Pork Stroganoff with potato purée
Pork Stroganoff with potato purée. Note: the source page shows only a photo of the finished dish, so the quantities and method are reconstructed using classic proportions.
Ingredients
| 500 г | pork (tenderloin or loin) |
| 1 бр. | onion |
| 200 г | mushrooms |
| 30 г | butter |
| 2 с.л. | oil |
| 1 с.л. | flour |
| 1 ч.л. | sweet paprika |
| 1 с.л. | mustard |
| 200 мл | sour cream |
| 200 мл | broth |
| — | parsley |
| — | salt and black pepper |
| 600 г | potatoes (for the purée) |
| 40 г | butter (for the purée) |
| 100 мл | fresh milk (for the purée) |
Instructions
Cut the pork into thin strips. Season with salt and black pepper. Heat oil and butter in a pan and fry the meat over high heat until golden, then remove it. In the same pan, braise the sliced onion and the mushrooms until softened. Return the meat, sprinkle with a little flour and sweet paprika and stir. Add a spoonful of mustard and pour in the broth. Leave to simmer until it thickens, then stir in the sour cream and let it warm through without boiling. Adjust the seasoning and sprinkle with chopped parsley. Serve with potato purée.