Russian Pork Stroganoff
"I grew up having stroganoff every now and then. But, it was usually the beef version and was served over buttered egg noodles. This pork version could be served over noodles as well. But, red cabbage, crispy potatoes or even garlic bread would be lovely with this too. One way to level-up your dining experience with this recipe is to pair it with a nice red wine. A semi-dry wine, with medium acidity and tannin levels are perfect with this. Malbec red wines are mellow and will not overpower the dish. It is best paired with creamy sauces and pork dish like this pork stroganoff recipe."
Serves4
Preparation Time15 min
Cooking Time20 min
Cooking MethodSkillet
Ingredients
- 16 ounce pork tenderloin
- 1 teaspoon Vegetable Oil
- 2 clove Garlic
- 1 cup white onion
- 1 cup Shitake Mushrooms
- 1 cup Red Bell Pepper
- 1 cup yellow bell pepper
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 tablespoon parsley
- 3 cup Creme Fraiche
- 2 cup Water
- Salt to taste
Instructions
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Cut the pork tenderloin into thin slices.
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Chop the peppers and mushrooms into bite-sized pieces.
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Mince the garlic and the white onions.
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In a pan, heat oil and saute white onions until translucent.
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Add garlic to the pan and saute for another 1 minute.
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Add the pork tenderloin and saute until browned.
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Add the shitake mushroom, bell peppers and saute for 2 minutes.
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Add 2 cups of water, paprika and pepper.
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Stir well and bring to a boil. Reduce to a simmer for 15 minutes. Occasionally, stirring the stroganoff.
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Add the Creme Fraiche and mix well for 1 minute and add salt.
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Serve and garnish with parsley.