Potatoes in sour cream have long been a hearty and delicious dish that can be served both daily and as one of the festive meals. Mushrooms are usually added to potatoes, but meat with a light vegetable side dish perfectly complements it. This dish is prepared quite simply and easily, the main thing is to follow the original recipes.
Mushroom recipe
To prepare five servings of potatoes in sour cream and with mushrooms, you will need 8 medium potatoes, 1.5-2 kg of fresh mushrooms, 1 onion, 250-300 g of low-fat sour cream and 2 cloves of garlic. In addition, you need to prepare 100 g of heavy heavy cream, 50 g of butter, 50-60 g of water at room temperature, a pinch of salt and a pinch of ground black pepper. You can also add your favorite spices to add flavor to the dish. Mushrooms and potatoes are washed, peeled and diced, the onions are peeled and cut into half rings, and the garlic is passed through a garlic press. Melt the butter in a large skillet over moderate heat and fry the onion in it until transparent, then put the potatoes on top, reduce the heat and cover the pan tightly with a lid and fry, stirring constantly.
You should not add spices and other ingredients to the fried mushrooms so as not to kill their aroma, so they are fried in another pan.
Then the potatoes are turned off, and the mushrooms are placed in a frying pan with heated oil, they are fried over high heat for 5 minutes, stirring constantly, then the heat is reduced, cream is added to the mushrooms and they are stewed under the lid for another 10-15 minutes. Put the finished mushroom frying in a pan with potatoes, pour everything with sour cream with grated garlic and simmer over medium heat for another 10 minutes. The finished dish is allowed to brew a little and served warm.
Meat recipe
To cook potatoes with sour cream and meat, you will need 500 g of pork fillet, 800 g of potatoes, 2 small onions, 1 carrot, 300 g of low-fat sour cream, 50 g of hard cheese, 2 bay leaves, 150 ml of water, salt and black pepper to taste. Cut the pork into pieces and fry in a pan until golden brown, then pour in water, reduce the heat and stew the meat under the lid for an hour. Peel the potatoes and onions, cut into cubes and put them in a duck with stewed pork in layers, pouring melted fat from a frying pan over everything.
Each layer placed in a rooster is slightly salted, and the top potato layer is sprinkled with black pepper.
Sour cream is poured over the dish so that it completely covers its surface. Sprinkle the meat on top with grated cheese, put bay leaves and tightly tighten the edges of the ducklings with foil. The prepared container is placed for an hour in an oven preheated to 180-200 degrees. After the specified time, the rooster is removed from the oven, the foil is removed from it, the layers are mixed and excellent potatoes with sour cream and tender meat are served to the table.
