500gramspork shouldercut into strips about three inches long and half an inch thick (see tip on cutting meat cross the grain)
2plump and juicy tomatoeschopped
1cupsliced mushrooms(I used canned straw mushrooms)
1cupbone 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.
Pork stroganoff printed from https://casaveneracion.com/pork-stroganoff/ for personal use only. Not for republication nor distribution.