewpan. Ridina is guilty of practically closing it instead of the stewpan.

It can be brought to a boil and a carcass of 20-30 ghilins (or to the pulp of meat) on the minimum amount. At the very end, khviliin for 5, additional refinements, a winemaker, wine to add a delicious taste and aroma.

I’m ready to cook - pork with mushrooms in a vershok sauce - adorned with a small amount of fresh green.

Served with cooked cartopley, rice, pasta or salad with fresh vegetables.

Є In the kulіnarії kіlka "charіvnykh products" - in yak the dish їх nі give it, be sure to go deliciously. With one of these products we are familiar with your neighbor. Tse - vershoks. Surely, you tried all of them. Alle melodiously, do not stagnate permanently in the kitchen, vikoristovuchi for preparing traditional sour cream for the season. Why are the tops more beautiful? First, the stench is absolutely not sour. And sourness in meat strains is not a bagatom. In other words, the tops of ice is visible as liquor. And if you know the cooks to tell you, there is a subtle licorice hint of the delicious taste of wild strains. It’s not a gift to add a little stink to a little bit of flavor, but rather to tell the restaurant, what is the secret of the “high” cuisine. Nі, zychayno, I do not call you sipati in the meat of the stravi tsukor. A little more to stock up in a general order, even throughout the season we have pork with mushrooms in vershok sauce on our menu, a recipe with a photo, a report and a full-length selection of leather croc, so you can get involved in the cooking process, and you can find the best ... Fortunately, the dish is even simpler and really shvidke - everybody knows how to cook it, just cook a large frying pan. Pork is superbly savory, її, absolutely, evaluate all the members of the family. There are few pigs' little pieces of piglet, juicy little pieces of peppers and a thick puddle with a top-of-the-line gust of no baiduzh. Prepare a tse dish, whip up sacred relish for loved ones.

Ingredinti:

• 600-700 g of lean pork pulp;
• 450 g peppers;
• 400-450 ml of verts 10% (or you can take 200 grams of 20% and dissolve water with water);
• a couple of small pieces for an hour;
• 2-3 cibulinis;
• sil, pepper, specials.

How to prepare

1. Pork is cut with dovgasti shmatki of medium size.

2. Cut off the peels of the head of the cibula.

3. Rinse the ovens with a flowing jet, dry them later and cut in quarters. If the mushrooms are drilled, then you should put them in the whole viglyad, or you will need to use them.

4. On a frying pan, grease the mushrooms until they are light brown.

5. In a stewpan, or a large frying pan, pass on a dormouse.

6. If the tsibulya is lightly golden, throw the pork pieces and grease the meat with the tsibuli and a sprinkle of quilin. If necessary, you can add some oil. Change your masu gradually, and you can change it.

7. Then add some grease to the ovens.

8. Mix and pour in tops. Salt and pepper, and add the special axis for bazhannyam.

9. Extinguish on a quiet fire until pork pulp. At the very end of the day, you add a hawk-maker, which gives you a delicious taste and aroma. I shivered a little more greenery.

Meat with mushrooms is even lower for gusto, and thick and aromatic. On the garnir, you can pay an additional cartoplum.