Roast pork with mushrooms

Roast in a frying pan Roasting is considered a dish of Russian cuisine and served either first after the soup or the last fried dish, and usually it was fried game meat. There are quite a few cooking options for roasting, from baked in the oven to cooking in pots. Meat can be any, but it must necessarily be juicy! That's why we will salt the dish at the very end of the cooking. The difference between this recipe is that meat is fried not in vegetable oil, but on margarine. But this dish does not lose any taste, and maybe even becomes more tender. Serve "with heat, with heat," you can with any side dish, but best with large cut tomatoes.

Roast in a frying pan Roasting is considered a dish of Russian cuisine and served either first after the soup or the last fried dish, and usually it was fried game meat. There are quite a few cooking options for roasting, from baked in the oven to cooking in pots. Meat can be any, but it must necessarily be juicy! That's why we will salt the dish at the very end of the cooking. The difference between this recipe is that meat is fried not in vegetable oil, but on margarine. But this dish does not lose any taste, and maybe even becomes more tender. Serve "with heat, with heat," you can with any side dish, but best with large cut tomatoes.

Ingredients:

• Pork pulp 800g
• Mushrooms champignons 800 g
• Margarine 100 g
• Onion 500 g
• Apple vinegar 5 tbsp. l.
• Parsley fresh 50 g
• Pepper red ground 0.5 tsp.
• Pepper black ground 0.5 tsp.
• Mixture of hops-suneli 2 tsp.
• Salt 3 pinch

Instructions

• Step 1 For the preparation of roast we need the flesh of pork, fresh champignons, onions, apple cider vinegar, parsley, margarine, spices.
• Step 2 Pork cut into slices the size of half the palm of your hand, beat and cut in half. Pieces of meat should be approximately the same and fairly thin, so they are evenly fried. Add 1 tsp. hops-suneli and leave to marinate for 1 hour.
• Step 3 Onion cut into thin half rings, pour boiling water, so that the water only slightly covered the onions and add 5 tbsp. l. apple cider vinegar. As well as meat leave for 1 hour.
• Step 4 We cut the mushrooms fairly large. If the champignons are small, then in half, if large, then 3-4 parts.
• Step 5 Cut large parsley, so as not to lose the color and aroma of greenery.
• Step 6 Melt margarine in a frying pan. It is better to take margarine creamy. Butter and margarine milk are not suitable.
• Step 7 Fry the pieces of meat on both sides in the center of the pan. As soon as the meat changes color, we put the pieces along the edge of the frying pan, and in the middle we arrange new portions of meat, and so on to the end.
• Step 8 When all the meat is browned, mix, add black and red ground pepper, the remaining mixture of hops-suneli, and 6 tbsp. l. marinade from onions. Fry all 15-20 minutes on moderate fire, until meat becomes soft and the amount of sauce does not decrease by half.
• Step 9 Merge the marinade from the onion and add the onion to the meat. Fry for another 5-7 minutes.
• Step 10 Add the mushrooms, stir and fry for 5 minutes on high heat.
• Step 11 Add the greens, fry another 2 minutes. And salt to taste.
• Step 12 Remove from the fire, close the lid and leave for 3-4 minutes.
• Step 13 We serve with a salad of fresh vegetables. Better right in the frying pan, in which meat was roasted.