Can I Use Pork Instead of Beef for Stroganoff

This pork stroganoff is tender slices of pork tenderloin simmered with mushrooms, onions, and garlic in a flossy and tangy sour foam sauce.

We're deep into condolement food season at this point, and today I take a new version of one of my accented favorite comfort foods for y'all, stroganoff!

Growing upwards, we ever fabricated stroganoff with beef summit sirloin, simply in college, I learned that you can make an absolutely killer pork stroganoff with the WAY cheaper and very tender pork tenderloin. Best of all, the pork version is only every bit like shooting fish in a barrel to make and satisfying as the beef version.

Ingredient Notes

• Button or white mushrooms: I prefer to use button/white mushrooms in stroganoff, but utilise whatever mushrooms you prefer.
• Pork tenderloin: If you lot don't usually melt with pork tenderloin, information technology's a thin, cylindrical cutting of meat that comes from the loin of the pig. It cooks up quick and tender and is typically extremely reasonably priced. Don't try and substitute pork loin chops here. They are not interchangeable.
• Tomato paste: A little tomato paste adds flavor to the sauce. This recipe won't use a full tin so check out my post What to Practice With Leftover Tomato Paste for storage tips and recipe ideas for the leftovers.
• Dry sherry: I love using sherry in stroganoff, but any dry white vino can be substituted.
• Egg noodles: Egg noodles are the archetype stroganoff pairing, but you can also serve it over mashed potatoes or rice.

Trimming Pork Tenderloin

Pork tenderloin will typically come up with a modest corporeality of fat and silverish skin (the sparse argent-blue membrane that sticks tightly to the meat) attached.

Yous'll desire to trim these abroad as silver skin won't cook down in the sauce and has a chewy and unpleasant texture. If you've never removed silverish skin, information technology's very simple. Just slide a sharp knife between the silver peel and the meat and cut information technology abroad in strips. Get watch this video for a good tutorial on removing the peel.

How to Brand Pork Stroganoff

1. Cook mushrooms, onions, and garlic in butter until tender.
2. Add pork and cook until simply browned before calculation tomato plant paste and flour.
3. Stir in sherry, beef broth, and lemon juice and simmer for 15 minutes, until pork is cooked through.
4. Temper sour foam, stir it into the sauce, and serve over egg noodles.
5. Bask!

Tempering Sour Cream

This step is optional just creates a smoother, more luxurious looking sauce and only takes an actress minute or two to do. To temper sour cream, yous stir spoonfuls of hot cooking liquid into cold sour cream to slowly enhance its temperature. This allows you to add the sour foam to the simmering sauce without it breaking.

FAQ

What to serve with pork stroganoff?

Pork stroganoff is a pretty rich dish, so stick with light and simple veggies like roasted broccoli, butter and garlic green beans, or roasted zucchini.

Can I freeze stroganoff?

Yes! As long and you just freeze the sauce and non the pasta, stroganoff freezes extremely well. Transfer the stroganoff to a freezer bag or airtight container and freeze for upwardly to three months.

Defrost overnight in the fridge or submerge the pocketbook of sauce in warm h2o, irresolute the water as necessary, and it should defrost in most 15 minutes. Reheat in the microwave or gently on the stovetop. Brand a fresh batch of noodles (2-3 ounces per serving) and savour!

More Comfort Nutrient Favorites

• Ham and Murphy Soup
• Easy Carnitas
• Country-style Pork Ribs
• Pork Ragu
• Cheesy Sausage Potato Soup
• American Goulash

• ▢ two tablespoons (28g) butter
• ▢ viii ounces button mushrooms sliced
• ▢ ½ medium white or yellowish onion diced
• ▢ two cloves garlic crushed or minced
• ▢ i pork tenderloin trimmed of silverskin, sliced in half lengthwise and sliced beyond into ¼-inch strips
• ▢ ¼ teaspoon common salt plus more equally needed
• ▢ 1 tablespoon (16g) love apple paste
• ▢ ii tablespoons (15g) all-purpose flour
• ▢ two cups beef goop
• ▢ ¼ cup dry out sherry
• ▢ 1 tablespoon lemon juice
• ▢ ¼ teaspoon pepper plus more equally needed
• ▢ 8 ounces (nigh 4 cups) egg noodles
• ▢ 1 cup (240g) sour cream

Start Stroganoff

• Estrus a large skillet over medium oestrus. Melt butter and add mushrooms, onions, and garlic. Cook, stirring often, until mushrooms are tender, five to 7 minutes.

• Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.

• Stir in tomato paste until well mixed. Stir in flour.

• Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.

Start Pasta

• While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to bundle instructions. Drain and ready bated.

End Stroganoff

• In one case stroganoff has simmered for 15 minutes, remove it from rut. Measure sour cream out into a medium bowl and add a ladle full of the hot cooking liquid (about i/4 cup) to the sour cream. Stir until well combined. Repeat until the sour foam is very warm to the bear upon. Stir the sour foam mixture into the stroganoff.

• Taste and add more table salt and pepper if necessary. Serve the stroganoff over egg noodles and savour!

This post may contain chapter links, which means I receive a small commission if you make a purchase using them. In that location is absolutely no additional cost to yous.

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Source: https://bakingmischief.com/pork-stroganoff/

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