Classic pork stroganoff with tomato paste

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make classic pork stroganoff with tomato paste? Prepare the necessary ingredients for this. Choose boneless pork meat. My sour cream is 20% fat.

2. STEP 2

   

   Cut the pork meat into platinums and beat a little with a kitchen hammer.

3. STEP 3

   

   Then cut the beaten meat into strips.

4. STEP 4

   

   To fry, heat a frying pan until hot and pour a little vegetable oil on it. Add the chopped meat and fry until lightly browned.

5. STEP 5

   

   Peel the onion and rinse in cold water. Then cut the onion into half rings or a little smaller.

6. STEP 6

   

   Add chopped onion to the pan with the meat. Stir and fry everything together for 10 minutes over low heat. The onion will become softer and smell very fragrant.

7. STEP 7

   

   Dust the meat with flour. To ensure that the flour is distributed evenly throughout the meat, it is convenient to sift it through a small strainer. Mix flour with meat.

8. STEP 8

   

   Now add sour cream to the meat in the pan. Stir and heat the meat in sour cream for a couple of minutes.

9. STEP 9

   

   Then add tomato paste. Add a little salt and spices to taste. Ground pepper will suffice as a spice. Mix everything, cover with a lid and cook over low heat for about 20-25 minutes. If necessary, you can add a little water or meat broth.

10. STEP 10

    

    During stewing, the meat will become soft and the sauce will be thick. A side dish of mashed potatoes will be an excellent addition. Bon appetit!

Comments on the recipe

Alyona

07.08.2023

4.9

I like to cook classic pork stroganoff with tomato paste according to this recipe. I really like the spicy glossy sauce, which perfectly complements the meat and makes it tender due to sour cream. The most important advantage of this recipe is a detailed and accessible description of the entire cooking process, which will not take much time. And absolutely any side dish goes with this meat. Many thanks to the author of the recipe.