Pork beef stroganoff is a universal dish for everyday life and holidays. Pork beef stroganoff

Pork beef stroganoff is a dish popular all over the world due to its ease of preparation, availability and extraordinary taste. In all cuisines of the world, beef stroganoff belongs to Russian cuisine, although in fact it was born in Odessa, and it was invented by a cook, most likely a Frenchman, who cooked for Count A.G. Stroganov.

The classic recipe included beef or veal, onions and sour cream (cream). The spices used were pepper and Bay leaf. Later, chefs tried to make beef stroganoff from other types of meat. Beef began to be successfully replaced with pork or poultry and added to dishes additional ingredients– tomatoes, mushrooms, pickles, various seasonings and aromatic herbs. As a result, Stroganoff-style meat turns out unexpectedly different every time, but always tasty.

Preparing the dish takes no more than 45 minutes. Cooking meat in small quantity fat, it is stewed rather than fried, so it turns out to be low-calorie, suitable for children and dietary table. On weekdays, you can quickly and deliciously feed your family with beef stroganoff, serving the meat with creamy gravy And pasta, with porridge, mashed potatoes or boiled vegetables. For festive table It is better not to use a side dish. The only exception is mashed potatoes whipped into a fluffy mass.

Our recipes will tell you how to cook excellent meat Stroganoff style, reveal small chef's secrets and subtleties.

Photo No. 1. Classic recipe for pork stroganoff with cream

The classic recipe consists of minimum quantity ingredients, which does not at all affect the taste of the finished dish. The meat turns out juicy, tender, creamy gravy with a subtle aroma of fresh ground pepper. Preparing beef stroganoff takes no more than 25-30 minutes, so the dish is ideal for weekdays when it is important to quickly prepare lunch or dinner.

Recipe ingredients:

pork (fillet, loin or cutlet) 250 g.
onion 1 PC.
cream 300 g.
flour 1 tbsp. spoon
vegetable oil 2 tbsp. spoons
butter 1 teaspoon
salt, pepper to taste
bay leaf 1-2 pcs.

Cooking method:

Cut the meat into thin strips and the onion into half rings. Heat a frying pan over high heat, add vegetable oil and butter.
Place onions in hot oil and fry them, stirring, until the onions release their juice. Dredge the meat in flour. Place meat on top of onions. Fry for 12-15 minutes, being careful not to disturb. The pork should not brown, but just set and acquire a varnish. It is better if the pieces do not come into contact with the bottom of the pan, but fry on an onion bed.
Transfer the meat to a saucepan, add cream, stir. Simmer over low heat for 10-15 minutes. Five minutes before the end of cooking, add salt and fresh ground pepper.
Remove the saucepan from the heat. Add the bay leaf, cover with a lid and let the dish sit for 5-10 minutes.

Feeding method: Serve beef stroganoff with baked potatoes, cooled and fried in melted butter, and barrel pickles.

Photo No. 2. Pork beef stroganoff with fresh mushrooms and creamy gravy

Added to classic recipe beef stroganoff champignons make the dish flavorful, less calorie and economical, since mushrooms are cheaper than meat. Mushrooms go perfectly with cream, both on their own and in combination with pork. Meat according to this recipe can be served with any side dish - porridge, pasta, etc. independent dish with a soft white loaf.

Recipe ingredients:

pork tenderloin 150 g.
onion 1 head
champignons 5 pcs.
parsley 1-2 sprigs
cream (fat content 33%) 150 g.
chicken bouillon 150 ml.
vegetable oil 3 tbsp. spoons
salt, pepper to taste

Cooking method:

Cut into strips pork tenderloin, as in the photo, onions and mushrooms.
Place the frying pan on high heat. Pour in vegetable oil and heat it well. Add pork and fry on both sides. The meat should become shiny. This will take about 10 minutes.
Add onions and mushrooms. Stirring, fry for 5-7 minutes.
Pour in the broth, reduce the broth by half. Add cream, salt, pepper and finely chopped parsley. Simmer over low heat for 10-12 minutes.

Feeding method: Serve the meat with fluffy mashed potatoes made with cream. Place the puree in a deep plate, make a depression in the center of the slide, inside which place the meat and creamy sauce.

Photo No. 3. Recipe for pork stroganoff in a slow cooker with sour cream

Pork goes well with tomatoes, which, combined with sour cream sauce, give it a pleasant sour taste. Meat in tomato sauce turns out soft, so to prepare the dish you can safely use not only tenderloin, but any available pulp. Pork in sour cream sauce with tomatoes it just melts in your mouth.

Recipe ingredients:

pork 300 g.
onions 2 pcs.
sour cream 150 g.
mayonnaise 100 g.
vegetable oil 2-3 tbsp. spoons
flour 1 tbsp. spoon
tomatoes 2-3 tbsp. spoons (or 1 tbsp tomato paste)
salt, pepper to taste

Method for preparing pork stroganoff in a slow cooker:

Cut the meat into narrow strips. Roll the pieces in flour. Turn on the multicooker in the “Frying” mode. Pour in vegetable oil.
Peel the onion and cut into half rings. As soon as the multicooker signals that it has heated up, place the onion in the bottom of the bowl. It should completely cover the bottom. Place the breaded pork pieces on top of the onions in a single layer. Fry for 5 minutes.
Pour boiling water over the tomatoes. Remove the skin and grate the pulp. Can be used canned tomatoes V own juice or tomato paste.
Stir the meat and fry for another 5 minutes. The pork should not be covered with a golden brown crust, but only become shiny. Turn off the "Frying" mode. Add a pinch of salt, pepper, sour cream, mayonnaise and tomatoes. Stir.
Set the “Stewing” mode, temperature – 100 °C, cooking time – 1 hour.

Pork beef stroganoff will taste better if you use little secrets and subtleties experienced chefs. They will help you avoid spoiling the dish. Knowing how to cook pork stroganoff correctly will prevent your meat from being tough and the sauce from being runny or too thick.
if you are preparing beef stroganoff not from prime meat, before cutting, place the piece in a plastic bag and beat it well, ready dish it will be softer and softer

beautiful, even strips will be obtained if you cut not completely defrosted meat or place fresh meat for 10-15 minutes before slicing freezer

experienced chefs When preparing the sauce, do not add flour to it, since the one used to bread the meat before frying is sufficient.

to get a thin sauce, use cream or a combination of sour cream and cream

It will help to thin out a very thick sauce meat broth, add it 5 minutes before the end of cooking

Pork beef stroganoff with sour cream sauce

There is nothing complicated about how to cook Beef Stroganoff from beef, but the advantages of the recipe with pork are obvious: the meat turns out soft and tender in just a few minutes and the entire cooking process takes about half an hour. The ingredients for the pork recipe are similar to those used in the classic one, with the exception of the type of meat itself. The cooking technology is also similar.

What is required to make pork stroganoff?

0.5 kg pork tenderloin; - 30 g vegetable oil; - 2 onions; - 2 tablespoons flour; - 100 g sour cream; - salt, black pepper to taste.

IN traditional recipe regular ground black pepper is used as spices, but if you want more variety, you can add a little red pepper and cumin to the meat

Pork beef stroganoff recipe

If you plan to use frozen meat, first bring it to room temperature. Rinse the cooled meat immediately and cut the tenderloin across the grain into pieces no more than one and a half centimeters thick. Meat that is too thick will take a long time to cook. Beat each piece on both sides and cut into strips 1–1.5 cm wide. Peel the onion and cut it into half rings. Fry the onion and meat in hot oil until golden crust. At this stage, do not salt the meat, otherwise it will give up its juices without retaining them inside. After this, reduce the heat, sprinkle the meat evenly with flour, add sour cream, salt, pepper, stir and simmer the pork stroganoff for low heat until ready.

Since pork is quite soft in itself, a quarter of an hour is enough to stew it in a pre-fried form.

How to diversify the recipe: beef stroganoff with mushrooms

If tender pork meat is pure form I've already gotten tired of it, and the thought of making beef stroganoff from chicken seems like an outrage against the blessed memory of the author of the original recipe, it's time to add new ingredients to the pork. These will include mushrooms, mustard and garlic, thanks to which the taste of the dish will be completely transformed. The proportions of the products themselves remain the same, but the following are added to them: - 200 g of champignons; - 10 g of mustard; - 1 clove of garlic.

Wash the mushrooms and cut them into a frying pan at the stage of frying the onions, and before adding it to the meat, mix the sour cream with mustard and grated garlic. Otherwise, the technology of the recipe is similar to that described above, as well as its preparation time, since frying mushrooms takes barely a few minutes more than cooking onions.

Translated from French, “boeuf” literally means “beef”, and “beef Stroganoff” means “beef Stroganoff style”. Initially, the dish was prepared exclusively from beef pulp, cut into cubes and stewed in sour cream sauce. But with time authentic recipe beef stroganoff 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.

Today I will make pork stroganoff - the recipe includes making sour cream sauce. I will cut the tenderloin into cubes, fry it and simmer with onions and sour cream. You will get very tender and tasty Stroganoff-style meat in thick sauce, which goes well with any side dish from potatoes to pasta.

Total cooking time: 35 minutes
Cooking time: 30 minutes
Yield: 6 servings

Ingredients

pork tenderloin – 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 ground peppers- 1-2 chips.
ground nutmeg- 1 chip.
hot water or broth - 150-200 ml

How to cook pork stroganoff

I rinse the pork tenderloin and dry it with paper towels. I clean off surface white films.

I cut it into pieces about 2 cm thick. I lightly beat each medallion with a hammer on both sides - the tenderloin is very tender, so it’s important not to overdo it, beat it lightly, just to level the pieces to the same thickness.

Then the pork needs to be chopped into strips 0.5-1 cm thick - this is the type of cutting that is typical for classic beef stroganoff. To make slicing easier, I stack 3-4 chops on top of each other and then cut them at the same time with a wide-bladed knife. The results are long and thin strips.

Heat a mixture of vegetable and butter. I bread the meat in flour and place it on a hot frying pan. By rolling the pieces of meat in flour, they will form a crust faster, and the sour cream sauce will be thick and silky. Fry at maximum heat, without a lid, for 2-3 minutes, so that the pork is covered with a crust and sealed inside as quickly as possible. meat juices. Please note that there is no need to add salt.

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

I add sour cream, salt and spices. Stir until the sour cream warms up a little.

Then I pour a glass 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 full readiness pork and thicken the sauce.

The dish should be served hot, immediately after cooking. Traditionally, beef stroganoff in white sauce is garnished with potatoes, although it is no less tasty with rice or pasta. Bon appetit!

1. Rinse the meat and dry it a little. Cut into pieces 1.5 cm thick. Beat the pieces well. In this case, the meat will cook faster and be softer.

2. Cut each piece of meat into long pieces. Add salt and pepper to taste. Set the meat aside for two hours to marinate.

3. At this time we will prepare for our meat delicious sauce. Melt 1 tablespoon butter in a frying pan. Add flour to it and fry well until the flour darkens. Pour two glasses of broth into the flour and mix well so that there are no lumps. When the broth boils, add mustard, sour cream and tomato paste. You can put a few peas allspice. Melt the remaining butter in another frying pan and fry the marinated meat until browned. Finely chop the onion and add to the meat. Place the meat and onions in ready sauce, mix. Reduce heat and simmer for about 30 minutes. Mashed potatoes go very well with this meat.

Beef Stroganoff is a world-famous dish that can be found on restaurant menus in almost any country. It appeared thanks to French chefs and is one of the most popular dishes. But despite this, it is very popular in our country. This dish is perfect for everyday family dinner, and for festive feast. Cooking with sour cream is not at all difficult, it is only important to follow important recommendations.

How to cook delicious beef stroganoff

The most important thing is to take into account all the subtleties of cooking so that juicy and tender meat melts in your mouth. Subtleties and secrets of cooking:

Initially, only beef pulp (the kidney part or the edge of the tenderloin) was used for the dish. However, over time, the dish began to be prepared from pork, liver, or with the addition of mushrooms.
Some recipes suggest beating the meat, but not too much, and only if you choose a hard piece. In the case of the tenderloin (the softest muscle in the cow’s body), such manipulations should not be carried out.
Before frying, heat the pan with oil well so that the meat does not release juice and the surface looks shiny.
The meat is fried over high heat for no more than 5 minutes to maintain juiciness. Therefore, there should be a little of it in the pan, otherwise the pieces will give off juice and will stew.
After frying, the meat is simmered in the sauce for 15-60 minutes, depending on the quality and type of meat.
For the sauce, sour cream is most often used, sometimes added, satsibeli or soy sauce, but there should always be more of the first. There are also more complex recipes, for example, using broth, milk, mustard.

We will cook today classic version famous dish, but I want to note that it has an excellent taste when adding champignons, which give a subtle mushroom aroma. Lovers spicy taste add pickled cucumbers and season the dish with mustard. Other housewives use it as a gravy for meat instead of sour cream or cream. tomato sauce. This does not in any way detract from the excellent taste and quality of the prepared beef stroganoff. Let the dish you prepare today become tasty base for your experiments.

Pork beef stroganoff with sour cream, recipe with photos step by step

Pork tenderloin – 800 g
Onions – 300 g
Garlic – 2 cloves
Sour cream – 300 ml
Bay leaf – 2 pieces
Allspice peas – 3 pieces
Salt - to taste
Vegetable oil - for frying
Black pepper - to taste

Preparation

1. Wash the meat, cut off the film with veins and dry it well with a paper napkin. Cut into pieces, like chops, about 2 cm thick. Then cut across the fibers into strips no more than 5 cm long.

Tip: At this stage, you can sprinkle the pork with flour to make the sauce thicker. To do this, place the dry slices in a bag, add flour there and mix well with massaging movements. Afterwards, place the pieces in a sieve and shake several times to get rid of any remaining flour. If you prefer a more liquid and pourable gravy, then do not do this.

2. Peel the onion with garlic and cut it: garlic into strips, onion into half rings.

3. Heavy-bottomed frying pan with vegetable oil warm it up well and place it not very tightly meat pieces. It is advisable to leave a small distance of about 1 cm between them. Take a minute pause and start turning them over reverse side. It is important that the meat is well sealed on all sides and does not release juice.

4. Once the pork is coated golden brown crust, immediately add the onion and garlic.

5. Reduce the heat temperature slightly, add more oil if necessary and continue frying the food for about 3-4 minutes until the onion is transparent.

6. Add sour cream to the pan, add bay leaf, peppercorns, salt and ground pepper.

7. Mix the ingredients well and simmer over low heat for another half hour.

8. Serve beef stroganoff exclusively hot, freshly prepared, sprinkled with chopped parsley if desired. Any side dishes will suit it. But original recipe includes beef stroganoff with and fresh tomato, and in the Russian version the dish goes well with potato pancakes. Although in these days it is enjoyed with rice, spaghetti, vegetable salads etc.

Bon appetit!

Pork beef stroganoff with sour cream turns out incredibly tasty, with tender pieces juicy meat in a pleasant sour cream sauce. This simple, quick-to-prepare dish is an excellent, time-tested recipe for a tasty and satisfying meal. homemade lunch for the whole family. Simple, tasty and inexpensive!

Friends, I’m waiting for your comments on the article, did you like the recipe? classic dish French cuisine? Do you cook beef stroganoff at home and what type of meat do you prefer to make it from and what sauces do you season it with?

Each housewife prepares the dish according to her favorite recipe; I suggest watching a video of how a restaurant chef prepares beef stroganoff.

Friends, if you liked the recipe, write your reviews in the comments. It is very important for me to know your opinion, this will make the site more interesting and useful. Click on the social buttons to say thank you to the blog.
Join the group