Pork Beef Stroganoff Ingredients
- Pork 500 grams
- Onion 1 piece
- Carrot 1 piece
- Wheat flour 3 tablespoons
- Drinking water 1.5 cups
- Tomato sauce 2 tablespoons
- Table salt to taste
- Vegetable oil 20 grams
- Main Ingredients
- Serving 6 servings
- World Cuisine
Inventory:Sharp knife, Bowl, Cutting board, Grater, Cast iron cauldron, Wooden spatula, Frying pan, Cooker, Serving dish
Cooking beef stroganoff from pork:
Step 1: Prepare the meat.Take a piece of pork, rinse thoroughly under cold running water, then cut it into medium-sized strips. Heat the pan with vegetable oil and toss the pork slices into it, lightly fry on all sides, turning them over with a wooden spatula. Then shift the pieces of meat into a cast iron, put it on medium heat and fill it with cold drinking water. While the meat is being cooked, proceed to the next step.
Step 2: Prepare the roast for gravy.
Step 3: Cook the dish.Take a clean frying pan, put it on medium heat and lightly heat, then pour in the flour. Oil does not need to be added! Fry it, regularly stirring, with a wooden spatula, bring to the formation of a light brown color. Now pour it into a separate bowl. From the cast iron, take a little gravy and cool it. Then add flour to it and mix thoroughly until a homogeneous consistency is obtained. It should end up with gruel, which also needs to be poured into the cast iron. At the same time, fire should be minimal. Now constantly stir the gravy until it turns into a thick mass.
Step 4: Serve the pork beef stroganoff.The dish is best served hot. Having laid it out on portioned plates, as a decoration of a dish, you can use finely chopped parsley or other greens. Beef stroganoff from pork can be served to the table, either as a separate independent dish, or in combination with any side dish. Good appetite!
- - To this dish boiled pasta, mashed potatoes or rice are perfectly suitable as a side dish.
- - As a decoration, if desired, you can use a sweet paprika in the form of a powder.
- - You can replace the flour with fresh sour cream, just add it after the vegetables to the cast iron and stew a little. The dish will work out - you will lick your fingers!