Beef stroganoff or Stroganoff beef is a Russian dish invented specifically for the restaurant back in the days of tsarist Russia. Today it is served in various catering establishments and is prepared with pleasure at home, and from different types of meat. For example, pork beef stroganoff in tomato-sour cream sauce is very popular and very tasty.
Preparing meat for pork beef stroganoff
Ingredients:
- 600 g of pork;
- 3 tbsp. flour;
- 1/3 tsp fine salt.
- vegetable oil.
Lean meats such as tenderloin, sirloin, loin are best for pork beef stroganoff. If you took a fat neck or shoulder blade, then do not beat it off, the dish will turn out soft anyway.
Wash the pork thoroughly and pat dry with a paper towel. Cut it, but not into noodles, as advised in the overwhelming majority of recipes, but into rather large rectangular cubes 2-3 cm thick so that the meat remains juicy after frying. Beat off the pieces, but only lightly, without turning them into rags, and fold in a plastic bag.
Combine flour and salt and add this mixture to the pork semi-finished product. Shake the bundle several times, kneading it slightly with your hands so that the dry mass completely adheres to all the pieces, blocking muscle fibers and preventing the meat from losing juice during cooking. Transfer the contents of the bag to a colander or sieve and shake to remove excess flour.
Heat a skillet over high heat and pour vegetable oil into it. After a minute, place the pork slices there, but not very tightly, and hold them that way for a minute. Flip them in the same order as you put them so they cook the same way. After another minute, place the pieces on a plate.
Tomato sour cream sauce for pork stroganoff
Ingredients:
- 3 tbsp. butter;
- 2 medium onions;
- 1 tbsp. flour;
- 1 tbsp. broth;
- 2 tbsp. sour cream;
- 2 tbsp. tomato paste;
- 1 tsp mustard;
- a pinch of ground black pepper;
- 1/3 tsp dried thyme;
- 0.5-1 tsp salt.
Sour cream cannot be added to the sauce right away, otherwise it will stratify, and the appearance and taste of the dish will be spoiled. For the same reason, beef stroganoff should not be reheated; it should be served and eaten immediately after cooking.
Peel and chop the onions. Melt the butter in a deep frying pan and fry the onion in it until soft. Throw in the flour, mix everything well and add the prepared meat. Season with thyme, pepper and salt to taste and heat slightly. Whisk sour cream with tomato paste and mustard in a separate bowl, dilute this mixture with cold broth and pour over the pork.
Stir the beef stroganoff in the tomato and sour cream sauce for about a minute, then remove the dishes from the heat, cover with a lid and let stand for about 2 minutes.
