Pork with Mushrooms in Sour Cream Sauce with Boiled Potatoes

1. 1 Pork loinpack 600 g ≈ $5.99 150 g
2. 2 Button mushrooms≈ $7.50 per kg 80 g
3. 3 Potatoes≈ $2.15 per kg 220 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 50 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Wheat flour 6 g
7. 7 Sunflower oil 10 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the potatoes³ thoroughly and peel them if desired; cut the potatoes into 3–4 cm cubes; cut the pork¹ into strips about 1 cm thick and 4–5 cm long; peel the onion⁵.

2. Heat a large skillet over medium heat and add a little oil; have a pot with a lid ready if needed.

3. Fry the pork¹ over medium heat for 5 minutes until golden brown, stirring occasionally; season with salt to taste and pepper if needed.

4. Add the onion⁵ and mushrooms to the pork¹; continue frying over medium heat for 6 minutes, until the onion becomes translucent and the mushrooms release some juice and reduce in volume.

5. Prepare the sauce: sprinkle flour over the meat and vegetables, mix gently, then pour in sour⁴ cream and 80 ml water; season with salt and pepper to taste; simmer on low–medium heat for 8 minutes until the sauce thickens and becomes smooth; stir occasionally.

6. Boil the potatoes³ in salted water until tender, about 15–20 minutes; test doneness with a fork — the potatoes should be soft inside.

7. Taste the sauce and adjust salt if needed; serve the pork¹ with mushrooms in sour⁴ cream sauce together with the boiled potatoes³; garnish with dill⁸.

8. Serving: serve hot; you can additionally prepare dill⁸ for garnish and aroma.