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Pork beef stroganoff with sour cream sauce. Video recipe
Literally, beef stroganoff in French means Stroganoff beef, which was cooked in sour cream. But since the invention of this recipe, it has undergone a significant transformation, so today pork is also stewed with sour cream sauce, getting an even more juicy and aromatic dish.
Pork beef stroganoff with sour cream sauce
There is nothing complicated in how to cook Beef Stroganoff from beef, but the advantages of the pork recipe are obvious: the meat turns out to be soft and tender in just a few minutes and the entire cooking process takes about half an hour. The ingredients for the pork recipe are similar to those used in the classic, with the exception of the meat itself. The cooking technology is also similar.
What is required to make pork beef stroganoff
– 0.5 kg of pork tenderloin; – 30 g of vegetable oil; – 2 heads of onions; – 2 tablespoons of flour; – 100 g of sour cream; – salt, black pepper to taste.
The traditional recipe uses regular black pepper as a spice, but if you want more variety, you can add some red pepper and caraway seeds to the meat.
Pork beef stroganoff recipe
If you plan to use frozen meat, bring it to room temperature first. Rinse chilled meat immediately and cut the tenderloin across the grain into pieces no more than one and a half centimeters thick. Too thick meat will take a long time to cook. Beat each piece on both sides and cut into strips 1–1,5 cm wide. Peel the onion and cut into half rings. Fry the onion and meat in hot oil until golden brown. At this stage, do not salt the meat, otherwise it will give up its juices without storing them inside. After that, reduce the heat, sprinkle the meat with flour evenly, add sour cream, salt, pepper, stir and simmer the pork stroganoff over low heat until tender.
Since pork is quite soft in itself, a quarter of an hour is enough to stew it in a pre-fried form.
How to diversify a recipe: beef stroganoff with mushrooms
If tender pork meat in its pure form has managed to get bored, and the thought of making beef stroganoff from chicken seems like an outrage on the bright memory of the author of the original recipe, it’s time to add new ingredients to the pork. These will be mushrooms, mustard and garlic, due to which the taste of the dish will completely change. The proportions of the products themselves remain the same, but they are added to: – 200 g of mushrooms; – 10 g of mustard; – 1 clove of garlic.
Wash the mushrooms and cut into a pan at the stage of frying the onions, and mix the sour cream with mustard and grated garlic before adding it to the meat. Otherwise, the recipe technology is similar to that described above, as well as the cooking time, since it takes hardly a few minutes more to fry mushrooms than to cook onions.