Fricassee - a dish of pieces of meat or poultry with a small amount of sauce. Usually it is served with boiled rice. But Russian people have long been using fricassee as the best addition to their favorite potatoes, pasta and even buckwheat.
Why not? If the dish is made from pork, then it can be combined with anything.
Pork fricassee - general cooking principles
For fricassee, meat with bones is never used, only the flesh. It is cut into small pieces, usually cubes, then fried in butter or vegetable oil. Very often before this, pork is rolled in flour, which will give a golden crust. After roasting, the remaining products are added to the meat, with which it is stewed and brought to full readiness.
What can fricassee prepare with:
• various vegetables;
• wine, lemon juice;
• mushrooms of any kind;
• green beans and other legumes.
Very often dairy products are used for pouring, the leaders are sour cream and cream. But there are recipes with broths. Vegetable options can be stewed in their juice, they themselves are moist and do not need additional liquid. You can fill fricassee with any spices, herbs, garlic.
Pork fricassee with sour cream and onions
The simplest recipe for pork fricassee with a minimal amount of ingredients. A wonderful dish for any home side dishes. If you are 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.
Cooking method
1. Melt a good piece of butter in a pan, heat.
2. Cut the pork into small cubes, about pieces to a centimeter. Then immediately sprinkle with salt on a cutting board, pepper, stir.
3. Next, you need to brew the pork in flour. You can dip each piece or simply sprinkle through a strainer on the meat, which continues to lie on the board, mix and powder again. We choose a convenient option.
4. We transfer the meat in the flour into butter, fry until lightly crusted.
5. Cut the onion very thinly and finely, pour it into the meat, fry it for several minutes.
6. Dilute sour cream 130 ml of water, but you can add less liquid, depending on the desired amount of sauce. Pour into the meat.
7. Stew the pork in the sauce until soft.
8. At the end add laurel, you can fill in fresh herbs.
Pork fricassee with celery
A very interesting recipe for which you need celery stalks. A useful product will dilute the taste of everyone's beloved, but pork heavy enough for the stomach, will facilitate digestion.
Ingredients
• 500 grams of pork;
• 4 stalks of celery;
• 200 grams of sour cream;
• 1 onion;
• 100 ml of white wine;
• 0.5 lemon;
• 50 ml of oil;
• herbs, spices.
Cooking method
1. Cut the pork into pieces of arbitrary size, but large-scale undesirable. Throw in a frying pan with heated oil, fry over high heat for several minutes to make a crust.
2. Add chopped onion to the meat, cook another couple of minutes.
3. Pour in white wine, wait for it to evaporate completely.
4. Cut the celery stalks in circles across, add to the skillet to the meat, stir, cover and simmer the products over low heat for about twenty minutes. You do not need to add anything, let them cook in their own juice.
5. Open the pan, check the meat. If it is soft, then put spices, salt, stir and add sour cream. If suddenly the pork has not yet reached readiness, then you can put out a little more,
6. Cook with sour cream for 5-7 minutes, so that the meat is soaked in sauce.
7. Add fricassee with chopped herbs and pour a little lemon juice. When serving, we also decorate with a slice of citrus.
Cream pork fricassee (with garlic)
A variant of unusually tender and fragrant pork fricassee, which is cooked in cream. It is not necessary to choose a fatty product for the sauce, 10-15% is enough. Very often, a similar dish is prepared in full-fat milk.
Ingredients
• 350 grams of pork;
• 200 ml cream;
• 1 tbsp. l flour;
• 3 cloves of garlic;
• 40 grams of oil;
• dill, salt.
Cooking method
1. Cut the meat into small cubes, roll pieces of pork in flour, or simply sprinkle and stir with your hands so that it is evenly distributed.
2. Heat the oil, put the chopped clove of garlic on it, brown, discard.
3. Add pork to the oil, fry until rosy.
4. Cover the pan, stew the meat for a quarter of an hour. If the juice does not stand out from it, then 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 into the pork, the dish can be salt and pepper.
7. Stir together, simmer another 5-7 minutes.
8. Cut the dill greens very finely, we can say chop. We also grind the remaining cloves of garlic, mix. You can grind a couple of peas of pepper here.
9. Sprinkle the finished dish with herbs and garlic, you can do this already in plates.
Pork fricassee ms champignons
One of the most delicious recipes for pork fricassee. It is best to cook it in two pans. Roasting champignons and meat in one pot is not a good idea. Additionally, you need white dry wine.
Ingredients
• 300 grams of mushrooms;
• 250 grams of pork;
• 1 onion;
• 25 grams of flour;
• 50 grams of oil;
• 250 ml cream;
• black pepper, salt;
• any greens.
Cooking method
1. Onion cut into small cubes, transfer to a pan with half the recipe oil, start frying.
2. We cut the washed champignons with plates or cubes, put them on the onion, cook together until the water from the champignons evaporates, then lightly brown them a little. At this point, they will have reached readiness.
3. Cut the meat into cubes, sprinkle with salt, pepper, mix with flour and put in a second pan with butter. It is very important that she already has time to warm up well, otherwise the meat will begin to secrete juice.
4. As soon as the pork is browned, pour white wine to the meat. We evaporate alcohol for several minutes and immediately spread the products from the second pan.
5. Stir the meat with mushrooms and onions, add spices, pour cream. Stew on low heat for several minutes to soak the products in the sauce.
6. Refill the dish with herbs, you can squeeze a clove of garlic into it.
Pork fricassee with green beans
To prepare such a dish, dairy products are not 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 onions;
• parsley, spices, bay leaf.
Cooking method
1. Cut the meat, put the slices in hot oil, fry for five minutes.
2. Add chopped onion to the meat, fry for another two minutes.
3. Pour the beans into boiling water, boil for a couple of minutes, put in a colander. If fresh pods will be used, then they need to cut off the extreme ends, then crumble with chopsticks 3-5 cm.
4. Sprinkle pork and meat with salt, pepper, stir.
5. Pour the prepared beans from above, now you can reduce the fire.
6. Beans also seasoned with spices, add chopped garlic.
7. Cut the tomato into circles, put on top of the beans.
8. Cover the pan, simmer everything together for 40 minutes. No need to add water.
9. Stir, cover again, cook fricassee for another 10-15 minutes, season with herbs, put a bay leaf.
Pork fricassee in a creamy sauce
To prepare this dish, the sauce is made not only from cream, but also 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 cream;
• 100 ml of water;
• 70 grams of cheese;
• 2 tbsp. l oils.
Cooking method
1. Cut slices of garlic into slices, but not thinly.
2. Heat the oil, put the garlic and fry until golden brown. Carefully remove from the pan.
3. In the aromatic oil, put the pork chopped into small cubes, fry until tender. You can pre-roll the meat in flour, but not necessarily.
4. Add spices to the pan and pour cream, stir, simmer for two minutes.
5. Add the processed cheese, warm until it is completely dissolved and the dish is ready! You can add a couple of branches of fresh dill to it, but no more.
Pork fricassee in the oven
This dish will be prepared in pots, it does not require much attention, but it turns out to be unusually tender and creamy.
Ingredients
• 400 grams of pork;
• 4-5 champignons;
• 1 onion head;
• 40 grams of oil;
• 150 grams of sour cream;
• spices.
Cooking method
1. Cut the meat into cubes, throw in hot oil and fry very quickly over the strongest fire, transfer to a bowl.
2. Throw the chopped champignons into the same oil and fry them over high heat for a couple of minutes.
3. Cut onions, add to the bowl to the mushrooms with pork.
4. Pour salt, pepper, add any seasonings at your discretion.
5. spread the sour cream, stir everything thoroughly. If you like spicy dishes, you can add a spoonful of mustard.
6. We lay out the cooked products in pots, cover, send for 45-50 minutes in the oven.
Pork fricassee - tips and tricks
• In order for the pork to fry until golden brown, you need to lay it only in heated oil and cook over high heat.
• If the meat has not secreted juice, then several tablespoons of water can be added to stew, but it is advisable to use only boiling water.
• If you get a sinewy piece of meat, it can be used for fricassee, but it is better to pickle it beforehand or beat it off with a kitchen hammer.
