How to cook meat in mustard sauce. Mustard sauce for pork. Meat in honey and mustard sauce

Ground seeds used to make spicy mixtures stimulate salivation and help normalize the digestive process. No wonder the spice is universally popular. Recipes for mustard sauces, which you can prepare at home, are an excellent option for a savory addition to meat, fish, cold appetizers or salads. For many lovers of spicy gastronomic sensations, the taste of the main treats will not be fully revealed if there is no bowl with an orange-yellow mixture on the table.

The five most commonly used ingredients in recipes are:

For cooking yourself simple sauce, in addition to the main ingredient, you may only need mayonnaise, sugar and water. However, at the same time, you should adhere to the sequence and technology of mixing products. To create more complex flavor compositions, you may need cream, broth, butter, eggs, herbs, lemon juice, honey, ginger root, and spices - salt and pepper. Depending on the chosen recipe and personal preferences, the sauce can be made less or more spicy, sweetish or with pronounced sourness.

Today we will cook meat in sour cream and mustard sauce, juicy and aromatic. How delicious it is! In this case, I stewed pork, you can also cook chicken and beef. Even if you took lean, lean meat, it will still turn out juicy! After all sour cream sauce itself is fat. And mustard gives both the meat and the sauce a pleasant tint; don’t be afraid, it won’t be spicy. Any porridge would be appropriate as a side dish for such meat;)

So, to prepare pork in sour cream and mustard sauce, take pork, onions, sour cream, mustard, water, salt, ground black pepper. Trim the fat from the meat, chop it with a knife and render out as much fat as possible. If the meat is lean, heat it instead of fat. vegetable oil. Add meat and onion (half rings) cut into large cubes.

Fry the meat and onions for five minutes over high heat. Add some salt.

Pour boiling water, add sour cream and mustard.

Stir the meat and simmer it in the sauce for about 40 minutes on the lowest heat. At the end of cooking, pepper the pork in sour cream and mustard sauce to taste.

The aromatic and soft pork is ready, you can serve delicious meat to the table;)

Bon appetit!!!

Step 1: Melt the butter.

Step 2. Fry the flour with butter.

Step 3. Pour the broth into the flour.

Step 4. Mix the remaining ingredients.

Step 5. Add the mustard-sour cream mixture to the pan.

Step 6. Serve mustard sauce over pork.

Instead of sour cream, you can add high-fat cream to the sauce.

To acidify the sauce, you can use lemon sauce instead. fruit vinegar- one teaspoon.

Mustard sauce keeps well in the refrigerator and is used with pork, beef or aspic.

The dish, the various recipes of which we will be happy to share, is suitable for any occasion: for example, it can be prepared for friends planning to come to visit you. Also, the food will look great on festive table. Pork in mustard sauce turns out incredibly tender and juicy; it will help diversify your family’s usual menu. Serve mashed potatoes as a side dish, boiled rice, and best of all - vegetable salads.

Pork with spicy mustard

• 500 grams pork goulash
• freshly ground black pepper - two pinches
• sunflower oil - for frying
• two tablespoons hot mustard
• one pack of cream
• salt - to taste

Cooking method:

Cut the meat in large pieces the same size, lightly pepper and salt, then add mustard. Mix all ingredients thoroughly with your hands and place in the refrigerator to marinate (wait about three hours). After the specified time has passed, place the pork in a frying pan with sunflower oil, preheated well, and fry for about half an hour under a closed lid. To prevent the meat from burning, do not forget to stir it periodically. When it is almost ready, pour the heavy cream into a bowl and simmer over low heat.

Pork with pickles in mustard marinade

Want to break away from the traditional menu? Tired of the usual cutlets with pasta and fried chops? Using this recipe, you can make juicy pork with pickled cucumbers and delicate mustard. The main thing is not to be lazy and cook with pleasure. Ingredients:

• 600 grams of pork (we recommend boneless)
• two onions
• tablespoon flour
• 20 grams of tomato paste
• vegetable oil
• large spoon of not too spicy mustard
• spices and salt - to your taste
• one and a half glasses of water

Cooking method:

To begin, cut the meat into medium pieces, which should be salted and peppered according to your taste. By the way, you can add any spices - they will give the dish a special piquancy and pleasant aroma. Cumin, tarragon or, for example, fresh basil are suitable for this.

Now dip the pork pieces in mustard and place them in a thick-bottomed pan, which must be generously greased with vegetable oil in advance.

Now it’s the turn of the vegetables: chop the peeled onions into thin half rings, and cut the pickles into small cubes. Place both ingredients in the bowl with the meat. To make the sauce in which the products will be stewed, mix in a separate bowl tomato paste and flour. Lightly salt and season the mixture with freshly ground pepper and dilute it with water. Then pour the resulting sauce over the pork and, covering with a lid, cook it over medium heat.

This dish goes perfectly with sauerkraut, salted tomatoes, pickled mushrooms and Korean carrots. Bon appetit!

Homemade pork with champignons

Pork is a very tender meat that is easily digested without leaving behind an unpleasant heaviness in the stomach. Both adults and children love it, so why not please your loved ones with delicious and hearty dish. This recipe includes champignons, but they can be replaced with any other mushrooms: dried, canned or fresh. Ingredients:

• a little over a kilogram of tender meat
• 250 grams of fresh champignons
• 20 grams grainy mustard
• one large onion
• olive oil - for frying
• four tablespoons of sour cream (you can use store-bought cream)
• half a glass of white wine (preferably dry)
• 250 milliliters meat broth

Cooking method:

To make the dish appetizing, remember a few simple rules. Firstly, when going to the store to buy meat, try to buy sirloin - the pork will be more tender and soft. Secondly, make the broth in advance, but it should not be too fatty. Also, add ingredients such as salt and spices to suit your taste. Well, everything else is simple - stick to the recipe, and the food will turn out excellent!

So, first, cut the pork into medium pieces or strips, then transfer it to a saucepan with heated oil and fry, stirring occasionally with a spoon. When the meat acquires a slightly golden hue, remove it from the stove and place it in the pan. It is recommended to simmer the dish in a container with a thick bottom, then the food will never burn.

Now start preparing the vegetables: cut the onions and champignons into thin cubes, then fry both products in olive oil until half cooked. As soon as they change color, turn off the burner and add the ingredients to the pork. In a separate bowl, combine broth, dry wine, mustard and sour cream. Add salt, some spices of your choice and mix the sauce thoroughly. Then pour it over the meat and vegetables and send it to simmer. The food should be cooked over low heat for no longer than an hour. Don't forget about it - periodically look into the pan so that the liquid does not evaporate. If necessary, you can add a little water.

If you decide to use dry mushrooms, they should be pre-processed, otherwise they will be too hard and can ruin the dish. Proceed as follows: pour hot water over the mushrooms and let them stand for about half an hour. Then dry and fry with onions in a saucepan. You can do it differently: boil dried champignons, chanterelles, honey mushrooms - in general, those products from which you prepare food - and only then simmer them with onions.

Hotpot

This dish is ideal for a special event: a birthday with your family, a bachelorette party with friends, or, for example, February 14 in the company of your loved one. Complement your delicious meal with a bottle good wine, freshly baked bread and vegetable salad. Rest assured, the evening will be a great success! Ingredients:

• medium-sized zucchini - one piece
• two medium carrots
• small bunch of chives
• 75 milliliters cream
• mustard - ½ tablespoon
• butter- small piece
• 50 milliliters low-fat meat broth
• 10 grams of sour cream
• olive oil
• 200 grams of pork

Cooking method:

Pre-washed vegetables should be thoroughly dried so that there is no excess liquid in the dish. Then chop the peeled carrots and zucchini into large cubes, and the chives into rings. Now you need to make the sauce: combine in one bowl meat broth and cream, a little mustard, then add spices and table salt for taste. Mix the mixture well and add the onion.

At the next stage, you need to dissolve the butter in a saucepan: when it dissolves, put carrots and zucchini in it. Fry the vegetables for five to seven minutes, just remember to lightly salt them. Then pour 75 milliliters of boiled water and sour cream into a bowl and, covering with a lid, simmer for some more time until the liquid has completely evaporated. Now transfer all the products into a heat-resistant bowl, which you place in a warm oven.

Let's move on to the meat: dry the washed pork, wrap it in a paper towel, then cut it into small pieces. big pieces. Pour a little olive oil into the frying pan, add the meat and fry it on each side for three minutes. Once everything is ready, distribute the pieces of pork among portioned plates and place them in a nice mound next to them. stewed vegetables and pour warm mustard cream sauce over everything.

Meat in honey and mustard sauce

This is another fairly simple recipe for a meat dish that can be prepared not only for lunch with the family, but also for a holiday feast. Thanks to the delicate honey-mustard sauce, pork has a slightly sweet taste and an attractive golden color. All guests will be happy! Ingredients:

• paprika
• two tablespoons (tablespoons) of soy sauce
• bay leaf
• 30 milliliters olive oil
• pork - half a kilo
• 50 milliliters table wine (we recommend using white)
• same amount of water
• four large spoons of honey
• three garlic cloves
• coriander and freshly ground pepper (black) - to taste
• 0.5 teaspoon mustard

Cooking method:

First, crush the garlic cloves using a press and rub the meat with them, then treat it with table salt. Place two bay leaves here and sprinkle everything with spices. Keep the pork covered for fifteen minutes. Meanwhile, prepare the gravy: mix wine, warm water, soy sauce, paprika, a little coriander, mustard. Add aromatic honey melted in a steam bath here. Mix all the ingredients well and pour the resulting mixture over the pork, which, by the way, cut into large pieces in advance. The meat is marinated in the refrigerator for half an hour to 60 minutes. After that, take it out and fry it in olive oil until golden brown. When the pork is slightly browned, pour the honey mustard sauce over it and simmer for a short time.

Don't know what side dish to make? From traditional mashed potatoes It is better to refuse, since the combination of such products not only harms the figure, but can also cause heaviness and discomfort in the stomach. Adherents of a healthy lifestyle recommend consuming meat dishes with fresh vegetables or light salads, for example, from Chinese cabbage, tomatoes, asparagus, carrots or green peas, watered lemon juice. As a last resort, you can boil brown or short-grain rice by watering it delicious sauce.

Pork with nutmeg and delicate gravy

Pork in honey mustard sauce can be cooked absolutely in different ways. After all, there are a huge variety of recipes, and in addition, in the course of their professional activities, great chefs come up with new combinations and absolutely incredible dishes every day. So there are no limits to the imagination of cooks, and thanks to them, every housewife is also capable of becoming a real craftswoman. In this matter, the main thing is to follow the recipe, improve your art and sometimes not be afraid to experiment. Ready to get started right now? Ingredients:

• kilogram of meat
• freshly ground pepper and spices - optional
• 15 grams Dijon mustard
• ground nutmeg - to taste
• 30 grams of honey
• table salt - to taste

For decoration:

• two tomatoes
• fresh parsley
• sweet pepper - one piece

Cooking method:

We suggest starting with the sauce: combine mustard and chopped nutmeg in a deep bowl. If you come across thick honey, place it in a steam bath and melt it over low heat, then add it to the rest of the ingredients. Stir the resulting sauce well with a spoon, adding your favorite spices if desired.

Now take a piece of meat, rinse it well, wrap it in a kitchen towel, and dry it. Then cut into not very small bars, add a little salt, a little pepper and place in the honey-mustard marinade. Cover with a lid and place in the refrigerator for half an hour. Then fry in a hot frying pan with a small amount oils To prevent the pork from burning, turn it periodically with a special spatula. Place the meat on a plate and garnish the dish with thinly sliced ​​tomatoes, sweet peppers and finely chopped fresh parsley.

Baked pork with onions and mustard sauce

Baking pork in the oven is a pleasure. Firstly, it’s very quick and simple: you don’t have to constantly turn the meat for fear of burning it. Secondly, the oil will not splatter from the pan in all directions, so your kitchen and oven will remain clean. The products indicated in the recipe are enough to feed four adults. So invite your friends over! Ingredients:

• one and a half kilograms of pork
• two onions
• carrots - two pieces
• mustard
• garlic - two cloves
• salt and spices - to taste
• three buds of cloves

Cooking method:

Use a special press to crush the garlic, then rub it on a piece of meat. Then lightly salt it, add pepper and spices at your discretion, generously coat with mustard and place in a casserole dish or other metal bowl with a thick bottom. Preheat the oven to 200 degrees and place the pork in it.

You now have 20 minutes to prepare the rest of the ingredients. So, peel the carrots and onions, then cut the first into circles, and stick clove buds into the whole onions. After the time specified in the recipe has passed, add vegetables to the meat and add a little water. Simmer the dish for about half an hour, then cut the pork into thin slices, place on plates and pour over the hot, aromatic sauce. As a side dish, it is recommended to make potatoes in breadcrumbs, cooked in the oven.

To become an excellent cook for your loved ones, you don’t have to graduate from a specialized institute. Some have a natural talent for this, while others need to study recipes and practice constantly. So even if pork in mustard sauce doesn’t work out the first time, don’t despair, gain strength and try to cook the dish again. We wish you success!

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Pork in mustard sauce - great option For family dinner. This dish is prepared from regular products, and the end result is a real delicacy. gives pork tenderness and juiciness. You can see this for yourself. We offer several recipes for dishes that contain a combination of pork and mustard. We wish everyone success in the kitchen!

Pork in honey mustard sauce (in the oven)

Product set:

• 40 g mayonnaise (fat content does not matter);
• garlic - a couple of cloves;
• a mixture of peppers (paprika, red and black);
• 20 g mustard, diluted to the consistency of porridge;
• 3-4 pork steaks with bone;
• unrefined oil;
• 25 g liquid honey.

Practical part

First, let's talk about how to prepare mustard sauce. Take a glass bowl. We put honey, mayonnaise, butter and mustard in it in the required quantity. Add a pinch of salt and crushed garlic. Sprinkle with pepper mixture. The sauce is almost ready. You just need to mix all the ingredients thoroughly.

We wash the pork steaks under running water. Transfer to a paper towel to drain off excess liquid. We must rub each steak with salt and pepper.

Heat a frying pan with oil. We send it on the bone. Fry the steaks over high heat. As soon as they are browned on one side, turn them over to the other. Make sure that the meat does not release any juice. Otherwise, we will have to treat our household members to dry steaks.

Pour the honey-mustard sauce we prepared earlier over each steak. Place the form with the contents in a hot oven (180°C). How long will it take to bake pork in mustard sauce? About half an hour. But that's not all. To obtain a crispy crust, which will give the dish a more appetizing appearance, you need to increase the temperature in the oven to 200°C. We time it for 5 minutes. Now you can turn off the fire.

The pork in mustard sauce turned out juicy and deliciously browned. We recommend serving the steaks hot, supplemented with fresh herbs, baked potato wedges or light vegetable salad. Bon appetit!

Multicooker option

Required ingredients:

Cooking process

Cooking meat in mustard crust

Product List:

• garlic - a couple of cloves;
• 3 tsp. dried coriander;
• take 1/5 of a bunch of parsley and green basil;
• ground pepper (black) - 1 g;
• diluted mustard - 2 tbsp is enough. spoon;
• 1.5 kg pork loin (rib chop);
• two types of mustard in seeds - black and white (1 g each);
• 2 g tomatoes (dried) with oregano;
• salt - no more than 4 teaspoons;
• 100 ml

Detailed instructions

Step No. 1. Pork with rib is perfect for preparing this dish. We'll deal with meat processing a little later. In the meantime, let's make the marinade. Pour the dry ingredients into a bowl: two types of mustard beans, dried tomatoes with oregano, coriander, pepper. Salt. Mix well. Add crushed garlic and diluted mustard to the dry spices. Add oil in the required amount. In the same bowl add chopped herbs - basil and parsley. Mix the ingredients again.

Step No. 2. Take a thin and very sharp knife in your hand. We make shallow punctures in a piece of meat.

Step No. 3. Line the bottom of the baking dish with foil. Carefully place our pork in it. Coat the meat on all sides with previously cooked spicy marinade. Now you need to cover the mold with another sheet of foil. We put it on the middle shelf of the refrigerator. After an hour, you can take out the marinated meat. The pork should be saturated with the aromas of the spices. To achieve this, you need to periodically turn the piece while it is in the refrigerator.

Step No. 4. So, put the form with meat on the table. The foil can be removed and the pork placed in a roasting bag. Preheat the oven. Recommended temperature is 170-180 °C. Place in the oven with the future delicacy. We time it for 50 minutes. While the piece of pork is baking, you can make the salad. 10 minutes before the end of cooking, cut the sleeve. This is necessary so that a fried crust appears on the meat.

We serve the pork, as we say, piping hot. Cut it into portions. Focus on the ribs. It's very convenient. Place the meat pieces on plates. We decorate each serving with sprigs of greenery.

Pork kebab in mustard marinade

When going to the dacha or on a hike in the summer, many Russians take meat with them to fry it on the grill. What should be the most delicious pork kebab? Juicy, aromatic, tender inside and well cooked on the outside. All this can be achieved with the help of mustard marinade. Detailed instructions are posted below.

We will need the following ingredients:

• pork shoulder or neck (lean) weighing 1 kg;
• take 3 tbsp. spoons of mustard in the form of powder and lemon juice;
• three onions;
• 6 tbsp. spoons of mayonnaise and plain water;
• vinegar - no more than 2 tbsp. spoon;
• barbecue seasoning - 1 tbsp. l.

So, let's start cooking:

Let's start with processing the meat. Cut the pork neck or shoulder into medium pieces. Put it in a bag. It will be more convenient to mix ingredients.

Peel the bulbs. Using a sharp knife, cut the pulp into thin rings.

In a bowl, mix mayonnaise with the spices listed above. Rub the resulting sauce over all pieces of pork. We tie the package. Place in a cool place for a couple of hours. It's good for summer residents. After all, they have a refrigerator in their house. What should those who simply go out into nature, away from civilization, do? We recommend that they take a cooler bag with them.

Pour hot water into a separate bowl. Add lemon juice and mustard powder to it. Mix. Now pour in the vinegar. Salt. Add the barbecue spice mixture. We also put the bowl with its contents in a cool place (for example, in a cooler bag).

Open the package containing the pieces of meat. Pour the mustard-vinegar mixture into it. Close the package again. You need to shake it a little to mix the ingredients. The pork should remain in this marinade for 6-10 hours.

It's time to start grilling the shish kebab. Thread the marinated pieces of meat onto clean skewers. We alternate them with onion rings.

As soon as the coals in the grill are hot, immediately install the skewers with meat and onions.

You can be sure that your friends and relatives will definitely say: “This is the most delicious pork kebab I have ever eaten!”

In conclusion

We hope that you will write down at least one of the recipes presented in the article in your notebook. We talked in detail about how to cook juicy pork in three ways - in the oven, on the grill and in a slow cooker.