Mushroom Sour Cream Gravy Food

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

MUSHROOM CREAM GRAVY SAUCE

Steps:

• Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
• Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.

PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE

Steps:

• Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.

MUSHROOM SOUR CREAM GRAVY

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth., Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.

SOUR CREAM MUSHROOM GRAVY

Steps:

• Melt butter in pan and add chopped onions. Saute until soft.
• Add sliced mushrooms and cook until soft. Drain any liquid from pan.
• Add container of French Onion Dip.
• Serve warm over perogies.

MUSHROOMS IN A SOUR CREAM SAUCE

Steps:

• Finely chop your onions. Cut mushrooms into 1/4" thick slices.
• In a medium, non-stick pan, saute onions in 1-2 Tbsp olive oil for a few min or until golden
• In a separate, large pan, sauté sliced mushrooms in 1-2 Tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.
• Combine mushrooms and onions. Add in 3 Tbsp sour cream and sprinkle with salt and pepper to taste.

AUTHENTIC GERMAN SPAETZLE WITH MUSHROOM SAUCE

Steps:

• In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
• Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
• When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place 1/2 cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
• Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.
• While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened - about 5-10 minutes.
• Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
• Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
• Serve the finished gravy over the finished spaetzle.

MUSHROOMS IN SOUR CREAM SAUCE

Steps:

• Melt butter in a skillet over medium high heat.
• Add onions, mushrooms, and garlic. Saute for 5 minutes.
• Add wine, salt, and pepper. Cook stirring often for 4-5 minutes, or until wine is reduced by half.
• Stir in flour and cook for 1 minute.
• Add sour cream and parsley, stir well.
• Heat through and serve.

CREAMY MUSHROOM GRAVY

Steps:

• Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.

MUSHROOMS IN SOUR CREAM

Steps:

• Melt butter in a large skillet over medium-low heat. Add chopped onion; sauté until golden. Add mushrooms and 1/2 cup water.
• Cover and simmer for about 12 to 15 minutes or until mushrooms are tender, adding more water if necessary.
• Add salt, paprika, pepper, half of the parsley, and the sour cream.
• Heat slowly until hot, not boiling. Sprinkle with remaining parsley just before serving.

GROUND BEEF STROGANOFF

Steps:

• ** Fill a pot with water and start it boiling while you cook the ground beef mixture. That way once the meat is ready to simmer, the water is already boiling and you just have to add your egg noodles in.
• In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, garlic powder, onion powder, salt & pepper until ground beef is no longer pink. Drain the excess grease/liquid.
• Whisk together the contents of the gravy packet with the cold water until combined. Pour this into the ground beef.
• Add the sour cream and cream of mushroom soup and stir everything together until combined.
• Let the mixture simmer over medium or medium-low heat while the noodles cook (about 10 minutes).
• Cook noodles according to package instructions. Remember to add about 1 teaspoon of salt to the boiling water so the noodles have flavor. When the noodles are done cooking, drain them but do not rinse them.
• Add the noodles and dried parsley into the creamy ground beef mixture and stir together to combine.
• Serve!