Print Recipe
 Loin in Creamy Mushroom Sauce Recipe
If you want to quickly and deliciously feed your family or unexpected guests, then this recipe is just for you! Fragrant, delicious and savory sauce, tender, finely beaten loin meat and fragrant mushrooms, will conquer your taste and make you ask for more!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Romanian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Meat:
Sauce:
Side dish:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Romanian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Meat:
Sauce:
Side dish:
Instructions
  1. Cut the loin into small pieces, chop it off thinly, add salt and pepper to each piece and powder with flour.
    Cut the loin into small pieces, chop it off thinly, add salt and pepper to each piece and powder with flour.
  2. Fry for a couple of minutes on both sides in well-heated oil. Pour out the oil, we won't need it anymore. Put the meat in a saucepan.
    Fry for a couple of minutes on both sides in well-heated oil. Pour out the oil, we won't need it anymore. Put the meat in a saucepan.
  3. Sauce: Onion grated on a fine grater and finely chopped mushrooms (I have canned) fry in a saucepan in well-heated oil, if desired, add a little garlic.
    Sauce: Onion grated on a fine grater and finely chopped mushrooms (I have canned) fry in a saucepan in well-heated oil, if desired, add a little garlic.
  4. Pour in the broth and let it boil. Pour into a saucepan with the meat, bring to a boil, reduce the heat to low and simmer for 10 minutes.
    Pour in the broth and let it boil. Pour into a saucepan with the meat, bring to a boil, reduce the heat to low and simmer for 10 minutes.
  5. Pour in the cream, bring to a boil and reduce the heat to low and simmer for another 8-10 minutes, periodically turning the pan in your hands clockwise. Remove from heat and let stand for 10 minutes.
    Pour in the cream, bring to a boil and reduce the heat to low and simmer for another 8-10 minutes, periodically turning the pan in your hands clockwise. Remove from heat and let stand for 10 minutes.
  6. Side dish: Wash the buckwheat. Cover with water, add salt and half the oil. Bring to a boil, reduce the heat to low and cook until the liquid has completely evaporated. Add the remaining oil to the finished porridge and mix.
    Side dish: Wash the buckwheat. Cover with water, add salt and half the oil. Bring to a boil, reduce the heat to low and cook until the liquid has completely evaporated. Add the remaining oil to the finished porridge and mix.
  7. Serve the loin with a side dish generously sprinkled with parsley, as well as with your favorite vegetables.
    Serve the loin with a side dish generously sprinkled with parsley, as well as with your favorite vegetables.
  8. Bon appetit.
    Bon appetit.
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