Pork Beef Stroganoff in Creamy Tomato Sauce
by Editorial Staff
One of the variations on Stroganoff meat. Thin pieces of pork, first fried and then stewed in sauce, are very tender and juicy. Cream and tomato paste sauce gives the dish a delicious, full-bodied taste.
Cook: 1 hour
Servings: 5
Ingredients
- Pork (pulp) – 500 g
- Onions (white) – 80 g (1 pc.)
- Cream, 15% fat – 150 ml
- Tomato paste – 2 tbsp
- Flour – 1 teaspoon
- Salt – 1/2 teaspoon
- Ground black pepper – 1/4 teaspoon
- Ground paprika – 1/2 teaspoon
- Butter – 50 g
- Vegetable oil – 2 tbsp
Directions
- Prepare all the ingredients you need
- Wash the pork, dry it, remove the films. Cut the meat into 1.5 cm thick slices.
- Beat off pieces on both sides.
- Cut the beaten meat across the fibers into strips 1.5-2 cm wide.
- Heat the butter and oil in a skillet over medium heat.
- Add the sliced meat and fry until the liquid evaporates. This will take about 10 minutes.
- Peel the onion, rinse and cut into thin quarters or half rings. Add to meat.
- There is also salt, paprika and pepper.
- Stir everything and, reducing the heat to low, fry until the onions are golden brown.
- Add flour to the pan, stir.
- Add tomato paste and stir.
- Pour in the cream.
- Mix everything and cover with a lid.
- Cook the pork stroganoff in the creamy tomato sauce over low heat for 20-25 minutes. The meat should be tender and the sauce should thicken.
Enjoy your meal!
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