Pork Beef Stroganoff with Cream
The most delicious, satisfying dinner around — you're going to love it! Pork beef stroganoff with cream is a well-loved classic made from thinly sliced pieces of meat blanketed in a silky, velvety sauce. You'll find it everywhere, from humble diners to high-end restaurants.
Cooking method
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Step 1:
How do you make pork stroganoff with cream? Start by gathering all the ingredients listed in the recipe. If your pork is frozen, take it out ahead of time and let it come up to room temperature.
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Step 2:
Rinse the pork and pat it dry with paper towels. Cut the meat into thin strips of roughly the same size. Peel the onions and rinse them.
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Step 3:
Place the onions in a blender and process until finely chopped.
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Step 4:
Melt the butter in a deep, heavy-bottomed skillet. Add the onion and cook, stirring constantly, until pale golden.
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Step 5:
Add the pork to the onion. Cook for about five minutes, turning the pieces frequently.
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Step 6:
Make the sauce. Pour the water and cream into a deep bowl or measuring cup. Feel free to adjust the ratio — you can even use cream alone. Season with salt, ground pepper, and caraway to taste. Whisk everything until smooth, then add the flour a little at a time, whisking so no lumps form.
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Step 7:
Pour the sauce into the skillet and stir. Bring it up to a boil.
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Step 8:
Reduce the heat to low, cover the skillet, and simmer until the pork is tender. Lift the lid now and then and give it a stir so the sauce doesn't scorch. I simmered mine for about 30 minutes, which was plenty of time for the thin pieces of meat to cook through.
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Step 9:
Serve garnished with fresh herbs and a sprinkle of ground black pepper or allspice.
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Step 10:
It's wonderful over pasta, buckwheat, or rice.
- Enjoy!
- For this recipe it doesn't matter which cut of the carcass you use — it will turn out tender either way during the long simmer.
- Here's an easy way to tell whether your butter is hot enough: dip a wooden spoon into it. If bubbles gather around it, you're ready to start cooking.
- A quick note: the wrong pan can spoil even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
