Pork Beef Stroganoff
by Editorial Staff
Classic beef stroganoff is made from beef (from French “Boeuf Stroganoff” – literally “Stroganoff beef”). Over time, many options for the dish appeared. Now this is the name for a dish made of any meat, which is cut into long thin strips, fried, and then stewed in sour cream sauce. I made pork beef stroganoff – it’s also delicious!
Cook 50 min
Servings 6
Ingredients
- Pork (tenderloin, loin) – 500 g
- Sour cream – 70 g
- Bulb onions – 1 pc.
- Flour – 2 tbsp
- Salt – 1 teaspoon
- Ground pepper (mixture of peppers) – 0.25 teaspoon
- Ground nutmeg – 0.25 teaspoon
- Vegetable oil – 1 tbsp
- Butter – 1 tbsp
- Lettuce leaves (for serving) – 1-2 pcs.
Directions
- Prepare all ingredients. For beef stroganoff, it’s best to use a pork tenderloin or loin.
You will also need 150-200 ml of hot water.
Peel and wash the onion.
- Cut the meat across the fibers into 1.5-2 cm thick pieces.
- Use a hammer to beat each piece into a thin layer 0.5-0.7 cm thick.
- Cut each beaten piece into strips about 1.5 cm wide.
- Dip the prepared pork in flour on all sides.
- Heat butter and oil in a skillet. Put the meat and fry on high heat for 3-4 minutes, until golden brown.
- Cut the onions into thin quarter rings.
- Add the onions to the meat in the skillet, reduce the heat to medium and sauté the onions until soft.
- Add sour cream, salt, pepper mixture and nutmeg to the pan and stir.
- Pour hot water over the contents of the pan, bring to a boil, cover and simmer beef stroganoff over low heat for 25 minutes.
- Pork beef stroganoff is ready.
- Mashed potatoes are ideal as a side dish.
- The plate can be decorated with fresh herbs: lettuce, dill, parsley, basil.
- Delicate, soft meat with a slight sweetness of onions and a creamy shade of sour cream sauce – very tasty, I recommend trying it!
Bon appetit!
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