Braised butterfish: delicious recipes

Indulge your family and guests with delicious stewed butter dishes that are perfect in taste for this option. At home, they are not difficult to cook, but the pleasure of this dish will remain unforgettable.

It is important to remember: before extinguishing the oil, they must undergo heat treatment. To do this, they are cleaned of dirt and oily film, washed under running water and boiled. Boil mushrooms for 20 minutes in water, with the addition of salt and citric acid. Fold in a colander or metal sieve to water well glass. Cut and put in a pan with hot vegetable oil or melted butter. Next, cook the 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 over 35-40 minutes.

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

Boiled oily cut into slices, melt the butter in a pan and send the mushrooms there. Fry on medium-high heat until the water evaporates.

Peel and cut the 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 for about 15 minutes. Before serving, sprinkle with chopped parsley and dill.

Buttercakes stewed in sour cream can be in good harmony with mashed potatoes cooked as a side dish. Some prefer to boil vermicelli or porridge instead of potatoes.

Canned Stewed Butter Recipe: Harvesting for the Winter

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

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

Cut the mushrooms boiled in advance into slices, put on hot vegetable oil and fry until golden brown.

Peel and cook other vegetables necessary for the process.

Grate carrots and add to mushrooms, fry until soft.

Chop onion in half rings, eggplant in small pieces, and pepper noodles.

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

Salt to taste, add black ground pepper and chopped garlic.

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

At the end of the stew, add chopped parsley to the mass and immediately place in warm, sterilized jars.

Put in a pot with warm water and sterilize for 40 minutes.

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

Remove the cooled cans of stewed butter cooked for the winter to the basement or refrigerate on the lower shelf.

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

Braised cabbage with butter in a multicooker

Using the following stewed butter recipe, you can prepare a delicious lunch or dinner for your family. And if you apply a multicooker in the cooking process, then cabbage stewed with oils will enhance the taste of mushrooms and give the vegetables a rich aroma. In addition, thanks to the kitchen appliance, all the useful and nutritious properties are preserved.

• cabbage - 400 g;
• carrots - 2 pcs.;
• oil - 400 g;
• tomato paste - 3 tbsp. l .;
• onion - 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 bulbs, wash.

Pour vegetable oil into the slow cooker and set the “Frying” mode on the panel.

Grate the carrots, fry for 5 minutes and pour the onion, chopped into rings, into the bowl. Fry until golden brown, stirring continuously.

Put the carrots and onions in a plate, and add oil to the bowl of the multicooker and pour the boiled butter cut into arbitrary slices.

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

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

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

Fry for 10 minutes, add water, put a bay leaf and put the slow cooker into the "Extinguishing" mode.

Cook with the lid closed for about 40-45 minutes, checking from time to time for the presence of liquid, and periodically mix.

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

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

Pork Stewed with Butter Recipe

Stewed pork with butter will give the dish a particularly piquant and unforgettable taste. Such a dish will appeal to your whole family and invited guests.

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

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

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

Fry onion cut into quarters in butter until soft.

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

In a deep stew-pan, put pork on the bottom, onion with mushrooms on top.

Grate the cheese and sprinkle 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 workpiece with chopped green dill and basil.

Butter, stewed in sour cream with cheese: recipe

Of the many recipes for preparing mushroom dishes, butter, stewed in sour cream with cheese, are 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;
• ground pepper mixture;
• green onions - 5-7 stems.

Dice the mushrooms and fry in a pan until golden brown.

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

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

Put the grated cheese into the mushroom mixture, stir, cover and simmer for 15 minutes.

Arrange on serving plates, sprinkle with chopped green onions on top and serve.

This dish will be a good snack on the festive table, especially since the 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 sending them to the oven for 20-25 minutes.