Ingredients (for 2 servings)
Pork - 500 g
Royal champignons - 300 g
Sour cream 15% - 350 g
Vegetable oil - 1,5 tbsp.
Salt - to taste
Ground black pepper - to taste
Green onion - 1 spoon.
Cut the pork into small cubes.
Cut the mushrooms into quarters.
Heat vegetable oil in a frying pan on high heat. Add the meat and fry stir-fry for 3 to 4 minutes until golden brown.
Add mushrooms, a pinch of salt and ground black pepper.
Reduce heat to medium and stir-fry pork and mushrooms for 8 to 10 minutes until the juice of the mushrooms has evaporated.
Reduce the heat to low, add the sour cream to the pan. Stir well.
Cover the pan with the lid and stew the pork and mushrooms in the sour cream sauce for 10 minutes, stirring occasionally.
Turn off the heat, taste the dish and add more salt and black pepper to taste if necessary.
Finely chop the spring onions and sprinkle over the ready dish before serving.
Serve the pork stew with mushrooms in sour cream sauce with fresh bread, mashed potatoes, pasta or a side dish of cereals.