Mushroom sauce with sour cream & Tomato-sour cream sauce recipes

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1 year ago

1. Mushroom sauce with sour cream

Image source: cookinglsl.com

When I need to quickly make a delicious sauce, I usually use this recipe. I love it for its ease of preparation, mild taste and wonderful aroma. Mushroom sauce can be served with pasta, meat and potato dishes.

Ingredients

  • Champignons - 350 g

  • Onion - 1 piece

  • Flour - 2 tbsp.

  • Sour cream - 200 g

  • Milk - 150 ml

  • Butter - 50 g

  • Ground black pepper - to taste

  • Salt - to taste

  • Parsley (for decoration) - 1 sprig

Step by step cooking recipe

  • Rinse the mushrooms and finely chop. Leave a couple of pieces for decoration.

  • Peel the onion from the husk and chop.

  • Fry the onion in butter until golden brown.

  • Add mushrooms and continue to fry for 8-10 minutes, stirring constantly.

  • Drain off the rest of the liquid carefully. Pour flour, salt, ground pepper into the pan and mix well.

  • Add sour cream, warm milk and simmer for 7 minutes under the lid.

  • Cool the sauce, put in a bowl, garnish with fresh champignons and parsley.

2. Tomato-sour cream sauce

Image source: fromvalerieskitchen.com

Most sauces are based on sour cream or tomato. What happens when you combine these basic ingredients? I'll tell you - you get a very tasty and simple tomato-sour cream sauce. It goes well with pasta, vegetable, meat and bean dishes.

Ingredients

  • Sour cream - 80 g

  • Tomato paste - 80 g

  • Flour - 2 tbsp.

  • Vegetable oil - 40 ml

  • Paprika (ground) - 1 tsp

  • Ground red pepper - to taste

  • Salt - to taste

  • Water - 100 ml

Step by step cooking recipe

  • Heat vegetable oil in a frying pan, add flour and fry for a couple of minutes, stirring constantly. The mass should be smooth, without lumps.

  • Add tomato paste, stir and cook for another about 2 minutes.

  • Whisking constantly, add warm water and sour cream. Heat the sauce until it thickens.

  • Pour salt, ground paprika, hot pepper, mix and remove from heat.

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