Beef stroganoff from pork

In the traditions of Russian cuisine, beef or pork in Stroganoff, or, as it is also called, Beef Stroganoff, has long become a household name, not its own name.

If in the last century so called exclusively beef, finely chopped and cooked in sour cream sauce, now this name can designate any finely chopped meat stewed in creamy sauce or sour cream.

Beef stroganoff from pork, if it is cooked from the meat of a young piglet, is simply an incomparable dish. Among the many dishes of pork - this is one of my favorite. Is that a shish kebab can match the popularity of this dish in my personal charts. But, unlike shish kebab, beef stroganoff from pork, the recipe of which I would like to tell you, is easier to prepare, since no mangal is needed, and the meat is much more tender.

Ingredients that you need for cooking: a pound of pork, one onion, 3 tablespoons of flour, carrots, one and a half glasses of water, a couple tablespoons of tomato sauce, a spoonful of vegetable oil, salt and pepper.

If everything you need is already at hand, it's time to start, but first do not forget to carefully read this recipe, from it you will learn how to cook beef stroganoff from pork simply and delicious.

The first step will be the preparation of meat: a piece of pork rinse under running water and cut it into small longitudinal pieces. Then, in a frying pan on which the vegetable oil is already heated, we spread the pork cut, fry, constantly turning it over so that it from all sides is evenly browned (if you have a non-stick frying pan, you can get by with less oil and turn the meat better with a wooden spatula).

As soon as the meat began to emit a pleasant smell, it was time to shift it into a pot. You can, of course, cook beef stroganoff from pork and without cast iron, but I guarantee you that it will turn out to be quite different from what you need. But we will not be distracted. We shift the meat into a pot, set it on medium heat and pour cold water. Now you can leave it for a while and, while the meat is boiled, do roasting to gravy.

To fry the carrot and onions will go into action, we act in the following order: first rinse the vegetables under water, peel the onions from the husks, and carrots from the peel and once again rinse well. Finely cut onion cubes, carrots rub on the middle cells of the grater. We'll wash the frying pan and pour oil into it, we need it again. We put the chopped onion into it and put it on a weak fire, stir and fry exactly half of the usual time necessary for the onion to be fully prepared. In half-ready onions, add the tomato sauce and grated carrots, mix and put the stew under the lid for another 10 minutes. If the time has come to an end, you can pour all the contents of the frying pan into the pot, do not forget about salt and pepper. It remains only to put out the meat until ready on a small fire, make sure that the pork was without any trace of blood.

We pass to the third stage - we put loose flour into a frying pan and reheat it without oil. The flour should be stirred constantly until it becomes light brown. Now we put the casting in the pot, cool it and pour it into the bowl with flour, mix it well. All that turned out, add the contents of the cast iron and put it on a weak fire. Constantly stirring, wait until the gravy thickens. Beef stroganoff from pork is ready.

There is another alternative version of the sauce, it is sometimes called classic.

Two onions are thinly sliced, a piece of butter is put on a frying pan, melted, and onion is cooked to a soft state, it can be seasoned with salt, thyme and pepper, and then add sour cream and a bit of mustard.

Serve the dish hot, cold it loses half its charm and taste. Beef stroganoff from pork is best combined with pasta or potatoes, but it tastes good with porridges, especially with rice and buckwheat.