emmabrewda.com

Indulge your family and guests with delicious butter stews that are perfect for this option. It is easy to cook them at home, but the enjoyment of this meal will remain unforgettable.

It is important to remember: before extinguishing the butter, they must undergo heat treatment. To do this, they are cleaned of dirt and oily film, washed under running water and boiled. Boil the mushrooms for 20 minutes in water, with the addition of salt and citric acid. Throw in a colander or metal sieve to drain the water well. Cut and place in a skillet with hot vegetable oil or melted butter. Next, cook butter according to one of the proposed recipes.

Recipe for butter stewed in sour cream

The recipe for butter stewed with sour cream is prepared for 4-5 servings for 35-40 minutes.

• boiled mushrooms - 500 g;
• carrots - 2 pcs.;
• sour cream - 300 g;
• onions - 2 pcs.;
• salt;
• butter - 30 g;
• a mixture of ground peppers - to taste;
• dill and parsley.

Cut the boiled butter into slices, melt the butter in a frying pan and send the mushrooms there. Fry over a medium-high heat until the water has completely evaporated.

Peel and cut carrots and onions into small cubes, fry in oil until soft.

Combine mushrooms and vegetables, salt, add a mixture of ground peppers and season with sour cream.

Simmer over low heat for about 15 minutes. Sprinkle with chopped parsley and dill before serving.

Butterlets stewed in sour cream can go well with mashed potatoes cooked as a side dish. Some people prefer to boil noodles or porridge instead of potatoes.

Canned stewed butter recipe: preparation for the winter

A step-by-step recipe for canned stewed butter for the winter will help housewives to correctly and consistently distribute all the processes.

• fresh butter - 2 kg;
• carrots - 3 pcs.;
• sweet bell pepper - 4 pcs.;
• onions - 5 pcs.;
• eggplant - 3 pcs.;
• vegetable oil;
• garlic - 5 cloves;
• ground black pepper - ½ tsp;
• salt;
• parsley greens - 1 bunch.

Cut the pre-boiled mushrooms into pieces, put on hot vegetable oil and fry until golden brown.

Peel and cook other vegetables as needed for the process.

Grate the carrots and add to the mushrooms, fry until soft.

Cut onion into half rings, eggplant into small pieces, and pepper into noodles.

Stir and fry for another 15-20 minutes over medium heat, stirring continuously with a wooden spoon.

Season with salt to taste, add black pepper and finely chopped garlic.

Pour in half a glass of water and simmer over low heat for 15 minutes.

At the end of stewing, add chopped parsley into the mass and immediately put in warm sterilized jars.

Place in a pot of warm water and sterilize for 40 minutes.

Roll up the lids and wrap them in a warm blanket until they cool completely.

Take out the cooled cans of stewed butter oil prepared for the winter to the basement or put it in the refrigerator on the lower shelf.

In winter, you only need to get the preparation with stewed oils and vegetables, and then add it to the soup or cabbage soup 20 minutes before readiness - a hot first dish with a pleasant forest aroma is provided for you.

Cabbage stewed with butter in a slow cooker

Using the following recipe for stewed butter, you will prepare a delicious lunch or dinner for your family. And if you use a multicooker during cooking, then cabbage stewed with butter will enhance the taste of mushrooms and give vegetables a rich aroma. In addition, thanks to the kitchen appliance, all the beneficial and nutritional properties will be preserved.

• cabbage - 400 g;
• carrots - 2 pcs.;
• butter - 400 g;
• tomato paste - 3 tbsp. l .;
• onions - 3 pcs.;
• vegetable oil - 5 tbsp. l .;
• water - 300 ml;
• bay leaf - 3 pcs.;
• ground black pepper;
• salt;
• green onions - 1 bunch

Remove the top leaves from the cabbage, peel the carrots and onions, wash.

Pour vegetable oil into a multicooker and set the "Fry" mode on the panel.

Grate the carrots, fry for 5 minutes and add the onion, cut into rings, into the bowl. Fry until golden brown, stirring constantly.

Put carrots and onions in a plate, and add oil to a multicooker bowl and add boiled butter, cut into random pieces.

Fry for 7-10 minutes and add fried vegetables to them.

Add tomato paste, season with salt, pepper and mix well.

Cut the cabbage and combine with other vegetables in a multicooker bowl.

Fry for 10 minutes, add water, put a bay leaf and switch the multicooker to the "Quenching" mode.

Cook with the lid closed for about 40-45 minutes, checking for liquid from time to time, and stir occasionally.

Pour chopped green onions into a multicooker, mix the contents and leave for 30 minutes.

Stewed butter in a slow cooker with cabbage and vegetables is perfect for fasting or vegetarians.

Pork stew with butter

Pork stewed with butter will add a particularly spicy and unforgettable taste to the dish. This dish will appeal to your whole family and invited guests.

A dish of stewed butter with pork will be a good independent dish or an addition to a side dish of potatoes, pasta or vegetables.

• pork meat - 600 g;
• boiled butter - 500 g;
• onions - 3 pcs.;
• cheese - 200 g;
• garlic - 4 cloves;
• vegetable oil;
• salt;
• ground black pepper;
• dill and basil.

Cut the meat into slices, beat off, grate with crushed garlic, season with salt and pepper. Fry a little on both sides in a skillet without oil.

Fry the onion in quarters in butter until soft.

Add chopped boiled mushrooms to the onion and fry until golden brown.

Put pork on the bottom in a deep saucepan, onion with mushrooms on top.

Grate the cheese and sprinkle on the top layer of the dish.

Cover and simmer for 30-35 minutes over low heat.

This dish can be baked in the oven at 190 ° C for 30 minutes.

Before serving, grind the blank with chopped green dill and basil.

Butter, stewed in sour cream with cheese: a recipe

Of the many recipes for cooking mushroom dishes, butter stewed in sour cream with cheese is considered one of the most delicious. It will look good at the table during lunch or dinner with the whole family.

• boiled butter - 1 kg;
• sour cream - 300 g;
• cheese - 200 g;
• onion - 3 pcs.;
• vegetable oil - 3 tbsp. l .;
• salt;
• a mixture of ground peppers;
• green onions - 5-7 stems.

Cut the mushrooms into cubes and fry in a pan until golden brown.

Cut the onion into half rings, add to the mushrooms and fry until the vegetable is soft.

Salt everything, add a mixture of peppers, pour in sour cream and mix well.

Add the grated cheese to the mushroom mixture, stir, cover and simmer over low heat for 15 minutes.

Arrange in portions, sprinkle with chopped green onions on top and serve.

This dish will be a good appetizer on a festive table, especially since butter stewed in sour cream with cheese will be combined with any side dish. In addition, fruiting bodies can be stewed in pots or a large baking dish by placing them in the oven for 20-25 minutes.