Machanka with Pork and Mushrooms

Ingredients

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 200g (7 oz) cremini mushrooms, sliced 200g (7 oz) cremini mushrooms, sliced
• 50g (1.8 oz) dried porcini mushrooms, rehydrated and chopped 50g (1.8 oz) dried porcini mushrooms, rehydrated and chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) sour cream 250ml (1 cup) sour cream
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. 2.
   Add the pork pieces to the skillet and cook until browned on all sides. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the sliced cremini mushrooms and rehydrated porcini mushrooms to the skillet. Cook until the mushrooms have released their moisture and are golden brown.
5. 5.
   Sprinkle the flour over the mushrooms and onions, stirring well to coat everything evenly.
6. 6.
   Slowly pour in the beef or vegetable broth, stirring constantly to avoid lumps.
7. 7.
   Stir in the sour cream, dried thyme, and paprika. Season with salt and pepper to taste.
8. 8.
   Return the pork to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 1 hour or until the pork is tender.
9. 9.
   Serve the Machanka hot, garnished with fresh parsley. It pairs perfectly with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Pork shoulder — For the most tender results, choose a well-marbled piece of pork shoulder. Trim any excess fat before cutting it into bite-sized pieces.
• Dried porcini mushrooms — To rehydrate the mushrooms, soak them in hot water for about 20 minutes until they become plump. Squeeze out any excess water before chopping them.

Tips & Tricks

• For a richer flavor, marinate the pork in a mixture of garlic, paprika, and thyme for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the simmering Machanka.
• Experiment with different types of mushrooms to add depth and complexity to the dish.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Serve the Machanka with a dollop of sour cream on top for an extra creamy touch.

Serving advice

Serve the Machanka hot, accompanied by a generous portion of mashed potatoes or crusty bread. The creamy sauce pairs perfectly with the starch, allowing you to soak up every bit of flavor.

Presentation advice

Garnish the Machanka with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in a deep bowl or on a large platter, allowing the creamy sauce to pool around the tender pork and mushrooms.