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Pork escalope with mushrooms

Pork escalope with mushrooms

Let's start with the meat.

You should have cut it into slices, but because I wanted it done quickly, I preferred to cut it into cubes. I lightly seasoned it with salt and pepper and put it in flour.

I heated the oil, added the meatball and browned it nicely on all sides. (In the meantime I cleaned the formed foam, well, well)

I extinguished everything with 200 gr of wine (and I ruined Caesar's wine, but I also tasted it..o..mouth..two..three:)))) - ah, how good is the Cotnari Fat: d)

I left everything on low heat.

In the meantime I melted the butter (in another bowl of tuci :))) and I hardened the mushrooms I had cut into slices (I had some mushrooms..mmmm)

Then the mushrooms, tomato paste, tomato juice, I added them all over the meat. I covered the pot with a lid and let it boil until the meat was completely cooked.

At the end I put green parsley, I matched the taste of salt and pepper, I made a mashed potato, a tomato salad and I shouted: LA MASAAAA !!!!

I'm sorry you didn't hear, you don't know what you lost: d.

Mmmm, how good it turned out!




Pork escalope with mushrooms & # 8211 Mushroom food with meat and creamy sauce

Pork escalope with mushrooms & # 8211 Mushroom food with meat and creamy sauce. A kind of very tasty and flavorful pork stew. Young slices of pork meat cooked in a mushroom sauce (with lots of onions!). With rice garnish, flour dumplings or natural potatoes. A comfort food of our family.

Yes, this one pork escalope with mushrooms is a & # 8222vintage food & # 8221, very fashionable in the & # 821770. My mother prepares it quite often and we still like it a lot. It's a way we eat more in the fall-winter because it warms our hearts. I prepare it from slices of skimmed pork pulp (snitel), fresh mushrooms and lots of onions. The onion disintegrates when cooked and forms a tasty and sweet sauce.

The cooking time depends a lot on the quality (and age) of the pork you use. They were given in which I had to cook this escalope in kukta (pressure cooker). This time I hit some tender pork slices. A cutlet is made when you can eat it only with a fork (without a knife) but not disintegrated. The slices of meat must keep their shape.

I recommend using a non-stick pan (Teflon or ceramic) with a thicker bottom (possibly a cast iron pan with enameled interior) because the escalope tends to stick to the dish. This pork escalope with mushrooms can cook very well at slow cooker (crock pot) for 6-8 hours on the low position. You can find it here recipes for slow cooker.

Of course you can also make escalope from beef & # 8211 veal (also from thin slices of meat). If you are a big fan of beef, I recommend you try the recipe beef slices with onions.

Or a chicken breast escalope with mushrooms and sour creamrecipe here.

Garlic also appears in some recipes. I don't use it for escalopes. Sometimes I deglaze the pan with a glass of brandy or liqueur wine (Marsala, Madeira, Lacrima lui Ovidiu). These drinks give a very fine aroma to this pork cutlet with mushrooms.

It is a food that can be made in larger quantities and reheated later or even frozen in plastic pans.


Pork escalope with mushrooms: learn how to prepare it

Here's how to make a quick and really tasty meal:

Ingredient:
(for 4 people)

800 grams of pork chop, deboned and defatted sliced ​​into 8 slices

100 / pc.
300 grams of mushrooms (I used brown mushrooms, champinion, mushrooms, yellows, etc. are also suitable)
3-4 tablespoons of olive oil
2 cloves of garlic
White flour
salt pepper
250-300 ml of hot water

1 tablespoon sour cream and / or tomato and / or pepper paste

The sliced ​​meat is beaten on both sides with the hammer for slices, salted and peppered:

Wash the mushrooms and cut into halves or quarters, depending on the size.

Peel a squash, grate it and cut it into quarters. Put the olive oil in a large pan (frying pan) and brown the garlic, then remove and discard.

Finely slice the meat slices and fry in garlic-flavored oil until lightly browned on both sides. As they are browned, remove and keep covered, warm.

Once all the slices of meat are browned, put them back in the pan and add the mushrooms:

Pour hot water, just enough to cover the meat:

Salt and pepper (moderately, taking into account that the food must decrease), turn the heat to low and cover with a lid. In about 20 minutes the sauce will be low, the mushrooms done and the meat soft. Depending on your preference, you can now add a tablespoon of sour cream, tomato paste or pepper paste. I added the last one. Regardless of the preferred addition, the food is boiled for a short time and is ready.

It goes very well with mashed potatoes (this was the garnish I used) but also with rice or even a pasta garnish:


Pork escalope with mushrooms & # 8211 Mushroom food with meat and creamy sauce

Pork escalope with mushrooms & # 8211 Mushroom food with meat and creamy sauce. A kind of very tasty and flavorful pork stew. Young slices of pork meat cooked in a mushroom sauce (with lots of onions!). With rice garnish, flour dumplings or natural potatoes. A comfort food of our family.

Yes, this one pork escalope with mushrooms is a & # 8222vintage food & # 8221, very fashionable in the & # 821770. My mother prepares it quite often and we still like it a lot. It's a way we eat more in the fall-winter because it warms our hearts. I make it from slices of skim pork, snitel, fresh mushrooms and lots of onions. The onion disintegrates when cooked and forms a tasty and sweet sauce.

The cooking time depends a lot on the quality (and age) of the pork you use. They were given in which I had to cook this escalope in kukta (pressure cooker). This time I hit some tender pork slices. A cutlet is made when you can eat it only with a fork (without a knife) but not disintegrated. The slices of meat must keep their shape.

I recommend using a non-stick pan (Teflon or ceramic) with a thicker bottom (possibly a cast iron pan with enameled interior) because the escalope tends to stick to the dish. This pork escalope with mushrooms can cook very well at slow cooker (crock pot) for 6-8 hours on the low position. You can find it here recipes for slow cooker.

Of course you can also make escalope from beef & # 8211 veal (also from thin slices of meat). If you are a big fan of beef, I recommend you try the recipe beef slices with onions.

Or a chicken breast escalope with mushrooms and sour creamrecipe here.

Garlic also appears in some recipes. I don't use it for escalopes. Sometimes I deglaze the pan with a glass of brandy or liqueur wine (Marsala, Madeira, Lacrima lui Ovidiu). These drinks give a very fine aroma to this pork cutlet with mushrooms.

It is a food that can be made in larger quantities and reheated later or even frozen in plastic pans.


Pork escalope with mushrooms & # 8211 Mushroom food with meat and creamy sauce

Pork escalope with mushrooms & # 8211 Mushroom food with meat and creamy sauce. A kind of very tasty and flavorful pork stew. Young slices of pork meat cooked in a mushroom sauce (with lots of onions!). With rice garnish, flour dumplings or natural potatoes. A comfort food of our family.

Yes, this one pork escalope with mushrooms is a & # 8222vintage food & # 8221, very fashionable in the & # 821770. My mother prepares it quite often and we still like it a lot. It's a way we eat more in the fall-winter because it warms our hearts. I make it from slices of skim pork, snitel, fresh mushrooms and lots of onions. The onion disintegrates when cooked and forms a tasty and sweet sauce.

The cooking time depends a lot on the quality (and age) of the pork you use. They were given in which I had to cook this escalope in kukta (pressure cooker). This time I hit some tender pork slices. A cutlet is made when you can eat it only with a fork (without a knife) but not disintegrated. The slices of meat must keep their shape.

I recommend using a non-stick pan (Teflon or ceramic) with a thicker bottom (possibly a cast iron pan with enameled interior) because the escalope tends to stick to the dish. This pork escalope with mushrooms can cook very well at slow cooker (crock pot) for 6-8 hours on the low position. You can find it here recipes for slow cooker.

Of course you can also make escalope from beef & # 8211 veal (also from thin slices of meat). If you are a big beef lover, I recommend you try the recipe beef slices with onions.

Or a chicken breast escalope with mushrooms and sour creamrecipe here.

Garlic also appears in some recipes. I don't use it for escalopes. Sometimes I deglaze the pan with a glass of brandy or liqueur wine (Marsala, Madeira, Lacrima lui Ovidiu). These drinks give a very fine aroma to this pork cutlet with mushrooms.

It is a food that can be made in larger quantities and reheated later or even frozen in plastic pans.


Ingredients

Step 1

Pork escalope with mushrooms

Cut the pork tenderloin into thin slices, then beat it very lightly with a meat hammer.

Finely chop the mushrooms and let the yolks drain.

We clean and grind the garlic.

In a large frying pan, melt butter and place the meat slices. Let it brown, then add the crushed garlic and finely chopped onion.

Heat, add the mushrooms, sauté well and pour the white wine. Allow the alcohol to evaporate, then add another tablespoon of butter to give it a creamier consistency.


Ingredients

Step 1

Pork escalope with mushrooms

Cut the pork tenderloin into thin slices, then beat it very lightly with a meat hammer.

Finely chop the mushrooms and let the yolks drain.

We clean and grind the garlic.

In a large frying pan, melt butter and place the slices of meat. Let it brown, then add the crushed garlic and finely chopped onion.

Heat, add the mushrooms, sauté well and pour the white wine. Allow the alcohol to evaporate, then add another tablespoon of butter to give it a creamier consistency.


Instructions

Mushroom escalope with pork, very tasty and creamy, soft meat and mushrooms bring a wonderful flavor in combination with vegetables and green garlic.

Put a large pan with the 4 tablespoons of oil. The meat is cut into slices, normally about 1 cm thick, but I cut thinner to cook faster due to lack of time. Beat lightly like schnitzel, season with salt and pepper, then add flour and shake off the excess flour.

Heat the oil and fry the meat, browning it on both sides without burning it (it is recommended to fry in 2 steps) then take it out on a plate.

Fry the garlic cloves in the same pan to get the flavor (2-3 minutes). Remove the garlic and discard it, and in the pan, heat the sliced ​​or whole mushrooms if they are small. Allow the water to evaporate, possibly increase the heat to drop faster and reach the oil only.

Grate the onion on a small grater and fry in another pan with the remaining oil and butter. Immediately over the onion, add the sliced ​​carrots and peppers and simmer for 2-3 minutes. Quench with soup or water and add the meat. Season and simmer until vegetables and meat are cooked. It doesn't take much because the meat is almost done.

When the meat and vegetables are cooked and the water has dropped, add the mushrooms, taste and leave for another 5 minutes. Pour the liquid cream into the pan for 3 minutes to blend with the meat and mushrooms and you're done. Cut green garlic on top and serve simply with polenta or puree garnish, rice, couscous, pickles, baked potatoes.
Enjoy your meal!


Instructions

Mushroom escalope with pork, very tasty and creamy, soft meat and mushrooms bring a wonderful flavor in combination with vegetables and green garlic.

Put a large pan with the 4 tablespoons of oil. The meat is cut into slices, normally about 1 cm thick, but I cut thinner to cook faster due to lack of time. Beat lightly like schnitzel, season with salt and pepper, then add flour and shake off the excess flour.

Heat the oil and fry the meat, browning it on both sides without burning it (it is recommended to fry in 2 steps) then take it out on a plate.

Fry the garlic cloves in the same pan to get the flavor (2-3 minutes). Remove the garlic and discard it, and in the pan, heat the sliced ​​or whole mushrooms if they are small. Allow the water to evaporate, possibly increase the heat to drop faster and reach the oil only.

Grate the onion on a small grater and fry in another pan with the remaining oil and butter. Immediately over the onion, add the sliced ​​carrots and peppers and simmer for 2-3 minutes. Quench with soup or water and add the meat. Season and simmer until vegetables and meat are cooked through. It doesn't take much because the meat is almost done.

When the meat and vegetables are cooked and the water has dropped, add the mushrooms, taste more and leave for another 5 minutes. Pour the liquid cream into the pan for 3 minutes to blend with the meat and mushrooms and you're done. Cut green garlic on top and serve simply with polenta or puree garnish, rice, couscous, pickles, baked potatoes.
Enjoy your meal!


Ingredients

Step 1

Pork escalope with mushrooms

Cut the pork tenderloin into thin slices, then beat it very lightly with a meat hammer.

Finely chop the mushrooms and let the yolks drain.

We clean and grind the garlic.

In a large frying pan, melt butter and place the slices of meat. Let it brown, then add the crushed garlic and finely chopped onion.

Heat, add the mushrooms, sauté well and pour the white wine. Allow the alcohol to evaporate, then add another tablespoon of butter to give it a creamier consistency.


Pork escalope

I'm getting my half ready with a delicious pork escalope recipe!

Ingredients for 8 servings:

  • 1 kg pork muscle / pulp
  • 400 g fresh mushrooms
  • 250 g sliced ​​olives
  • 300 g smoked pork tenderloin
  • 1 l tomato juice (or tomatoes in broth)
  • salt
  • ground black pepper
  • thyme
  • basil
  • 2-3 bay leaves
  • 1 tablespoon sugar
  • 100 ml of red wine.

Method of preparation :

Cut the pork muscle / leg into slices, season with salt, pepper and thyme. Heat the oil, add the meat to the flour and fry.

The fresh mushrooms are washed, boiled for about 5-8 minutes in a bowl with water that has already boiled, then cut into pieces. (It would be preferable not to peel the mushrooms, as those on the market are already cleaned.)

In another pan, heat the olive oil and heat the mushrooms a little. Then add the sliced ​​smoked mussels and sliced ​​olives.

After they are all browned, pour the tomato juice over them, add the meat and let it boil. Then add 500 ml of water, bring to a boil and season to taste with salt, pepper, thyme and basil. Also now put the bay leaves and a large spoon (table) of sugar.

After boiling, let it boil for about 15-20 minutes, then add the wine and leave it on the fire for another 10 minutes.

It can be served as such with bread / polenta, or with a garnish of natural potatoes, mashed potatoes or pasta (spaghetti or macaroni), depending on everyone's preferences. We chose the escalope combination with spaghetti and we really liked it!

PS: And don't forget: The most important ingredient for any dish is to put SOUL!