Sour-milk products contain organic compounds that give meat tenderness and juiciness. Therefore, sour cream is often part of the products necessary for the preparation of meat dishes. Given the accessibility and valuable properties of sour cream, as well as the number of all kinds of dishes that can be prepared with her, it is not surprising that she has long been a common everyday product that every housewife has in the refrigerator.
Meat in sour cream sauce - basic technological principles
Sour cream sauce is the simplest recipe that is often used in preparing a wide variety of dishes, and the technology for its preparation for most experienced housewives no longer represents any secret. The base of sour cream sauce is similar to the old and already classic bechamel recipe - a subject of special pride of French culinary specialists, with the only difference being that sour cream is not used for preparing sour cream sauce.
For sour cream sauce cooked in the cold way, no special tricks and culinary tricks are required. The essence of the cooking process is to create the necessary taste in harmony with the main course. That is, spices, crushed herbs and roots are added to fresh sour cream, other ingredients, depending on the cook’s intentions, mix the mass to a uniform consistency and a fresh fragrant and very healthy sauce is ready. By the way, nutritionists unanimously argue that sour cream sauce is much healthier than mayonnaise.
Hot cream sauce requires a base. First, fry the flour. It is better to do this in a dry frying pan, because the flour in this case acquires a beautiful cream color and nutty taste. Then fat and other components are added according to the prescription. Please note: before you put sour cream in a hot pan, dilute it with warm water, broth or milk so that it does not curl immediately under the influence of high temperature, and the sauce has a smooth, uniform consistency.
Sauces prepared by heat treatment are served both hot and cold to fried or baked meat. In this case, they are usually served separately in sauces or portioned outlets. This type of sauces most often has a medium or thick consistency, so the addition of flour as a thickener is accordingly regulated.
Cooking sauces are also used for stewing. Such sauces can have a liquid consistency, which is called gravy in Russian cuisine. Flour, in this case, can be excluded from the list of ingredients, if the goal is not to create the necessary taste or brown vegetables.
Additional ingredients that improve and diversify the taste of the sauce are selected depending on the type of meat. For example, sour cream sauce with the addition of tomato is suitable for red meat (beef, game, duck, lamb), white wine, citrus juices are suitable for taste neutral chicken meat. Accordingly, different spices are selected for different types of meat and sour cream sauce with the addition of tomatoes. Universal ingredients for any sauce - onions, garlic, carrots, black pepper, Jamaican, white (you can use a mixture of them), ginger root. The selection of the remaining spices depends on the author's choice.
1. Meat in sour cream sauce: roast with mushrooms
Ingredients:
Forest mushrooms 0.5 kg
Veal (Hip) 1.0 kg
Potato 900 g
Bay leaf
Margarine 120 g
Salt
Allspice (peas)
Sour cream 400 g
Onions 300 g
Mushroom seasoning (dried mushrooms)
Mushroom broth 200 ml
Flour 60 g
Greens 100g
Spice
Grated cheese 300 g
Cooking:
Sort fresh mushrooms, peel and boil. Large mushrooms are cut before cooking, and small ones can be cooked in their entirety. Throw the boiled mushrooms through a colander, and fry on margarine, adding onions, chopped with straws. Transfer prepared mushrooms to portioned ceramic pots.
Cut the peeled potatoes into bars and boil in a mushroom broth until half cooked, adding pepper and bay leaf. Drain the broth, and put the boiled potato bars in pots on top of the mushrooms.
Cut the veal pulp into pieces, fry and put in the pots, dividing by the number of servings.
In a dry frying pan, fry the flour, add vegetable fat and chopped onions. Fry for 3-4 minutes, add sour cream mixed with mushroom broth and seasoning. Simmer the sauce to a boil, add salt, chopped herbs and spices. Kill the finished sauce with a blender or wipe through a sieve, cover the contents of the pots with them, distributing evenly. Place the pots on a tray with water and put in the oven, preheated to 200 ° C.
Stew for half an hour, covering the pots with lids. Then remove the covers, sprinkle the surface of the roast with grated cheese, and leave in the oven for another 10 minutes. When serving, decorate the dish with chopped parsley or dill.
2. Meat in sour cream sauce: braised zrazy with liver and egg
Ingredients:
Pork chops (semi-finished product) 6 pcs.
Boiled eggs 3 pcs.
Ground pepper
Liver 400 g
Garlic 20 g
Sour cream 300 g
Mustard 50 g
Milk (or water) 150 ml
Onion 200 g
Butter 180 g
Carrot 250 g
Salt
Flour 70 g
Greens 120 g
Cooking:
Dice boiled eggs. Slices of liver, beef, pork or chicken, fry in a pan in butter. Add the grated carrots, chopped onions. Season with spices, lightly salt, and then chop with a blender. In the cooked pasta, add slices of boiled eggs, garlic, mustard. To make the filling tender and juicy, add also part of sour cream (half) to it. Stir the filling again and place into prepared, broken-off pieces of pork. Wrap the minced meat in a chop roll, put the semi-finished products in a saucepan or in a deep frying pan.
In a dry pan, fry the flour, add oil and chopped onion to it. Brown and pour in milk mixed with sour cream. Bring the sauce to a boil, season with spices. Do not forget to continuously whisk the sauce during cooking. If thick lumps form, wipe it through a sieve or punch in a blender.
Pour the prepared sauce into the sauce and stew. Remove the finished dish from the stove, sprinkle with chopped leaves of parsley and dill, cover and let stand for ten minutes.
Serve boiled potatoes, pasta or porridge with the dish.
3. Meat in sour cream sauce - vegetable casserole with minced meat and cheese
Ingredients:
Eggplant 3 pcs.
Salt
Ginger 30 g
Lemon juice 100 ml
Pepper
Spicy tomato sauce (ketchup) 250 g
Minced meat 900 g
Onions 300 g
Sour cream 400 g
Garlic 50 g
Chopped dill 100 g
Tomatoes 3-4 pcs.
Cheese, soft 250 g
Milk 200 ml
Cooking:
Cut the peeled eggplant into slices (1 cm), grate with a mixture of garlic, grated ginger root and ground pepper. Place the plates in a baking dish greased with vegetable oil. Pour the first layer of casserole with ketchup, put pork and ground beef on it, after mixing it with spices. Place the sliced tomatoes on top of the minced meat layer. Cover the tomatoes with a layer of onions, grated cheese. Add the garlic, pepper, finely chopped greens and salt to the sour cream. Stir and pour the sauce over the dish. Bake at an average temperature of 45-50 minutes.
4. Meat in sour cream sauce - chicken with rice
Ingredients:
Beef 1.1 kg
Bread 180 g
Milk 240 ml
Salt
Rusks 100 g
Vegetable oil 70 ml
Cheese 120 g
Rice groats 250 g
Bouillon 1.0 L
Flour 70 g
Mixture of peppers
Sour cream 700 g
Tomato puree 80 g
Cooking Technology:
Mix the minced meat with white bread soaked in water (milk); pass through a meat grinder, salt, pepper, beat well, divide into meatballs, two pieces per serving, breading in breadcrumbs and sauté in a hot frying pan until rosy. Cook soaked rice until cooked in salted water. For sour cream sauce, combine the fried flour without fat with a warm broth, boil for ten minutes; add tomato puree and sour cream, diluted with a small amount of warm broth or milk, salt, spices. Bring the sauce to a boil, strain and decorate with greens. Serve the rice chops, watering with sour cream sauce. The dish can be served in portions, previously baked in the oven.
5. Meat in sour cream sauce - potato roll with liver and mushrooms
Ingredients:
Beef liver 1.3 kg
Vegetable oil 150 ml
Potato 2.8 kg
Onions 300 g
Rusks 160 g
Mushrooms (champignons) 350 g
Water (or milk) 250 ml
Salt
Wheat flour 20 g
Butter 200 g
Ground pepper
Cooking method:
Divide the specified amount of onion, vegetable and butter into three parts, since these ingredients will be needed to prepare the liver paste, fried mushrooms and sauce. You can replace the butter and vegetable oil with the same amount of premium margarine.
Fry the liver, pass the carrots and onions until soft. Grind the prepared foods to a paste, adding one oil and spices to them. Wipe the potatoes boiled in salted water through a sieve, and warm them on a silicone napkin (cling film). Cover with a second napkin and align with a rolling pin to make a rectangle. Apply a layer of mashed liver. Fry the mushrooms, sliced in slices, lay them on top of the liver mass. Pour the inside of the roll with sour cream sauce, roll and transfer to a baking sheet sprinkled with white crackers. Also sprinkle bread rolls on top.
Sour cream sauce:
Combine the flour fried to a cream color with butter, add chopped onions, sauté, and then pour in water (or broth, milk) mixed with sour cream. Bring to a boil while stirring. Add chopped herbs and spices. Use half the sauce to prepare the dish, and additionally serve it to the roll.
Instead of potatoes, you can use beef, pork, and ham to prepare the roll.
6. Meat in sour cream sauce - rabbit in the oven with new potatoes
Ingredients:
Rabbit meat (fillet) 1.1 kg
Vegetable fat
Garlic
Potato 1.6 kg
Provencal herbs
Flour 80 g
White wine, semi-dry 300 ml
Dill 100 g
Paprika
Salt
Sour cream (21%) 500 g
Carrot 300 g
Ground pepper
Cooking:
Separate the pulp from the rabbit carcass, cut into large cubes. Fold in a bowl, sprinkle with paprika, Provencal herbs. Pour wine. After a couple of hours, remove the meat from the marinade and fry in a dry pan. Mix the remaining marinade with sour cream and flour. Add the sliced carrots. Heat the oil in a saucepan and pour the prepared mixture. Stew until the carrots are soft.
Boil the young potatoes by selecting small tubers. Drain and transfer to a baking dish. Put the fried meat on top, pour the sauce, add the garlic, sliced into thin slices and chopped dill. Bake in the oven until golden brown.
Sour Cream Sauce - Useful Tips
To prepare the sauce, use natural sour cream, with a fat content of at least 20%. Sour cream or sour cream from reconstituted milk may curdle during cooking, and the resulting small grains will spoil the appearance of the sauce. In addition, low quality sour cream has a more acidic taste, which does not give the sauce a pleasant creamy taste. If there is no suitable sour cream, then it is better to replace it with milk, adding a little flour, and at the end of the sauce - lemon juice, wine or other acidifiers.
