If beef is too expensive, or if good quality beef is hard to find, or if you just prefer pork over beef, you can transform a traditional beef dish into a pork delight. Beef stroganoff is cooked with or without onions, with or without mushrooms, and with or without tomato paste. I cooked my pork stroganoff with onions and mushrooms. Chopped tomatoes were substituted for tomato paste because I don’t use tomato paste anymore.
Pardon the messy dining table. We’re still not done with the Christmas decorating and a lot of the stuff that still needs to be put up are on the dining table. We expect to clear the table completely before the weekend.
- 500 grams pork shoulder cut into strips about three inches long and half an inch thick (see tip on cutting meat cross the grain)
- 4 tablespoons flour
- 1/4 cup butter
- 1 large onion chopped
- 2 plump and juicy tomatoes chopped
- 1 cup sour cream
- 1 cup sliced mushrooms (I used canned straw mushrooms)
- 1 cup bone broth (if using canned mushrooms, you may use the liquid from the can)
Place the pork in a bowl. Season with salt and pepper. Add the flour and toss.
Heat the butter. Add the pork, stirring to separate them. Cook over high heat until the edges start to brown. Add the chopped onion and tomatoes. Continue cooking over high heat until the onion bits start to brown and the tomato pieces start to liquefy.
Pour in the broth or mushroom water. Cook over medium heat, uncovered, until the mixture is almost dry, about 10 minutes. The pork should be cooked through and tender at this point.
Add the mushrooms and pour in the sour cream. Stir. As soon as the sour cream starts to bubble, turn off the heat. Add more salt and pepper, if needed.
Top with fresh greens (I like cilantro but flat-leaf parsley will be just as good). Serve the pork stroganoff with pasta, rice or buttered toast.
If using fresh mushrooms, brown the mushrooms in butter first before adding the pork to the pan. Remove with a slotted spoon, set aside, then proceed as above.