Beef stroganoff or Stroganov’s beef is a Russian dish, invented specifically for the restaurant in the time of Tsarist Russia. Today it is served in various catering establishments and is pleased to cook at home, and from different types of meat. For example, pork beef stroganoff in tomato and sour cream sauce is very popular and very tasty.
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Preparation of meat for cooking beef stroganoff from pork
Ingredients:
- 600 g of pork;
- 3 tablespoons flour;
- 1/3 tsp fine salt.
- vegetable oil.
For beef stroganoff from pork, lean meat is best suited, for example, tenderloin, loin, loin. If you took a greasy neck or shoulder blade, then do not repel it, the dish will turn out soft.
Wash the pork thoroughly and pat dry with a paper towel. Cut it, but not with noodles, as advised in the vast majority of recipes, but with rather large rectangular cubes 2-3 cm thick, so that the meat remains juicy after frying. Fight off the pieces, but only slightly, without turning them into rags, and fold them in a plastic bag.
Mix the flour and salt and pour this mixture into the pork cake mix. Shake the package several times, kneading it slightly with your hands, so that the dry mass completely sticks to all the pieces, blocking muscle fibers and protecting the meat from losing juice during cooking. Transfer the contents of the bag into a colander or sieve and shake to remove excess flour.
Heat the pan over high heat and pour vegetable oil into it. After a minute, put the pork slices there, but not very tightly, and hold them like that for a minute. Turn them over in the same order as they were laid, so that they are fried the same way. After another minute, put the pieces on a plate.