Beef stroganes from pork

Despite the clearly not Russian name, Beef Stroganoff is considered a Russian dish. And it was named after Stroganov Alexander Grigorievich, who lived in the 19th century. There are several versions of the creation of this dish. Like many wealthy people of that time, Stroganov kept an open table in Odessa. Every decently dressed and educated person could go there. According to the first version, this dish was invented for open tables. In the technology of its preparation, the French traditions of roasting meat are mixed and the Russian custom is to serve the sauce not separately, but as a sauce for meat. For open tables, this dish was very convenient, as it is easy to cook, it is easy to divide into portions, and at the same time it is very tasty.

According to another version, the beef stroganoff was invented by the French chef Andre Dupont, who served at the court of Stroganov. When the earl was already old and lost his teeth.

Now this dish has spread all over the world and even entered the menu of many famous cafes and restaurants.

Any dish that is popular, with the passage of time undergoes a number of changes, there are several options for recipes. Similarly, it happened with meat in the style of Stroganov. As the name suggests, initially the beef was part of the dish. But now there are also beef stroganes from pork. Traditionally, the sauce for beef stroganoff is made from sour cream, but there are variants in our time.

The recipe is the first. Beef stroganes from pork with sour cream

To prepare a dish according to this recipe, you need a half kilogram of meat, 200 g of sour cream, 3 medium onions, 40 g of butter, salt, pepper. Meat should not be lean, otherwise the dish will turn dry, but it should not be too fat. It should be washed, finely chopped and put on a hot frying pan and fry the meat on each side for about three minutes. Then add the onion, cut into thin rings or semirings. Onions are also fried until it is golden in color.

Then the fire under the frying pan is reduced, sour cream and butter are added to the meat , salt and pepper are added. Then cover with a lid and stew for another 20-30 minutes.

The second recipe. Beef Stroganoff with cream

This variant of the dish will also need half a kilogram of pork, one onion, 3 tablespoons of fatty cream, 2 tablespoons of flour, a teaspoon of dry adzhika, olive oil, salt. Meat washed, cut into thin pieces. Each piece is beaten with a special hammer, so the meat will turn out softer and tastier. Then they are cut into thin strips.

Meat salt, pepper, add adjika and mix and spread out in a frying pan with red hot olive oil. Fry the meat for about 10 minutes, add the onions cut into half rings and fry a little more.

In the fried meat, add cream and flour and salt again. Reduce the heat and add half a cup of water to the meat, mix and leave to stew for 10 minutes.

The recipe is the third. Beef stroganes from pork with turmeric

1 kilogram of pork washed and cut into thin strips, fried with 2 tablespoons of flour. Then, two bulbs cut into half rings are added there and also fried. Then to the meat put a tablespoon of sugar and a tablespoon of vinegar, about the same amount of turmeric. Stir and evaporate the water. At the end, the meat is poured with boiling water and stewed for 40 minutes.

The recipe is the fourth. Beef stroganes from pork with mushrooms

Meat is cut in the same way as in previous cases, then each piece is rolled in flour and fried in a hot frying pan. Then the onions are added to the meat, chopped finely, and fried for 5 minutes. 150 g of tomato paste is diluted in water and poured into meat. The meat is stewed for 30 minutes. It remains to cut into strips and 400 g of champignons, also add to the meat, cover and leave on the stove for another half an hour.