Pork beef stroganoff

Pork beef stroganoff

A good illustration of the thesis about the inevitable evolution of any culinary thought is a recipe for pork stroganoff in sour cream sauce.

Translated from French, “boeuf” practically means “beef”, and “beef Stroganoff” means “beef Stroganoff style”. At first, the dish was prepared only from beef pulp, cut into cubes and stewed in sour cream sauce. But over time, the authentic beef stroganoff recipe has undergone a number of changes and improvements. In modern cooking, it is prepared from pork, chicken and even seafood, and onions, mushrooms and tomato paste are added to the sauce.

Now I will prepare pork stroganoff - the recipe includes making sour cream sauce. I will cut the slices into cubes, fry them and simmer them with onions and sour cream. The result will be very tender and tasty Stroganoff-style meat in a thick sauce that mixes well with any side dish from potatoes to pasta.

Ingredients

• pork slice – 500 g
• onions – 1 pc.
• 21% sour cream – 4 tbsp. l.
• vegetable oil – 1 tbsp. l.
• butter – 1 tbsp. l.
• wheat flour – 2 tbsp. l.
• salt – 1 tsp. incomplete
• mixture of ground peppers - 1-2 chips.
• ground nutmeg - 1 chip.
• hot water or broth – 150-200 ml

Manufacturing

I wash the pork slices and dry them with cardboard towels. I clean off the surface snow-white films.

I cut it into pieces about 2 cm wide. I lightly beat any medallion with a hammer on both sides - the cutting is very warm, so it’s important not to overdo it, beat it lightly, just to level the pieces to a similar thickness.

Then the pork must be chopped into strips 0.5-1 cm wide - this particular cut is typical for traditional beef stroganoff. To make cutting more convenient, I stack 3-4 chops on top of each other, and then cut them immediately with a knife with a wide blade. The results are long and thin stripes.

Heat a mixture of vegetable oil and butter in a frying pan. I bread the meat in flour and place it on a hot frying pan. By dredging in flour, the meat cubes will form a crust faster, and the sour cream sauce will be thick and silky. I fry over high heat, without a lid, for 2-3 minutes, so that the pork becomes crusty as quickly as possible and seals the meat juices inside. Please note that there is no need to add salt.

I peel a large onion and cut it into thin quarter rings. I pour the onions into the frying pan with the meat. Reduce the heat to medium and continue frying for 5 minutes, stirring, until the onion becomes soft and golden in color. The onion shouldn't be crunchy!

I add sour cream, salt and spices. I stir until the sour cream warms up slightly.

Then I pour in a glass of hot water or broth (the amount depends on the desired thickness of the sauce). Reduce the heat to low and cover with a lid. Simmer pork stroganoff with sour cream for 15-20 minutes until the pork is completely cooked and the sauce thickens.

The dish should be served hot, immediately after preparation. Usually beef stroganoff in snow-white sauce is garnished with potatoes, although it is equally delicious with rice or pasta. Bon appetit!

Pork beef stroganoff - 7 delicious homemade recipes

Prepare the most delicious meat using pork stroganoff recipes. All recipes with a photo of the finished dish, calculation of the number of servings, preparation time and calorie content. Ingredients can be changed! Read more...

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6. Pork beef stroganoff

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PORK BEEF STROGANOV - a hearty and tender meat dish for any day

Remarkable pork stroganoff recipes for a hearty lunch or dinner on the 1000.menu website! There are a huge number of options to suit every taste. Traditional, with cauliflower, with champignons, with adjika, and almost all other easy-to-make and delicious dishes.

The best choice for making beef stroganoff is pork loin or neck. With them, the food will turn out not only soft, but also non-greasy. The sour cream in the recipe can be replaced with cream or unsweetened yogurt. When choosing spices, it is recommended to give preference to nutmeg, Provençal herbs curry or paprika.

The 5 most commonly used ingredients in pork stroganoff recipes:

Traditional beef stroganoff is prepared as follows:
1. Wash the meat and dry it with a cardboard towel.
2. Cut into strips up to one and a half cm wide.
3. Fry over high heat until golden brown.
4. Chop the onion.
5. Place on the meat strips and fry for another 3-5 minutes.
6. Add spices and sour cream, a little water.
7. Simmer on the stove in a frying pan until done.
8. Add salt, a mixture of ground peppers.

5 of the fastest pork stroganoff recipes:

Helpful tips:
• Beef Stroganoff goes well with vegetable side dishes, rice and mashed potatoes.
• To create a more interesting taste of the dish, you can add mushrooms to it, and when stewing, instead of water, use a little snow-white dry wine.
• Before cutting the meat into strips, divide it into pieces and lightly beat it. It is recommended to cut across the grain. This will make it even softer.

How to cook pork stroganoff well

Beef Stroganoff is a French dish and was originally made from beef. The original French title is Boeuf Stroganoff. At the moment, there are a huge number of recipes on how to cook meat Stroganoff style. Preparing this dish is quite simple. Although beef is an unusual meat for making beef stroganoff, pork is no worse in taste. The meat comes out tender and can be mixed with any side dish. Making such a dish takes 30-40 minutes.

How to make traditional pork stroganoff

Ingredients

• pork - 500 grams;
• onion - 1 pc.;
• sour cream 20%;
• oil;
• flour - 2 tbsp;
• salt - one incomplete teaspoon;
• ground pepper - 1 pinch.

Manufacturing

Step 1.
Wash the meat and cut into pieces lengthwise. Almost all housewives beat pieces before cutting them. But this is optional.

Step 2.
After the meat is cut into oblong strips or strips, you need to heat the frying pan by pouring into it the oil that you are used to: regular sunflower oil or with flavor - whichever you like best. While the frying pan is heating up, roll the meat in flour, this will give you a golden crust. It is very important to heat the pan well, otherwise the beef stroganoff will be dry and hard. Fry the pork over high heat without covering it with a lid, so that it is juicy and one hundred percent saturated. A very important point is that there is no need to add salt.

Step 3.
After the meat is covered with a crust, you need to cut the onion into four parts, and each of them into oblong strips. Throw into the frying pan with the meat, fry the onion so that it does not crunch. Stir for 5 minutes and fry until the onion turns golden.

Step 4.
When the onions are ready, you need to pour the sour cream into the frying pan and stir until it warms up. Now you can add salt and spices. You can purchase a special seasoning for beef stroganoff. When the sour cream is mixed and slightly warmed up, you need to pour a glass of water or broth into the frying pan, depending on what you like best. The heat must be reduced to low and the beef stroganoff continued to simmer for another 15-20 minutes.

Step 5.
The meat will be ready when it becomes soft. Then you can remove the pan from the heat. Beef Stroganoff goes very well with pasta or baked potatoes.

The nutritional value of such a dish per 100 grams is:

• Calories - 154 kcal
• Proteins - 10.6 g.
• Fats - 9.9 gr.
• Carbohydrates - 5.9 g.

Pork beef stroganoff in creamy sauce with mushrooms

There are a lot of recipes for making meat Stroganov style. It is made from chicken, beef, pork and other types of meat. In this recipe we will learn how to cook Pork Stroganoff with cream gravy and mushrooms. To make such a dish you will need ingredients :

• pork - 600-800 g;
• onion - 1 onion;
• champignons - 300g;
• spices - pepper or a special mixture for beef stroganoff;
• salt - half a teaspoon;
• vegetable oil;
• cream or cream sauce at least 20%;
• flour

Manufacturing

Step 1.
Before cooking the meat, wash it under water, there may be a layer of fat in the meat, you can cut it out. After you have washed the pork, cut it into small pieces and strips.

Step 2.
Place the frying pan on the fire and heat it well; if you put the meat in a cool frying pan, it will not crust and will be hard. While the pan is heating up, the meat must be dredged in flour and fried over high heat until golden brown. Chop mushrooms and onions. Mushrooms must be cut large, lengthwise. And the onion is a quarter rings. First put the onion in the pan and simmer.

Step 3.
When the onion is ready, add the chopped champignons to the pan and simmer along with the meat and onions until all the liquid has evaporated. Only after this can the dish be salted and spices added. You can use regular ground pepper, or special seasoning for beef stroganoff. When all the water has evaporated, you can pour out the creamy sauce, stir and add a glass of water.

Step 4.
Cover with a lid and simmer until the meat becomes soft and the water has completely evaporated. On average, after adding the sauce, the meat cooks for 15-20 minutes. Pasta and puree are mixed with this method of producing meat.

Nutritional value of 100 g of beef stroganoff with mushrooms:

• Calories: 176.9 Kcal
• Proteins: 11.6 g.
• Fat: 12.2 g.
• Carbohydrates: 5.6 g.

This production of beef stroganoff is very unusual both in taste and combination. Warm gravy will change the additives and any other seasonings.

This recipe is also shown in the video:

Recipe for pork stroganoff with cream and tomato gravy

This recipe will turn out to be sour, due to the tomato paste, which we add to the meat Stroganov style. Below is a detailed description of the recipe.

ingredients will be useful in this recipe :

• pork slice: 500 gr.;
• tomato paste: 60 gr.;
• sunflower oil;
• heavy cream (at least 20%);
• butter;
• Wheat flour;
• greenery;
• spices: pepper or special seasoning for beef stroganoff

Manufacturing

Step 1.
As usual, the meat must be washed. If there are veins or excess fat or skin on the piece, trim them off. The pork needs to be cut into strips, but not into very thick pieces, so that it is perfectly fried and soft. Stripes two centimeters wide will be perfect.

Step 2.
Next you need to put the frying pan on the fire so that it is perfectly warmed up; if you put the meat in a cool frying pan, it will be crustless and dry. Next, leave a small piece of butter (approximately the same as in the picture) to heat in the frying pan and wait until it melts.

Step 3.
While heating is in progress, the strips of meat must be rolled in flour to obtain a golden crust. When the butter melts in the frying pan, pour sunflower oil into it, stir and add the meat. There is no need to cover with a lid. Add salt and spices later. Fry over high heat. While the meat is stewing, cut the onion into half rings, when the water from the meat has evaporated, add the onion, stir well and often with a spatula so that nothing burns. Simmer the meat and onions until the onions appear golden in color. The vegetable should not crunch, make sure it is soft. Now you can add salt and seasoning. When the onions are cooked, add tomato paste and cream; the heat should be at its lowest at this stage of cooking.

Step 4.
Cover the frying pan with a lid and leave for 15 minutes, this is enough for the meat to be one hundred percent cooked. The preparation time for such a dish will take 35-40 minutes.

Nutritional value of beef stroganoff in tomato per 100 g. is:

• Calorie content: 142 Kcal
• Proteins: 13.3g.
• Fats: 26.6g.
• Carbohydrates: 5.2g.

Beef Stroganoff has many variations, and, perhaps, they are all very tasty. The recipe for the dish was created by a French chef, but this dish is no less popular in Russian cuisine. The dish is served, as is typical for Russian cuisine, not separately from the sauce, but together with it, with gravy. Stroganoff-style meat is very popular in Russia, but it is not a common dish in Russian cuisine.

Pork beef stroganoff with gravy – 5 step-by-step recipes with photos

There are a huge number of meat connoisseurs, meat-eating is more widespread than vegetarianism, because dishes like beef stroganoff win the hearts of almost everyone. In the traditional version, the meat snack is prepared from beef, but hard meat is often replaced with soft and juicy pork. This deviation from the traditional version can be called successful; the dish turns out to be no less tasty.

Traditional version of pork stroganoff

Famous recipes for beef stroganoff have been known in Russia since the mid-19th century. In the traditional version, beef is used, and the version made from pork is no less tasty.

Production time: 1 hour 20 minutes.

Number of servings: 4 pcs.

Ingredients

Manufacturing process

As you can see, the unique dish with the catchy name beef stroganoff is very easy to prepare. This meat composition is successfully mixed with almost all side dishes.

Pork Beef Stroganoff “Tender”

This version of making beef stroganoff captivates with its tenderness. To create a dish, ordinary ingredients are used, which take on an extraordinary taste through the use of spices. The process of preparing the dish will take no more than 30 minutes.

Ingredients:

• Pork – 500 g
• Onion - 1 pc.
• Sour cream - 4 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Butter - 1 tbsp. l.
• Flour - 2 tbsp. l.
• Salt - 1 tsp.
• Pepper mixture - 1-2 chips.
• Broth - 150-200 ml.

Manufacturing process:

1. The slices must be washed under running water and dried with cardboard towels. It is necessary to remove the surface snow-white films from the meat. Cut the pork into pieces no more than 2 cm wide. They must be beaten with a hammer on both sides. Please note that the cut is very warm.
2. Cut the chops into strips up to 1 centimeter wide; this particular structure is inherent in the traditional version. To make cutting comfortable, you need to stack 4-5 chops on top of each other.
3. In a deep frying pan, heat vegetable oil to the consistency of butter, roll the meat in flour and place on a hot frying pan.
4. Fry the dish over high heat for about 3 minutes. The pork should be covered with a golden crust, and the juices inside will remain intact. No need to add salt.
5. Remove the peel from the onion and cut it into thin rings. Pour the onion into the frying pan with the meat, reduce the heat and fry the mixture for 5 minutes.
6. The onion should become golden. You also need to add sour cream, salt and spices to the beef stroganoff. Mix the mixture thoroughly so that the sour cream warms up.
7. Next, add warm water or broth to the saucepan, and simmer the meat dish for 20 minutes until fully cooked.

The usual recipe for pork stroganoff in sour cream

The process of making a dish according to this recipe will take no more than 30 minutes of free time. To make the dish tasty, it is better to give preference to young and high-quality meat; only the freshest pork, which has not been defrosted, is suitable for production.

Ingredients:

• Pork – 500 g.
• Flour – 2 tbsp. l.
• Vegetable oil – 1 tbsp. l.
• Butter – 1 tbsp. l.
• Onion – 1 pc.
• Sour cream – 4 tbsp. l.
• Salt, pepper - to taste.
• Water – 200 ml.

Manufacturing process:

1. Pork must be washed under running water and dried using cardboard towels.
2. Cut the meat into pieces about 2 cm wide. Cover any piece with cling film and beat with a hammer on both sides.
3. After beating, cut the meat into strips no more than 1 cm wide.
4. Fry pieces of pork in the consistency of oils; fry the meat over high heat without covering it with a lid until golden brown. It will take no more than 3 minutes.
5. Cut the peeled onion into half rings and add to the pan with the fried meat.
6. The ingredients must be fried together in a frying pan for 20 minutes, and then salt, ground black pepper and sour cream must be added to the frying pan.
7. Pour hot water into the saucepan and mix thoroughly.
8. Simmer for about 25 minutes.
9. A pork dish with sour cream can be served. Meat prepared according to this recipe comes out incredibly tasty. The dish mixes harmoniously with any side dish.

Regular pork stroganoff at home

• Pork – 400 g.
• Onions – 100 g.
• Wheat flour - 1 table. l.
• Fat sour cream – 2-3 tables. l.
• Unsullied water – 200 g.
• Vegetable oil - for frying.
• Salt and pepper - to taste.

Manufacturing process:

1. Wash the pork well under cool water, cut into thin and long strips.
2. Pour in the vegetable oil and heat it up.
3. Fry the meat on both sides for 2-3 minutes until golden brown on high heat.
4. Afterwards you need to cook the onions. It also needs to be cut into small strips. Place the onion in a saucepan with the meat and fry the ingredients until the vegetable is transparent.
5. After this, you need to reduce the heat and add flour. All ingredients must be mixed well, so that the flour should perfectly thicken the gravy.
6. After this, you can add salt and spices to taste.
7. Add sour cream and reduce heat to low.
8. Pour warm water into the cauldron and carefully stir the ingredients.

Beef stroganoff in sour cream sauce must be simmered for at least 20 minutes. If the meat is old, it is better to cook it for 40 minutes. The finished dish should only be served hot, so at the time of serving, the side dish, combined with the gravy, must be ready.

The usual recipe for beef stroganoff in sour cream with onions and mushrooms

Due to the addition of mushrooms, the recipe receives an increased nutritional value. The dish changes its own taste, it comes out unusual, which cannot be expressed as a defect. Lovers of beef stroganoff need to try and definitely prepare the dish according to these tips.

Ingredients:

• Pork – 500 gr.
• Champignons – 500 gr.
• Onion – 2 pcs.
• Sour cream – 3 tbsp.
• Tomato paste – 2 tbsp.
• Vegetable oil – 50 ml.
• Salt - to taste.
• Spices - to taste.

Manufacturing process:

1. To make beef stroganoff, you need to properly cook the meat. It must be washed under running water and cut into thin strips.
2. Mushrooms are washed under water and cut into thin slices.
3. The onion is peeled and cut into strips.
4. Place the meat in a frying pan with heated vegetable oil and fry until golden brown.
5. Champignons are added to the meat along with onion tenderloin.
6. The dish is stewed under a closed lid, when the water has evaporated, add it, mix the mass, add tomato paste and sour cream, spices and salt, depending on the taste.
7. The beef stroganoff is re-filled with water and simmered for another 20 minutes.

The meat snack can be considered ready when the meat becomes tender and soft.