Pork beef stroganoff with gravy

Pork beef stroganoff - tempting aroma and stunning taste

Products :

Pork loin 500 gr;
Sour cream 100 gr;
Onions 2 pcs;
Vegetable oil 2 tbsp;
Salt and pepper to taste.

How to cook:

Cut the meat as for chops - into pieces about 1.5 centimeters thick.

And, since we’re talking about chops, let’s beat the pork on both sides! :) This way we will soften the fibers of the loin, making it more tender. Not only will it be easier to chew, but it will also be easier to digest! However, you don’t need to hit it too hard, don’t turn the meat into mush. ; )

Cut the pork into small strips – 1-1.5 centimeters wide, preferably across the grain. Everyone cuts the meat differently: some cut it into larger pieces, others make them thin and long, almost turning them into noodles. There are also those who choose the shape of the cubes. In general, it’s up to you to decide how to do it.

Place the chopped loin in a heated frying pan with oil. Let's fry over medium heat and don't forget to stir from time to time.

What can we do while the pork stroganoff is cooking? Well, we’ll definitely have time to chop the onions! First - in half rings, and then - in half again to make quarter rings.

According to the cooking recipe, the meat in the frying pan must first release juice. Then, when this juice has evaporated and the pork begins to brown, it’s time to add the onions.

The onion should become translucent and golden in color. The smell will be very tasty - onion and meat! :) At this time we need to salt our dish and add spices. In addition to black pepper, allspice, cloves, ground coriander and bay leaf are good options. Try different options - new flavors will delight you!

Do you know what you need to deal with now? With sour cream! But why deal with her? :) Just add it to the meat and onions, mix and leave everything to simmer for 10-15 minutes.

Be careful! It is best to simmer over low heat so that the sour cream does not curdle and separate into protein and whey! Although high-quality homemade sour cream usually behaves well, unlike store-bought sour cream :)

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Well, now it’s time to wish you a bon appetit - after all, we’ve already got everything ready! Once you have beef stroganoff for lunch, it’s soon gone!

Pork beef stroganoff in creamy sauce with mushrooms

There are a lot of recipes for cooking 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 prepare this dish you will need the following ingredients :

pork - 600-800 grams;
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

Products are designed for 4 servings.

Preparation

Step 1. Before cooking the meat, rinse 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 cold frying pan, it will not crust and will be tough. While the pan is heating up, roll the meat in flour and fry over high heat until golden brown. Chop mushrooms and onions. Mushrooms need to be cut large, lengthwise. And the onion is a quarter rings. First put the onion in the pan and simmer.

Step 3. When the onions are 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 is soft and the water has completely evaporated. On average, after adding the sauce, the meat cooks for 15-20 minutes. Pasta and puree are combined with this method of cooking meat.

Nutritional value of 100 grams of beef stroganoff with mushrooms:

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

This preparation of beef stroganoff is very original both in taste and combination. A gentle gravy will replace additives and any other seasonings.

This recipe is also shown in the video:

How to cook beef stroganoff with pork and mushrooms

We will prepare a very tasty dish with tender pork and aromatic champignons right now. It's not at all difficult to do this. Once you cook it, you will want to do it again and again.

Ingredients:

Salt and pepper to taste;
A kilogram of pork fillet;
One cube of mushroom broth;
300-400 grams of onions;
A couple of tablespoons without a heap of starch;
A glass of sour cream or heavy cream;
400 grams of fresh champignons.

Preparation:

1. Cut the meat into medium-thin steaks. Beat each one, then cut into neat medium-sized pieces.

If you use a frozen piece of meat, then it must be completely defrosted under natural conditions, that is, at room temperature. After which, the piece must be dried with paper towels to remove excess melt liquid.

2.Cut the onion into half rings. First cut the mushrooms in half and then into slices.

3. First fry the onion in vegetable oil until golden brown. Then add mushrooms, salt and mix. Cover with a lid and simmer for 10 minutes while the meat is fried.

4.Fry the meat in another frying pan. If the pork is fatty, then you don’t need to add additional oil.

5.When it releases juice and becomes pale in color, without blood, transfer it directly with the broth to the onions and mushrooms.

6.Add salt and pepper to taste and mix thoroughly. When you add salt, do not forget that you have already added it to the mushroom mass.

7.Simmer on low power, covered, for about 20 minutes. And after 10 minutes, add sour cream and crumble the bouillon cube.

8.Pour the starch into a glass of warm water, mix and pour into the meat another 5 minutes after adding sour cream. Mix thoroughly until the mass becomes homogeneous. Increase power and let it boil. After which, immediately reduce again and simmer for the remaining 5 minutes.

9.When the mass thickens well, you can turn off the heat and serve the dish!

How to cook Beef Stroganoff with cream

1. The recipe for beef stroganoff with cream starts with onions. It must be peeled and cut into half rings. Pour vegetable oil into a frying pan with high sides and heat it well. Add onion to oil and fry until golden brown.

2. In the meantime, you can take care of the mushrooms. They should be washed well and cut into thin slices. When the onion is fried, add the mushrooms to the frying pan and fry over medium heat.

3. All liquid should evaporate from the mushrooms, and they themselves should fry until light brown.

4. While the mushrooms are frying, it’s time to start eating the meat. Wash the beef, dry it and cut into thin strips.

5. Now is the time to add the meat to the frying pan with the mushrooms.

6. Stirring occasionally, fry the meat on both sides until golden brown.

7. Meanwhile, prepare the flour. When the meat is well fried, gradually add flour and mix thoroughly.

8. Wash the bay leaf and carefully place it in the pan.

9. Then pour cream into the pan and stir the contents.

10. Salt to taste.

11. Pepper and add your favorite spices if desired. Cover with a lid and simmer until the meat is tender. It is best to let the beef stroganoff with cream at home sit under the lid for another 10-15 minutes after cooking. You can serve with any side dish, sprinkled with fresh herbs if desired.

How to cook pork stroganoff with milk

Ingredients:

Pork - 400 gr.
Onion - 1 pc.
Milk - 200 ml.
Sour cream - 100 ml.
Butter - 50 gr.
Flour - 2.5 tbsp. spoons.
Tomato paste - 3 teaspoons.
Salt - 1 teaspoon.
Vegetable oil.

Cooking method:

1. Melt 25 grams in a saucepan. butter. Add flour to it and mix thoroughly until smooth. Pour in milk, add sour cream and cook, stirring constantly.

2. Add salt and tomato paste. Finely chop the onion, place it in a frying pan and fry.

3. Transfer the onions to a bowl with the sauce. We cut the pork into layers, beat it and cut it into thin strips. Melt the butter in a frying pan and pour in 1 teaspoon of vegetable oil. Place the meat and fry until golden brown. Pour in the sauce and simmer for 2-3 minutes.

The classics tell us to serve this dish with mashed potatoes. Bon appetit.

Recipe for pork stroganoff with cream and tomato gravy

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

You will need these ingredients:

pork tenderloin: 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

From this quantity of products you will get 4 servings of Stroganov meat.

Preparation

Step 1. As usual, the meat needs to be washed. If the piece has veins or excess fat or skin, trim them off. The pork must be cut into strips, but not into very thick pieces, so that it is well-fried and soft. Strips two centimeters thick will be ideal.

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

Step 3. While heating is in progress, roll the meat strips in flour to get 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 regularly with a spatula so that nothing burns. Simmer the meat and onions until the onions have a golden color. The vegetable should not crunch, make sure it is soft. Now you can add salt and seasoning. When the onions are cooked, add the tomato paste and cream; the heat should be minimal 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 completely cooked. The preparation time for this dish will take 35-40 minutes.

Beef Stroganoff: learning to cook gourmet dishes

Have you ever tried pork stroganoff? Any housewife, without exception, will like this recipe with cream. Tender meat fillet, stewed with fresh cream and a blend of herbs and spices, will not leave any gourmet indifferent. Want to try? Then try this recipe. You'll see - it's very simple, quick, incredibly tasty and appetizing.

Compound:

0.6 kg pork fillet;
250 ml meat broth;
0.5 l cream;
3 onions;
a mixture of peppers, salt and spices - to taste;
parsley and dill.

Preparation:

Defrost the pork fillet, trim the veins, wash and dry.
We cut it into equal pieces no more than 10 mm thick.
We will not beat the meat, so we immediately chop it into strips.
Pour refined vegetable oil into the frying pan, heat it and add the pork fillet.
Fry over high heat, but make sure that the meat does not burn.
While the pork fillet is roasting, we prepare the onions.
We peel it and cut it into rings.
Place the onion in the pan with the pork and continue frying until the vegetable acquires a golden hue.
At this stage, add a little refined vegetable oil to the pan.
In a separate bowl, mix the broth with cream.
Add your favorite seasonings, pepper mixture and spices to taste.
Stir the sauce until a mass of homogeneous consistency is formed.
Pour creamy sauce over the beef stroganoff and simmer in a sealed container for about 20-25 minutes.
Read also: Maria Mironova - about big money and a “pregnant” rider on the set of the series “A Step from Heaven”
Then remove the dish from the heat and leave in a sealed container for another 15 minutes.
Before serving, decorate the beef stroganoff with chopped parsley and dill. Don't forget to add your favorite side dish.

Pork beef stroganoff with gravy in the oven

Ingredients:

Pork meat - 700 gr.;
Onion - 3 pcs.;
Salt - 1/2 teaspoon;
Black pepper - to taste;
Sour cream - 250 gr.;
French mustard - 1 teaspoon;
Flour - 1 teaspoon.

Cooking method:

1. Cut the meat into pieces, like for goulash. Peel the onion and chop it into half rings. Take a mold and grease it with vegetable oil, put meat, onions in it and compact it.

2. Add salt and black pepper to taste, mix well and cover with a lid. Place in an oven preheated to 180 degrees for 60-70 minutes.

2. Add mustard and flour to the sour cream and mix everything well. Sour cream can be replaced with cream.

3. After 2 hours, take out the meat.

3. Pour the sauce into the mold, stir thoroughly, cover with a lid and put back in the oven for 20 minutes.

The most delicate gravy is ready. Serve it with any side dish. Bon appetit.

Pork beef stroganoff

Ingredients:

lean pork – 500 g;
onion – 1 large head;
sour cream 15-20% fat – 5 tbsp. l;
flour – 1 tbsp. l;
water – 2/3 cup;
vegetable oil – 3 tbsp. l;
salt - to taste;
freshly ground black pepper – 0.5 tsp.

Step-by-step preparation:

Rinse the piece of pork, dry it and cut it into slices about 2 cm thick. Then beat each piece lightly with a hammer.

Cut into thin long strips approximately 1.5-2 cm wide.

Peel the onions and rinse with cold water. Cut into small cubes or quarters of rings.

Pour oil into a large frying pan and heat until almost smoking. Place the pork in one layer. Fry for two to three minutes over medium heat, without turning, until a golden brown crust appears on the bottom.

Turning over, fry the meat pieces on the other side until browned.

Add onion to the meat, reduce heat to low. Fry the onion until soft, stirring with the pork.

When the onion pieces become transparent and begin to brown at the edges, sprinkle the pork and onions with ground black pepper. You can use other spices: basil, thyme, a mixture of Provençal herbs.

At the same time as frying the meat, prepare the sour cream filling for beef stroganoff.

Transfer the sour cream to a bowl, add flour and mix thoroughly, rubbing out any lumps. Then dilute with water.

Pour the sour cream filling over the meat. Leave the fire quiet. Stirring, simmer the pork for about 20 minutes until fully cooked.

As soon as the meat becomes soft and the gravy thickens a little, the pork stroganoff is ready.

Any side dish will suit this delicious dish: fluffy rice, buckwheat, pasta, but traditionally beef stroganoff is served with a side dish of mashed potatoes. You can supplement it with pickles, marinades or fresh vegetables.

Pork Stroganoff with mushrooms

Adding 250-300 g of mushrooms to the main recipe will help diversify the taste of the dish, but at the same time not deviate too much from the classic preparation. They can be absolutely anything: forest mushrooms, oyster mushrooms or champignons.
Before using, wild mushrooms must be boiled twice, that is, boil for 15-20 minutes, drain the water, add new water and cook until tender. Cut the meat into plates, lightly beat and cut into long pieces along the grain.
Over high heat and in a well-heated mixture of vegetable and butter, fry the meat until lightly golden brown. Reduce heat to medium and add onion, cut into half rings.
When the onion becomes transparent, add randomly, but not finely, chopped mushrooms. Fry for 15 minutes. Add pepper, salt and sour cream to taste. If desired, you can mix sour cream with a small amount of mustard and add chopped garlic.
Simmer for another 15 minutes over low heat with the lid closed. Serve hot with any side dish.

Lithuanian style pork stroganoff with pickles

The Baltic version of the beef strogonov recipe is even more original - in Lithuania they came up with the idea of enriching the taste of meat that melts in your mouth with spicy pickles. Despite the changes made to the recipe, preparing the dish became no more difficult.

What products will you need:

Lean pork pulp – 500 g;
Sour cream or cream – 300 ml;
Salted or pickled cucumbers – 100-150 g;
Onions – 1 piece;
Unscented vegetable oil – 2 tbsp. spoons;
Flour – 1.5 tbsp. spoons;
Mustard – 1 tbsp. spoon;
Tomato paste – 1 teaspoon;
Salt and pepper to taste.

How to cook pork stroganoff in Lithuanian style

Prepare all products. The dish will be more tender if the ingredients are at room temperature before heat treatment.

Peel, wash and cut the onion into half rings.

Heat 1 tbsp in a frying pan. spoon of sunflower oil and pour onions there. Fry over medium heat until it acquires a characteristic golden hue.

Cucumbers should be cut into thin strips and excess liquid should be drained.

Place the strips on the fried onion and, after mixing well, simmer for about 7 minutes.

Cut the meat into strips or small pieces, so they will have time to soften well in the allotted time.

Sprinkle flour over the sliced pork and toss until it is evenly distributed throughout the pieces.

In a separate frying pan, heat the remaining vegetable oil over high heat and add the meat there. Stirring constantly, fry the slices for 8-10 minutes until an appetizing crust appears on all sides.

Add pork, tomato paste, mustard, cream or sour cream, salt and pepper to the fried vegetables. Mix everything and simmer the beef stroganoff covered over low heat for about 20-25 minutes.

The best side dish for Lithuanian beef stroganoff with cucumbers is French fries, but this is a matter of taste. The gravy turns out so piquant that you can do without additional salads or fresh vegetables, but they will also be useful.

Sources

https://negoloday.ru/bifstroganyi-iz-svininyi/
https://kulinarnayakarusel.ru/befstroganov-iz-svininy.html
https://moy-povar.ru/befstroganov-iz-svininy-s-podlivkoj-6-receptov-prigotovleniya.html
https://vkusneedoma.ru/befstroganov-iz-svininy/
https://vkussovet.net/1683-befstroganov-iz-svininy.html
https://vsezdorovo.com/2018/03/kak-prigotovit-befstroganov-iz-svininy/

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