Ustyansk-style meat

Category: Meat dishes
Kitchen: Russian
Ustyansk-style meat

Ingredients

Veal (I have a pork neck) 400 g
Frozen porcini mushrooms 70 g
Salted mushrooms 70 g
Bulb onions 1 PC.
Carrot 1 PC.
Sour cream 70 g
Meat broth 200 ml
Vegetable oil and butter

Cooking method

  • The meat is veal according to the recipe, but at home we like pork more, we beat it and cut it into portions.
  • Ustyansk-style meat
  • Fry until golden brown in vegetable oil, put in a pot.
  • Ustyansk-style meat
  • Fill with hot salted meat broth, add sour cream,
  • Ustyansk-style meat
  • mix, cover, put in the oven for 30 minutes (for veal or beef for 40 minutes) at T 200.
  • Fry onions, carrots and porcini mushrooms in butter until golden brown.
  • Ustyansk-style meat
  • 10 minutes before readiness, put in a pot,
  • Ustyansk-style meat
  • adding chopped salted mushrooms.
  • Ustyansk-style meat Ustyansk-style meat
  • The pepper is added to the finished dish to taste. It is recommended to serve with potatoes - boiled, fried or crushed - mashed potatoes. And it is very advisable to put salty little mushrooms on the dish next to the meat.

Cooking program:

frying pan, oven

Ilmirushka
Maria, what a yummy it is, but ... no frozen white or salted mushrooms ..., just dream
TATbRHA
And don't say Ilmirushka, so they live there in Ustyansk ...
Ilmirushka
Quote: TATbRHA
No need to saythose
Tatyana, and to me on "you"
Kestrel
Valkyr, Thanks for the recipe, very interesting!
Tell me, are the salted mushrooms in this dish needed, or can you replace them with some other salted (not pickled, I understand), easier? Ryzhiks themselves collected, salted, I know the taste, it is unique, so I ask, how fundamental are they in this recipe?
Valkyr
Quote: TATbRHA

And don't say Ilmirushka, so they live there in Ustyansk ...
Yes, they live very well in the Russian outback!




Kestrel, Anna, if there are other mushrooms, it will be a different recipe!

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