Meat in cream in a simple frying pan. How to cook pork in a creamy sauce

Interesting: when you look at this dish for the first time, what associations does it evoke? Is it clear that this is a real man's food - hearty and nutritious? Indeed, in front of a hungry (or well-fed) viewer appears perfectly fried, tanned meat, chopped in large pieces... Is it clear that this is real women's food? After all, rough, almost brutal meat is delicately cooked in a tender and soft creamy sauce!

In general, I will not torment, announcing the choice of many gourmets. This is food for everyone. Incredibly bright meat, one small portion of which is enough to fully experience the richness of the taste. Fantastically tender meat, which is transformed by the presence of creamy sauce: it is the sauce that is the main flavoring accent.

About creamy pork sauce... The sauce is made from onions and heavy cream, which can be replaced with less fatty ones (for example, 20% or 15% to make the dish slightly less high in calories). Onions go well with a creamy base and make a wonderful addition to meat. The sauce is seasoned and then combined with pre-fried and stewed meat until tender.

About the noble nagar... Due to the fact that the meat is fried over high heat until an intense ruddy color, a so-called "noble carbon deposit" forms at the bottom of the pan. Surely lovers of collecting meat juice with a piece of bread from the bottom of the baking sheet after cooking the meat understand what is at stake. This carbon is deglazed with a little water in which the meat is stewed. At the same time, the water acquires a caramel shade, and then the creamy sauce becomes the same color. The dish is prepared very simply, but its look and taste are truly festive!

Cooking time: 1 hour 20 minutes / Yield: 2-3 servings

Ingredients

• pork (fillet or back) 500-600 g
• onion 1 pc.
• fat cream 120-150 g
• dry white wine 70 g
• butter 20 g
• vegetable oil 1 tbsp. l.
• salt, pepper, dried tarragon to taste

Preparation

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Prepare all the ingredients you need.



Wash the meat, dry it and cut into thick pieces.



Season the meat with salt and pepper on all sides.



In a skillet, heat the vegetable oil very well, adding half the butter to it.
Send the meat to the skillet and cook over high heat, turning it over occasionally.



The meat should turn very ruddy - like dark caramel.



When the meat is browned, add enough water to cover the meat by two-thirds.



Cover the pan with a lid and cook the meat, adding water as it evaporates to the desired level. Cook the meat until tender (40-50 minutes), turning it over every 10 minutes.
For the creamy sauce, slice the onion into half rings.



Send the onions to fry in the remaining oil along with the tarragon, salt and pepper.



Sauté, stirring occasionally, until the onions are tender. At this point, pour in dry white wine and wait until it evaporates.



Then add the cream to the sauce.



Cook over low heat until the cream has evaporated and the sauce thickens.



When the meat is ready, pour the sauce into the pan to the meat, simmer for another 5 minutes and turn off the heat.



The dish is ready. Be sure to supplement it with fresh herbs to your liking.

Good day!
I like pork cooked in a creamy sauce not only for its taste, but also for the fact that this dish is easy and quick to prepare, and a minimum of ingredients is required. And almost all of them are always at hand in the kitchen.

Wash the pork and cut into small pieces. Heat the vegetable oil in a frying pan and fry the prepared meat in it. Fry over high heat, stirring with a wooden spatula. At this stage, I do not add spices and salt.

As soon as the meat starts to juice, we reduce the fire and continue to fry the pork, not forgetting to stir.

At this time, you need to peel the onion and chop finely.

And make a creamy sauce. For him we take an incomplete tablespoon of flour

And we dilute it with a little cream. Stir until smooth.

Continuously stirring, add the remaining cream.
Now add spices to the sauce. I had a pork seasoning that includes paprika, coriander, thyme, marjoram, cumin, basil. Let's mix.

And salt the sauce to taste. Add black pepper if desired. Mix everything well. The sauce is ready.

As soon as the liquid in the pan has boiled away and the meat begins to brown, add chopped onions to it and fry until the pork is tender.

When the pork is ready, add the creamy sauce to the meat in the pan.

Simmer over low heat for 10 minutes, not forgetting to stir the meat.

When the sauce thickens slightly, turn off the heat, cover the pan with a lid and leave for 10-15 minutes. After this time, the dish is ready.
Since pork itself is fatty, it is better to serve it with boiled vegetables or cereals.
The meat according to this recipe turns out to be soft and juicy, with a light creamy taste. I recommend trying this dish for pork lovers, it turns out very tasty.

Bon Appetit!

Cooking time: PT00H50M 50 min.

Pork in cream or with a creamy sauce can be prepared according to many recipes. The most famous all over the world option for cooking stewed pork in a creamy sauce is Russian. Today, many countries around the world have their own unique recipes for pork in cream. In this case, the meat can be stewed in a pan or in a slow cooker, or baked in the oven.

The creamy pork cooked in this step-by-step recipe tastes like braised pork in a skillet. sour cream sauce, but unlike her, this meat will lack the characteristic sour taste.

Ingredients:

• Pork - 400 gr.,
• Onions - 3-4 pcs., Medium size,
• Cream 20-30% fat - 200 ml.,
• Salt to taste
• Ground black pepper - a pinch
• Sunflower oil - 2 tbsp spoons

Pork in cream - recipe

Cut the pork tenderloin into slices as for chops. It is advisable to cut the meat across the fibers.

Peel the onion. To prepare the creamed pork stew, cut the onion into feathers. To obtain thin onion feathers, each of the onions must be cut in half lengthwise. After that, half of the onion must be cut into thin strips along.

Pork in a creamy sauce is delicious, we like this dish even very much! The meat is aromatic and tasty. And what a sauce, SAUCE! It envelops every piece of meat, permeates it ... Cooking pork in a creamy sauce is quite simple. I advise you to take not fatty pork, but use cream of medium fat content (15% or 20%) - then you will get the meat exactly as you need it!

To cook pork in a creamy sauce, take pork pulp, cream 15-20% fat, onion, garlic, vegetable oil, salt, black pepper.

Cut the pork pulp into cubes, half-rings onions, and chop the garlic.

On vegetable oil lightly brown the pork. The meat should lighten, but not brown.

Add onions to the meat.

Fry the pork and onions for 5 minutes over low heat.

Pour the cream into the pan, add salt and black pepper. Stir everything, bring the cream almost to a boil, turn the heat very, very slow and simmer the meat, covering the pan with a lid, for 20 minutes.

Lift the lid from time to time and stir the meat.

That's all, the dish is ready!

As you can see, everything is easy and simple, but delicious, kaaaak !!!