Beef stroganoff, in its classic form, is, of course, beef stew. But among the populace, it was not so much the original lordly food that took root as the technology of its preparation. So they cook "Beef in Stroganov style", some of the chicken, some of the pork. The name of the dish may hurt the gourmet, but from the heart pleases the household, and whose opinion is more important for the hostess? The answer is obvious.
Pork beef stroganoff with gravy - general principles of preparation
• Cooking beef stroganoff from pork in gravy takes no more than an hour. The meat is initially quickly fried in a small amount of fat, and then stewed under a lid. A frying pan for cooking will require a thick-walled or with a multi-layer bottom. In such dishes, the meat will be fried evenly and will not burn.
• The dish is prepared from pork pulp. You can use fresh, chilled, and even meat that has been in the freezer. The frozen product must be thawed correctly in order to lose less juice. To do this, lay a piece of frozen pork in a bowl and leave at room temperature overnight.
• Before cutting, any meat is washed and rinsed with cold water, after which it is well dried so that it does not slip out of the hands during further cutting. If there are remnants of tendons and dense films on the pieces of pulp, they are cut off. The processed beef stroganoff pulp is cut into thin sticks or straws. The thickness of the pieces should not be less than two centimeters, otherwise the meat will dry out when frying.
• Pieces of meat are fried over high heat until golden brown, after which chopped onions, carrots, mushrooms or other products are added to it. After brief quenching, add the gravy components and bring to readiness under the lid.
• Sour cream, low-fat cream or milk can be the basis of gravy. For thickening, flour is added to it, which can be replaced with starch. You can tint and give the dish a slight sourness with the help of a tomato.
Pork beef stroganoff with sour cream gravy
Ingredients:
• a pound of chilled pork tenderloin;
• 2-3 heads of bitter onions;
• 250 ml thin, 15% sour cream;
• refined oil;
• 25 gr. wheat flour;
• ground pepper or ready-made seasoning for meat;
• 200 gr. sweet pepper;
• greens of fresh parsley.
Cooking method:
1. Cut a piece of meat into 2 cm thick slices. Beat them through the bag with a hammer, and then cut against the fibers into small cubes with a thickness of not more than 2 cm. Chop the onion into half rings.
2. Warm vegetable oil in a thick-walled pan. To make the dish have a delicate creamy taste, it can be replaced with a creamy one.
3. In the preheated fat, lower the pork and fry until the crust is clearly visible. To prevent meat from burning, it should be regularly mixed with a spatula.
4. Pour the onion to the fried pork, season with spices and, stirring thoroughly, continue cooking over a slower fire until the onion softens.
5. Cut the flesh of the peppers into strips and transfer them to the meat pan, mix. Add flour, stir again and season with sour cream. Cover the pan and let the beef stroganoff stew over low heat for a quarter of an hour.
6. At the end, add finely chopped greens, mix.
Pork beef stroganoff with cream sauce with mushrooms
Ingredients:
• five medium-sized, fresh champignons;
• 200 gr. pork pulp;
• fatty 33% cream - 150 gr.;
• 150 ml of meat broth;
• a small onion;
• two branches of parsley;
• 60 ml of refined oil.
Cooking method:
1. Cut a washed piece of pulp into strips. So that the meat is not stiff, cut only across the fibers. Pieces should be non-thick, but not too thin. The best option is 2 cm thick and 4 cm long.
2. Place the frying pan with vegetable oil on a large fire and warm the fat well for a minute. Then put the meat sticks and fry, stirring regularly, for about ten minutes.
3. Put the onion, sliced in quarters of the rings, into the pan to the pork. When it becomes transparent enough, add the mushrooms sliced into thin longitudinal slices. Often stirring, so as not to burn, fry the mushrooms with meat and pour in the broth to them. Continue stewing until half of the liquid has evaporated from the pan.
4. Season the beef stroganoff with cream, season with ground pepper. Add finely chopped parsley, simmer another ten minutes and remove from heat.
Pork beef stroganoff recipe with cream sauce and tomato
Ingredients per 500 gr. pork tenderloin:
• unsalted tomato paste - 60 gr.;
• 200 gr. Luke;
• refined oil - 40 gr.;
• 100 ml of 15% cream;
• high-fat butter - 50 gr.;
• 30 gr. wheat flour;
• a third of a spoon of ground pepper;
• three branches of parsley;
• a third of a spoonful of paprika.
Cooking method:
1. Rinse the meat with a whole piece and dry it with paper towels. If necessary, strip pork from films, veins and excess fat. Cut the pulp into thin slices, one and a half centimeters thick.
2. Place the pieces of meat on a cutting board, cover with a bag and beat a little, then also beat them on the back side.
3. Next, chop the chopped meat into strips two centimeters thick. To keep pork juicy, cut exclusively across the fibers.
4. Put oil in a dry frying pan, put on medium heat and wait until it melts. Pour in a little vegetable oil, warm it a little more, and put pieces of meat in a mixture of fats.
5. Pork should be dipped only in well-heated fat, then the pieces will quickly crust and retain their juiciness. In order for the meat to be fried evenly and not burnt, it must be regularly stirred with a spatula.
6. Cut the onions in half, chop finely.
7. When all the juice has evaporated from the pan with meat, put half the onion rings in it. Salt, season the pork with ground paprika and pepper, mix and continue to fry over low heat.
8. When the onion slices acquire a delicate golden hue, pour a spoonful of flour into the pan and stir so that it evenly envelops all the slices.
9. Add tomato paste, pour cream, mix. Put the pork in a gravy of about a quarter of an hour under a lid over the minimum heat. Take the sample and if the pieces of pork become soft, remove from the stove.
A simple recipe for beef stroganoff pork with gravy for a slow cooker
Ingredients:
• sour cream, fat content up to 20% - 80 ml;
• a pound of pork tenderloin;
• onion head;
• 60 gr. white flour;
• a teaspoon of tomato puree;
• 250 ml of drinking water;
• three tablespoons of non-aromatic oil.
Cooking method:
1. Prepare the meat. Wash it with water, dry and cut into strips. Chop the onion into halves of the rings.
2. Pour the oil into the bowl and heat it in frying mode for two minutes. Lower the pork, occasionally stirring, cook the meat in the previously activated mode, until a brown crust appears.
3. Season the fried meat with a mixture of pepper and salt, add onions and cook, without changing the mode, for another three minutes.
4. Turn off the frying, put sour cream mixed with tomato in the meat, add flour and pour water. Stir so that there are no flour lumps, close the lid and activate the "Extinguishing" program for half an hour.
Lithuanian pork beef stroganoff with gravy and pickles in Lithuanian
Ingredients:
• 600 gr. pork pulp;
• pickles (preferably barrel) - 100 gr.;
• a small onion head;
• a spoon of very hot mustard;
• 300 gr. nonfat cream;
• two tablespoons of vegetable oil;
• one and a half tablespoons of flour;
• sprigs of young dill;
• a teaspoon of spicy tomato.
Cooking method:
1. Put a thick-walled pan on medium heat. Pour the vegetable oil, and as soon as it warms up, dip the thin half rings of onion into it. While constantly stirring, bring the onion slices to softness.
2. Slice cucumbers with thin thin strips. Put the strips on the fried onion, mix and leave to warm. Be sure to stir the contents of the pan, otherwise it will burn.
3. Sprinkle pork into thin strips abundantly with flour and mix so that it envelops slices well on all sides.
4. In a clean frying pan, heat a spoonful of oil, transfer the pork diced in flour into it and quickly fry. Pieces of meat should slightly decrease in volume, but not burn. Five minutes will be enough.
5. Put the onion fried with cucumbers in the meat, add the tomato mixed with mustard. Season with pepper, add salt, pour in cold cream, mix and put simmer under the lid on a slow fire. Beef stroganoff will be ready when the slices of pork become soft and the gravy slightly thickens.
Pork beef stroganoff with gravy in milk
Ingredients:
• pasteurized milk - 200 ml;
• a pound of onion;
• 500 gr. pork collar;
• large carrot;
• 20 gr. non-aromatic oil;
• 1/2 tbsp. l flour.
Cooking method:
1. In the oil warmed up in a pan, put the pork chopped into strips and fry over high heat until all meat juice has evaporated from the pan.
2. Add carrots and half onions to the pulp grated on a coarse grater. Reduce heat, continue cooking occasionally stirring. When the vegetables are soft enough, add some water to the pork and stew the meat until half cooked.
3. Add flour to cold milk, whisk and pour the homogeneous mixture into the pan. Add a little ground pepper, tasting, salt, and under the lid, bring to readiness, without changing the heat.
4. At the end of cooking, mix beef stroganoff with finely chopped herbs.
Pork Beef Stroganoff with Gravy - Cooking Tips and Useful Tips
• Pork slices will look more accurate if the flesh is put in the freezer for a quarter of an hour before slicing. Slightly frozen meat is much easier to chop.
• After being frozen or unsorted meat, after cutting into slices, beat well. This will help make it softer.
• When choosing a base for gravy, consider the higher the fat content of cream or sour cream, the thicker the sauce.
• If you decide to replace flour with starch, add it twice as much as the flour specified in the recipe.
