- Pork - 600 Grams (pulp)
- Champignons - 700 Grams
- Onions - 100 Grams
- Sour Cream - 200 Grams
- Flour - 2 Art. spoons
- Vegetable oil - 1/2 cup (a quarter cup for frying meat and a quarter for frying mushrooms.)
- Salt - 1/2 Art. spoons
- Black pepper - 1 Pinch
- Dried dill - 1 pinch
Rinse the meat under cold running water, dry and cut into small pieces. In a hot frying pan, heat a quarter cup of vegetable oil and lay the cut meat. Fry for 10-15 minutes on high heat to form a ruddy crust. Then add salt and remove from the plate. Mushrooms wash and cut into quarters. 5 mushrooms set aside for decorating dishes. Put the pork into a plate. In the frying pan pour out the remainder of sunflower oil and lay the cut mushrooms. Fry until the water is boiled and the mushrooms are reduced by half. Then add the finely chopped onion to the mushrooms. While mushrooms are fried, cook the sauce. To do this, mix sour cream, salt, pepper flour and dill. When the mushrooms begin to turn golden, place the meat and sauce in the frying pan. Stew pork with mushrooms for 5 minutes. At this time, cut 5 mushrooms into thin plates and fry until golden in vegetable oil on high heat. Also, the prepared dish can be decorated with Bulgarian pepper.
Servings: 8