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Lamb stew with sour cream and polenta

Lamb stew with sour cream and polenta

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Cut the lamb into small pieces, wash it well and let it drain on a paper napkin.

Finely chop the green onion with tails and the pepper into small pieces, then sauté them in a pan in a little oil (butter). When the onion has become glassy, ​​add the pieces of meat, stir to brown the meat on all sides.

Season and add enough water to slightly exceed the meat level. Cover the pot and let it boil over low heat.

In a bowl, mix the sour cream with the flour, add the pepper paste and a small polish from the sauce in which the meat was boiled. Stir to prevent lumps and pour the composition over the meat. Let it boil for a while.

At the end, sprinkle chopped green parsley and serve the stew with polenta.

Great appetite!

Mushrooms with egg and sour cream

I start with the phrase my son uttered while eating:
& # 8220-Mom, how did it occur to you to make such a good food? & # 8221 :))))))

The truth is that it was the first meal this year, with mushrooms with egg and sour cream.

Directly from mother nature and not collected, preserved, bought from the supermarket shelves
I had mushrooms, yellows and eggplants.

Clean and boil the mushrooms well (I think they came out about 1kg after boiling).
They chop finely (I sometimes give them through the robot but I leave them quite small).

In a saucepan heat, in 2 tablespoons of butter mixed with a little oil, two onions that I previously cleaned and finely chopped. Continuous mixing. Onions should not be browned but softened.

Cook for two to three minutes then add the mushrooms and a cup of water. Water is optional. I put the mushrooms, I mix them and if I leave them, I don't put them.
Let them simmer for about 10-15 minutes, stirring occasionally, so that they do not stick to the pot. Add a bay leaf and garlic powder or crushed garlic & # 8211 not much.

Then I straighten the food in 2 ways

1-Put in a bowl 2 egg yolks and 150-200 ml of sour cream. Mix well, turn off the heat and pour over the mushrooms. Mix until smooth and match the taste of salt. (this is the version from the image with the tuci vessel)

2-When the water has dropped, I add oil (that's how I like it), two tablespoons of broth, salt and pepper.
I still have 5 minutes, stirring constantly.
In a bowl beat two eggs well, add 2 tablespoons of sour cream, then put everything over the mushrooms.
I leave 2-3 minutes and that's it! (this is the version in the picture with the plate)

Ingredients for the country chicken recipe with sour cream

  • 2 whole thighs
  • 2 wings
  • 3 onions
  • 3 tablespoons oil
  • 2 cloves of garlic
  • dried parsley
  • 500 g sour cream
  • 1 tablespoon flour
  • salt and pepper to taste

Preparation for Country chicken with sour cream and polenta, simple recipe, step by step

In a large cauldron I fried the chicken and fried it a little, until it changed color.

I took it out on a plate, and in the remaining oil, I hardened the finely chopped onion. I added the meat again, seasoned with salt and pepper to taste and filled with hot water to the level of the meat. Being a tender country chicken, it didn't take long to boil.
In a bowl I mixed the cream with a spoon full of wheat flour, and when the chicken was cooked enough, I added the cream. I let it boil for a few minutes until it thickened and boiled the flour. Also towards the end, I added the sliced ​​garlic.

Presentation and service

When serving, sprinkle parsley on top. With hot polenta, it's crazy food. It goes very well with fresh bread.

The average of the grades given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Country chicken with sour cream and polenta, simple recipe, step by step

Onions are cleaned, washed and finely chopped.
The mushrooms are cleaned of the skin, the legs are broken and they are all washed quickly under a stream of cold water. Both hats and legs are cut into slices. If the hats are large, cut them in half first, then slice them.
Peel a squash, grate it and chop it finely.
Dill and parsley are cleaned and washed.
In a larger pan or even in a saucepan, heat the oil. Fry the onion and garlic until they become slightly transparent, stirring often. Add the chopped mushrooms and a pepper powder and mix gently for a few minutes, to harden a little. I put it on low heat, the mushrooms come out better that way, even if it takes longer to cook. When the mushrooms begin to darken in color, add water until the mushrooms are almost covered. Don't be afraid that there is too much water, it will drop. Avoid adding salt at the beginning, because the mushrooms will leave even more water. We will match the stew with salt at the end.

When the food starts to boil, add the chopped dill.

In a cup put 2 tablespoons of wheat flour and then add water to about two thirds of the cup. Mix well until smooth and add the contents of the cup to the food. Mix very lightly to avoid breaking the sliced ​​mushrooms.

From the first boil until the mushrooms are done, I kept them on the fire for about 35 minutes on low heat. The time may decrease, depending on how hard you set the flame.
Stir often to keep from burning.
When the mushrooms are ready, add the cream and mix gently, then boil for another 2-3 minutes. At the end, add salt and, if necessary, add pepper. Add the chopped parsley and mix lightly.

Transylvanian stew with mushrooms and sour cream is served hot with polenta.

Szekler stew with sour cream sauce

In the MISCELLANEOUS category from the main bar, you will find the category HISTORICAL RECIPES which groups recipes from my mother's cookbook, published in 1938, written by Sevastos & Co (click HERE for the category). The recipe is ready in a short time, with the polenta, especially when you prepare like me, only two portions. The taste is fresh and traditional at the same time.

Preparation time 10 minutes

Cooking time 20 minutes


  • 350 g mutton, veal or pork
  • 2 medium onions
  • pepper, salt
  • 1 lg butter
  • 80 g milk
  • 80 g sour cream for cooking 30%
  • 2 egg yolks
  • a few drops of vinegar
  • the water

PREPARATION Szekler stew with sour cream sauce
1. Bring to room temperature in time: eggs, sour cream and milk. They do not cook and will cool the food if you do not take them out in time.
2. Make a polenta (hurry is done faster & gt & gt & gt click for recipe).
1. Put the yolks in a deep plate and rub them with a fork or a small fork. Add sour cream and mix. Gradually add the milk and mix well.
2. Put a tablespoon of butter in the heavy pan that does not burn, add a glass of cold water and meat. The fire will be moderate to fast.
3. Add the diced onion and reduce the mixture until the onion is slightly browned. Sprinkle with a little vinegar and turn off the heat. If you use ordinary sour cream, there is no need to sprinkle with vinegar.
4. Just before serving, when you have turned off the heat, add salt, pepper and sour cream mixture over the meat. It does not boil over a fire because it is cut. Heat enough from the pan.
I leave you with links to other delicious stews from the blog:
& # 8211 National stew with polenta - ancient recipe
& # 8211 Gulyas / Gulas Hungarian with meat and potatoes
& # 8211 Beef broth stew with red wine
& # 8211 Beef or pork chop with mushrooms
Liv (e) it!

I'll leave it at that hasty polenta recipe & gt & gt & gt click here


0.5 kg corn 1.5 L water salt a cube butter 100 g Telemea cheese 200 g sour cream

1. Boil water with a generous pinch of salt and cornstarch.
2. When the water boils well, pour the corn in the rain, little by little, and with the dominant hand, stir continuously from the moment you start adding the corn.
3. When the polenta starts to thicken, turn on low to medium and continue to stir constantly for another 8-9 minutes.
4. Add the butter and mix for another minute, or until the butter is completely melted and distributed.
5. Pour the polenta on a plate and, from place to place, stick a slice of Telemea cheese in it.
6. Leave the polenta covered for 5 minutes, then serve with sour cream.

Pipette stew, ingredients

(I would say that 3-4 people can get enough of these quantities, depending on how much they like stew)

  • 650 grams of pipettes and hearts
  • 2 medium onions
  • 3 tablespoons oil (I used olives, it's good for anyone)
  • 2 teaspoons sweet paprika
  • 1 clove of garlic
  • 1 bay leaf

How to prepare pipote stew

1. The pipettes I used, as I have already mentioned, come from different countries. Obviously, they also had different sizes. So, first of all I cut them into approximately equal strips (picture 1). In a saucepan I put the oil and heated it slightly over medium heat. I added finely chopped onion and a pinch of salt (picture 2).

2. Saute the onion over low heat for about 8 minutes, stirring constantly, until well softened. When the onion softened, I added the pipettes and hearts (picture 3). Stirring further, I hardened the onions with the onion until they were light in color and left liquid. I then added paprika, pepper and 1 teaspoon of salt (picture 4). I mixed well, mixing the spices. I poured hot water until they were covered with liquid (picture 5). If you have chicken soup, it is good to use it instead of water.

3. I added the bay leaf, I covered the pan with the lid, I boiled the pipettes and the hearts on a very low heat, without boiling. I filled it with hot water whenever needed. Normally, boil the pipettes over low heat until well tender. As I had all kinds of pipettes, it took two hours to simmer until I didn't find any hard pieces. I tend to think that the long time it took for the pipettes to freeze was due to the turkeys, which are probably stronger. The idea is to boil it until it softens well, not to have a very rubbery consistency.

Finishing the meal

4. After they have all boiled well, let the uncovered pot boil until our pipote stew decreases to the desired consistency. Add the broth. Optionally, you can mix the broth with 1 tablespoon of grated flour before adding it to the sauce, if you want it to be more bound. Also now add the crushed garlic clove. It boils for a few more minutes.

Serve hot pipette stew, along with your favorite garnish. For me, my favorite garnish will always be a mamaliga bot. As well, pipote stew goes well with plain rice or with mushrooms, potatoes naturally or puree or plain cooked macaroni. It was all good, I had a craving! All that remains is to do some research when I go to my mother-in-law, because my husband, although he said that he has nothing to comment on and he liked it too, he thinks that his grandmother's was different & # 8230

Great appetite!

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Chicken stew with polenta

Put the oil / butter, finely chopped onion, pepper and tomatoes in a saucepan, if using. Fry for 2 minutes, then put in the pan the thighs, which have been washed and cleaned of skin.
Salt, pepper, and add the paprika, add enough water to cover the meat and let it boil over low heat. Check from time to time not to drop too much water (add a little more) and turn the pieces of meat from side to side. 5 minutes before the end of the meal, add the garlic (in abundance) and let it boil a little longer.

Extinguish the fire, cover with a lid and let the flavors blend. If you want, you can put freshly chopped parsley on top.

During this time, a polenta is made, a little thicker.

Put it in a round shape or one you have and let it cool a bit (until it takes on a certain shape). Place the polenta out of the mold on the plate and place the stew next to it.


300-500 g of lamb, 50-80 ml of oil, approx. 80 g onion, 100 ml sour cream, 25 g flour, lemon, paprika, dill, parsley or finely chopped tarragon, salt.

Finely chopped onion, cook in oil for a minute, over low heat add the meat cut into smaller pieces and mix to fry a little on the surface then sprinkle with a teaspoon of salt and put 3-4 tablespoons of the water. The meat is left to simmer, covered, adding a little water when the liquid drops, so that the onion does not burn and stirring from time to time, until it softens well. When the meat is well cooked, rub the flour with about 200 ml of cold water, added a little at the beginning, so as not to form lumps, then pour into the sauce, filling with water as needed, let it boil for a few minutes and, if it is too thick, it is diluted with a little more water. After a few boils, take the pan off the heat and sprinkle the food with a teaspoon on top of any greens. Mix, while hot, with whipped cream well with a tablespoon of cold water, and match the taste with salt and a little juice or lemon salt, or a few drops of vinegar. For color, heat 1-2 tablespoons of oil in which a teaspoon of sweet paprika was placed and, without heating, pour over the food with which it is no longer mixed. The stew is served with mashed potatoes or rice garnish, or with hot polenta.


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