Pork Stroganoff in sour cream sauce
Description
And I'll tell you, pork stroganoff turns out incredibly delicious too! Of course, I wouldn't really call it "beef stroganoff," but simply "stroganoff." The main thing is that the meat comes out truly tasty, and the sauce—oh my! I pour it over my potatoes, and the potatoes get eaten even faster than the meat.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I choose pork with moderate fat content, but you can also use pork tenderloin.
- 2
Step 2
Cut the meat into slices, as for cutlets. Pound both sides with a meat mallet.
- 3
Step 3
Cut the pounded meat into strips.
- 4
Step 4
Slice the onion into quarter-rings or half-rings, depending on its size.
- 5
Step 5
Heat a frying pan, add vegetable oil. Place the meat and fry over medium heat.
- 6
Step 6
When the excess liquid has evaporated and the meat begins to brown, add the chopped onion to the skillet, along with salt, pepper, and paprika. I add a lot—I like it that way, but adjust according to your taste. Fry, stirring frequently, until the onion turns golden and the meat is almost cooked through.
- 7
Step 7
Now add sour cream to the pan, mix well, and simmer covered for 10–20 minutes (depending on how thick you like your sauce).
- 8
Step 8
If the liquid evaporates too quickly, you can add a little water. But I prefer adding cream, as it makes the dish more delicate and enhances the aroma.
- 9
Step 9
Serve the ready beef Stroganoff hot with mashed potatoes—it's a classic combination.