Fermented milk products contain organic compounds that give meat tenderness and juiciness. Therefore, sour cream is often included in the composition of the products necessary for the preparation of meat dishes. Given the availability and valuable properties of sour cream, as well as the number of various dishes that can be cooked with it, it is not surprising that it has long become an ordinary everyday product available in the fridge of every housewife.
Meat in sour cream sauce - basic technological principles
Sour cream sauce is the simplest recipe, which is often used in the preparation of a variety of dishes, and the technology of its preparation for most experienced housewives already does not represent any secret. The basis of sour cream sauce is similar to the old and already classic Bechamel recipe - a matter of particular pride of French culinary specialists, with the only difference being that sour cream is used not for making sour cream sauce.
For sour cream sauce, cooked in a cold way, does not require any special techniques and culinary tricks. The essence of the cooking process is to create the necessary taste, in harmony with the main course. That is, spices, crushed spicy herbs and roots, and other ingredients, depending on the chef's intention, are added to fresh sour cream, and the mixture is mixed to a uniform consistency and a fresh, fragrant and very healthy sauce is prepared. By the way, nutritionists unanimously argue that sour cream sauce is much more useful than mayonnaise.
Hot cream sauces require a base. First fried flour. It is better to do this in a dry pan, because the flour in this case becomes a beautiful cream color and nutty taste. Next is added fat and the rest of the ingredients, according to the recipe. Please note: sour cream before putting in a hot frying pan, it is necessary to dilute with warm water, broth or milk, so that it does not curl immediately, under the influence of high temperature, and the sauce had a smooth uniform consistency. Cooked sauces are served hot or cold to roasted or baked meat. In this case, they, as a rule, are served separately in sauceboats or portioned outlets. This type of sauces most often has a medium or thick consistency, therefore the addition of flour as a thickener is regulated accordingly.
Cooking sauces are also used for stewing. Such sauces can have a liquid consistency, which in Russian cuisine is called gravy. Flour, in this case, can be excluded from the list of ingredients, if the purpose is not pursued to create the necessary flavor or to brown the vegetables.
Additional ingredients that improve and diversify the taste of the sauce, are selected depending on the type of meat. For example, red meat sauce (beef, game, duck, lamb) is suitable for sour cream with tomato, white wine, citrus juices for neutral meat of chicken breast. Accordingly, different spices are selected for different types of meat and cream sauce with the addition of tomatoes. Universal ingredients for any sauce - onion, garlic, carrot, black pepper, Jamaican, white (you can use a mixture of them), ginger root. Selection of other spices depends on the author's choice.
1. Meat in sour cream sauce: roast with mushrooms
Ingredients:
Forest mushrooms 0.5 kg
Veal (hip portion) 1.0 kg
Potatoes 900 g
Bay leaf
Margarine 120g
Salt
Allspice (peas)
Sour cream 400 g
Onions 300g
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 as a whole. Throw the boiled mushrooms through a colander, and fry in margarine, adding onions, chopped straw. Transfer the prepared mushrooms into portioned ceramic pots.
Cut the peeled potatoes into bars and boil in the mushroom broth until half cooked, adding pepper and bay leaf. Drain the broth, and lay the sticks of boiled potatoes in pots on top of the mushrooms. Cut the flesh of veal into bars, fry and also put in pots, dividing by the number of servings.
In a dry frying pan fry the flour, add vegetable fat and finely chopped onion. 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. Sort the prepared sauce with a blender or rub through a sieve, cover the contents of the pots with it, distributing evenly. Put the pots on a tray with water and send to the oven, preheated to 200 ° C.
Stew for half an hour, covering the pots with lids. Then remove the lids, 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: stewed zrazy with liver and egg
Ingredients:
Pork chops (semi-finished product) 6 pcs.
Boiled eggs 3 pcs.
Pepper, ground
Liver 400 g
Garlic 20g
Sour cream 300 g
Mustard 50 g
Milk (or water) 150 ml
Onions 200g
Butter 180 g
Carrots 250 g
Salt
Flour 70 g
Greens 120 g
Cooking:
Boiled eggs cut into cubes. Pieces of liver, beef, pork or chicken, fry in a pan in butter. Add grated carrot, chopped onion. Season with spices, lightly salt and then chop with a blender. In cooked pasta, add slices of boiled eggs, garlic, mustard. To make the filling tender and juicy, add to it also a part of sour cream (half). Stir the stuffing again and place on the prepared, broken chunks 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 skillet, fry the flour, add the butter and chopped onion. Redden and pour milk mixed with sour cream. Bring sauce to a boil, season with spices. Do not forget to mix the sauce whisk continuously in the cooking process. If thick clumps form, rub it through a sieve or punch in a blender. Ready sauce pour zrazu and simmer. Remove the cooked dish from the stove, sprinkle with chopped parsley and dill leaves, cover and let stand for ten minutes before serving.
Serve with boiled potatoes, pasta or porridge.
3. Meat in sour cream sauce - vegetable casserole with minced meat and cheese
Ingredients:
Eggplant 3 pcs.
Salt
Ginger 30g
Lemon juice 100 ml
Pepper
Spicy tomato sauce (ketchup) 250 g
Minced 900 g
Onions 300g
Sour cream 400 g
Garlic 50g
Chopped Dill 100 g
Tomatoes 3-4 pieces
Cheese, soft 250 g
Milk 200 ml
Cooking:
Peeled eggplants cut into plates (1 cm), rub with a mixture of garlic, grated ginger root and ground pepper. Place the plates in a baking dish greased with vegetable fat. Pour the first layer of casserole with ketchup, put on it the pig and beef mince, after mixing it with spices. Put sliced tomatoes on top of minced meat layer. Tomatoes cover with a layer of onion, grated cheese. Add sour cream, garlic, pepper, finely chopped herbs and salt. Stir and pour sauce over the dish. Bake at an average temperature of 45-50 minutes.
4. Meat in sour cream sauce - meatballs with rice
Ingredients:
Beef 1.1 kg
Bread 180 g
Milk 240 ml
Salt
Rusk 100 g
Vegetable oil 70 ml
Cheese 120g
Rice groats 250 g
Broth 1.0 l
Flour 70 g
Pepper Mix
Sour cream 700 g
Tomato puree 80g
Cooking Technology:
Mix the minced meat with white bread soaked in water (milk); pass through a meat grinder, salt, pepper, beat well, divide into bits, two pieces per serving, breaded in breadcrumbs and fry in a red-hot frying pan until rosy color. Wet rice cook until done, in salted water. For sour-cream sauce fried flour without fat, combine with 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 sauce to a boil, strain and garnish with greens. Serve the rice balls, watering with sour cream sauce. The dish can be served in portions, pre-baking in the oven.
5. Meat in cream sauce - potato roll with liver and mushrooms
Ingredients:
Beef liver 1,3 kg
Vegetable oil 150 ml
Potatoes 2.8 kg
Onion 300 g
Rusk 160g
Mushrooms (champignons) 350 g
Water (or milk) 250 ml
Salt
Wheat flour 20 g
Butter 200 g
Ground pepper
Cooking Method:
The specified amount of onion, vegetable and butter should be divided into three parts, as these ingredients will be needed for preparing liver pate, fried mushrooms and sauce. You can replace butter and vegetable oil with the same amount of premium margarine.
Fry the liver, passe carrots and onions until soft. Grind the prepared products to the state of the paste, adding to them one oil and spices. Potatoes, boiled in salted water, wipe through a sieve, and in a warm form put on a silicone napkin (food film). Cover with a second napkin and align with a rolling pin to make a rectangle. Apply a layer of mashed potatoes on top. Fry the sliced champignons, place them on top of the liver mass. Pour the sour cream sauce on the inside of the roll, roll it up and put it on a baking sheet covered with white breadcrumbs. Also sprinkle bread rolls on top.
Sour cream sauce:
Flour, fried to cream color, combine with butter, add chopped onion, passe, 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 for cooking, and additionally serve it to the roll.
For the preparation of a roll, instead of potatoes, you can use beef fillet, pork, ham.
6. Meat in cream sauce - rabbit in the oven with new potatoes
Ingredients:
Rabbit meat (fillet) 1.1 kg
Vegetable fat
Garlic
Potatoes 1.6 kg
Provencal herbs
Flour 80 g
White wine, semi-dry 300 ml
Dill 100 g
Paprika
Salt
Sour cream (21%) 500 g
Carrots 300 g White pepper, ground
Cooking:
Separate the flesh from the carcass of the rabbit, cut into large cubes. Put in a bowl, sprinkle with paprika, Provencal herbs. Pour the wine. After a couple of hours, remove the meat from the marinade and fry in a dry frying pan. Mix the remaining marinade with sour cream and flour. Add carrots, sliced plates. Heat oil in a skillet and pour the mixture. Simmer until the carrots are soft.
Boil new potatoes, selecting small tubers. Drain and put it in a baking dish. Top with roasted meat, pour the sauce, add the garlic, chopped into thin slices and chopped dill. Bake in the oven until golden brown.
Meat in sour cream sauce - useful tips
To prepare the sauce, use natural sour cream, with a fat content of at least 20%. Sour cream product or sour cream from reconstituted milk can be curtailed during cooking, and the resulting small grains will spoil the look of the sauce. In addition, low-quality sour cream has a more sour taste, which does not give the sauce a pleasant creamy taste. If there is no suitable cream, then it is better to replace it with milk, adding a little flour, and at the end of the preparation of the sauce - lemon juice, wine or other acidulants.
