This week on the blog is a recipe that ticks all my boxes: it’s improvised, it uses ingredients that I usually have in my fridge, and it’s quick to make! What more can you ask?
So last week I didn’t know what to do for lunch. I knew I wanted to use up some pork steaks that I had in the freezer for (quite a bit more than recommended) some time. We always have chestnut mushrooms in the fridge, as they’re the perfect addition to most dishes. So that sort of counts as one of your five-a-day…? So I cooked up (pardon the pun) this new recipe. It’s nothing too out there, and certainly lots of variations have been concocted through the eras. However, there can never be too many creamy sauce recipes, am I right? Let’s get to it!
- Meat of choice – I used pork shoulder steaks because that’s what I had in my freezer. However, the sauce also pairs well with chicken or beef
- Olive oil for frying
- Salt and pepper to taste
- 150-200 g of mushrooms of choice – I used chestnut mushrooms
- A pinch of flour for coating
- Optional: 1 bay leaf
- 3 cloves of garlic, minced
- 1 chicken stock cube
- 100 ml water, boiled
- 150 ml white wine
- 3-4 heaped tbsp of soured cream
- Parsley for garnish
- In a large frying pan, heat up the olive oil.
- While the olive oil heats, season the meat with salt and pepper.
- When hot, fry the meat until almost fully cooked – the time will depend on the type and cut you use.
- When the meat is ready, transfer to a plate and reserve.
- To the olive oil still in the pan, add the mushrooms and the bay leaf (if you like it). Stir fry for 4-5 minutes, until the mushrooms are browned.
- Sprinkle the flour over the mushrooms and mix to coat. Then, add the garlic and cook for about one minute, taking care not to burn the garlic.
- Add the white wine, boiled water, and the stock cube to the pan. Mix to incorporate. Cook for about 2 minutes, until boiling.
- Add the soured cream to the pan and mix well into the mushroom mixture. Let it come to a boil, stirring, for about 2-3 minutes.
- Add the meat back to the pan, along with any juices in the plate. Coat the meat with the creamy mushroom sauce.
- Remove the bay leaf (if you can find it!) and sprinkle with some parsley before serving.
- Serve with the side of your choice. In this instance, I served with chips, but mashed potatoes or rice would also be good pairings!
This is what my steak with creamy mushroom sauce looked like:
And there you have it. The standout point of this recipe, I would say, is using soured cream instead of double cream. It gives the sauce a slight tanginess that pairs so well with the white wine, in my opinion.
I hope you like this recipe. Now it’s your turn – please let me know in the comments if you’ve tried it, what you thought, and maybe even send us a picture of your steak with creamy mushroom sauce!