Fricassee is a dish made from pieces of meat or poultry with a small amount of sauce. Usually it is served with boiled rice. But Russian people have long used fricassee as the best addition to their favorite potatoes, pasta, and even buckwheat.
Why not? If the dish is made of pork, then it can be combined with anything.
Pork fricassee - general principles of cooking
For fricassee, meat with stones is never used, only pulp. It is cut into small pieces, usually cubes, then fried in butter or vegetable oil. Very often before that, pork is rolled in flour, which will give a ruddy crust. After roasting, the remaining products are added to the meat, with which it is stewed and brought to full readiness.
What can the fricassee do:
• different vegetables;
• wine, lemon juice;
• mushrooms of any kind;
• green beans and other legumes.
Very often, dairy products are used for pouring, sour cream and cream are the leaders. But there are recipes with broths. Vegetable varieties can be stewed in their juice, they themselves are wet and do not need extra liquid. You can season fricassee with any spices, herbs, garlic.
Pork fricassee with sour cream and onions
The simplest recipe for pork fricassee with a minimum amount of ingredients. A wonderful dish for any home side dishes. If confused by the presence of butter, then boldly replace it with olive oil.
Ingredients
• 1 onion;
• 350 grams of pork;
• 180 grams of sour cream;
• 70 grams of oil;
• 1.5 tablespoons of flour;
• salt, pepper, laurel.
Method of preparation
1. Melt a good piece of butter in a frying pan, heat it.
2. Cut the pork into small cubes, approximately pieces to a centimeter. Then immediately sprinkle with salt on the cutting board, pepper, stir.
3. Next, you need to breaded pork in flour. You can dip each piece or simply sprinkle through the sieve on the meat that continues to lie on the board, mix and powder again. Choose a convenient option. 4. We shift the meat in flour into butter, fry until lightly crusted.
5. Cut the onion very finely and finely, pour it to the meat, fry together for several minutes.
6. Sour cream dilute 130 ml of water, but you can add less liquid, depending on the desired amount of sauce. Pour over the meat.
7. Stew the pork in the sauce until soft.
8. At the end add laurel, you can fall asleep fresh greens.
Pork fricassee with celery
A very interesting recipe for which you will need celery stalks. A useful product will dilute the taste of everyone's favorite, but pork is heavy enough for the stomach, and will facilitate digestion.
Ingredients
• 500 grams of pork;
• 4 celery stalks;
• 200 grams of sour cream;
• 1 onion;
• 100 ml of white wine;
• 0.5 lemon;
• 50 ml of oil;
• greens, spices.
Method of preparation
1. Cut the pork into pieces of arbitrary size, but it is undesirable to make large. Throw in a frying pan with hot oil, fry over high heat for a few minutes to create a crust.
2. Add the sliced onion to the meat, cook another couple of minutes.
3. Pour in the white wine, wait until it is completely evaporated.
4. Cut the celery stalks in circles across, add to the pan to the meat, stir, cover and simmer the food on low heat for about twenty minutes. You do not need to add anything, let them cook in their juice.
5. Open the pan, check the meat. If it is soft, then put the spices, salt, stir and add the sour cream. If suddenly the pork has not yet reached readiness, then you can stew a little more,
6. Cook with sour cream for 5-7 minutes so that the meat is soaked with sauce.
7. Complement the fricassee with chopped greens and pour in some lemon juice. When serving, we also decorate with a slice of citrus.
Pork fricassee in cream (with garlic)
Variant of unusually tender and fragrant pork fricassee, which is cooked in cream. It is not necessary for the sauce to choose a fatty product, 10-15% is enough. Very often, a similar dish is prepared with fat milk.
Ingredients
• 350 grams of pork;
• 200 ml of cream;
• 1 tbsp. l flour;
• 3 cloves of garlic; • 40 grams of oil;
• dill, salt.
Method of preparation
1. Cut the meat into small cubes, roll the pieces of pork in flour or just sprinkle and stir with your hands so that it is distributed evenly.
2. Heat the oil, put a clove of garlic on it, brown, discard.
3. Add pork to the oil, fry until rosy color.
4. Cover the pan, stew the meat for a quarter of an hour. If the juice does not stand out from it, you can add a couple of tablespoons of water.
5. Heat the cream in a separate bowl, as the meat does not like sudden changes in temperature.
6. Pour the cream over the pork, the dish can be salted, pepper.
7. All together stir, simmer another 5-7 minutes.
8. Cut the fennel very finely, we can say chopped. Also grind the remaining garlic cloves, mix. You can also grind a couple of peas of pepper.
9. Sprinkle the finished dish with herbs and garlic, you can do it already in the plates.
MS pork fricassee with champignons
One of the most delicious pork fricassee recipes. It is best to cook it in two pans. Roasting champignons and meat in the same pot is not the best idea. Additionally, you need a dry white wine.
Ingredients
• 300 grams of mushrooms;
• 250 grams of pork;
• 1 onion;
• 25 grams of flour;
• 50 grams of oil;
• 250 ml of cream;
• black pepper, salt;
• any greens.
Method of preparation
1. Onions cut into small cubes, shift to the pan with half the prescription oil, start frying.
2. We cut the washed champignons into plates or cubes, lay them out with onions, cook together until the water from the mushrooms evaporates, then brown them a little. By this time they will reach readiness.
3. Cut the meat into cubes, sprinkle with salt, pepper, mix with flour and put in a second frying pan with butter. It is very important that she has already managed to warm up well, otherwise the meat will begin to produce juice.
4. As soon as the pork is reddened, pour in white wine to the meat. Alcohol is evaporated for several minutes and immediately lay out the products from the second pan.
5. Stir the meat with mushrooms and onions, add spices, pour the cream. Simmer on low heat for a few minutes so that the products are soaked with sauce. 6. Fill the dish with greens, you can squeeze a clove of garlic into it.
Pork fricassee with string beans
To prepare such a dish, dairy products will not be needed. Beans can be used fresh or from the freezer. The recipe is French, taken and translated into Russian from the cookbook.
Ingredients
• 600 grams of pork;
• 500 grams of beans;
• 1 clove of garlic;
• 50 grams of oil;
• 2 tomatoes;
• 2 bulbs;
• parsley, spices, bay leaf.
Method of preparation
1. Cut the meat, put the pieces in hot oil, fry for about five minutes.
2. Add the sliced onion to the meat, fry for another two minutes.
3. Throw beans in boiling water, boil for a couple of minutes, drain in a colander. If fresh pods are used, then they need to cut off the extreme tips, then crumble with sticks of 3-5 cm.
4. Pork with meat sprinkle with salt, pepper, stir.
5. Pour out the prepared beans from above, now you can reduce the fire.
6. Beans are also seasoned with spices, add chopped garlic.
7. Cut the tomato into circles, put on top of the beans.
8. Cover the pan, simmer it all together for 40 minutes. No need to add water.
9. Stir, cover again, cook fricassee for another 10-15 minutes, fill with greens, put bay leaf.
Pork fricassee in a delicate cream sauce
For the preparation of this dish, the sauce is made not only from cream, but also from processed cheese. Despite the small amount of ingredients, the dish will have a very deep and pleasant taste.
Ingredients
• 400 grams of meat;
• 2 cloves of garlic;
• 180 ml of cream;
• 100 ml of water;
• 70 grams of cheese;
• 2 tbsp. l oils.
Method of preparation
1. Cut the garlic cloves into slices, but not thinly.
2. Heat the oil, put the garlic and fry until golden brown. Carefully remove from the pan.
3. Put pork cut into small cubes in fragrant oil, fry until ready. You can pre-roll the meat in flour, but not necessarily.
4. Add the spices to the pan and pour the cream, stir, boil for two minutes. 5. Add the processed cheese, warm it up to its complete dissolution and the dish is ready! You can add a couple of sprigs of fresh dill, but no more.
Pork fricassee in the oven
This dish will be cooked in pots, does not require a lot of attention, but it turns out extremely tender and creamy.
Ingredients
• 400 grams of pork;
• 4-5 champignons;
• 1 onion;
• 40 grams of oil;
• 150 grams of sour cream;
• spices.
Method of preparation
1. Cut the meat into cubes, throw in hot oil and fry very quickly on the strongest fire, put in a bowl.
2. In the same oil we throw the sliced mushrooms and fry on high heat for a couple of minutes.
3. Cut the onions, add to a bowl of mushrooms with pork.
4. Pour salt, pepper, add any seasoning at its discretion.
5. spread sour cream, carefully stir everything. If you like spicy dishes, you can add a spoonful of mustard.
6. Arrange the cooked foods in pots, cover, send for 45-50 minutes in the oven.
Pork fricassee - useful tips and tricks
• To roast the pork until brown crust, you need to lay it only in the heated oil and cook over high heat.
• If the meat does not produce juice, then you can pour a few tablespoons of water to extinguish, but it is advisable to use only boiling water.
• If you get a stringy piece of meat, it can be used for fricassee, but it is better to marinate or slightly beat off with a kitchen hammer.
