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Old 05-17-2007, 07:05 AM   #1
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ISO Pork stroganoff

Anyone got a really special recipe for Pork Stroganoff? One you've tried and wouldn't hesitate to make again

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Old 05-17-2007, 08:33 AM   #2
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csalt, just substitute the word 'pork' everywhere you see the word 'beef' and you'll have a great meal.

Beef Stroganov
1 T Powdered mustard
2 tsp Sugar
2 tsp Salt
4 Tb Oil
2 Tb Butter

4 C mushrooms - sliced thin
4 C Onions - sliced thin
2 Lb Tenderloin or Sirloin
1 tsp Black pepper
1 Pt Sour cream

Trim all fat from the beef and slice into strips 0.25” by 1”.

Combine the mustard, half the sugar, and a pinch of salt with a Tb of hot tap water and stir to form a paste. Let it stand for 15 minutes.

Heat half the oil in a large fry pan or skillet. When the pan is hot, add the mushrooms and onions and stir. Cook covered over low heat for 25-30 minutes, stirring occasionally. Drain and discard the juices.

Place the remaining oil and the butter in a hot fry pan or skillet. Brown the meat rapidly over high heat. Cook the meat in several small batches to ensure rapid browning.

Return all the meat to the pan along with the cooked mushrooms and onions. Add the remaining salt, pepper, sugar and mustard paste.

Add the sour cream a spoonful at a time and mix in gradually until it is all heated through.

Serve over buttered egg noodles or rice.

This is supposed to be the classic recipe created for a Czar of Russia when he visited Siberia. All the meat was frozen solid and the chef could only break off small pieces. This dish was created to present those scraps of beef in the best possible way.
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Old 05-17-2007, 08:57 AM   #3
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Thanks Andy :)
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Old 05-17-2007, 09:18 AM   #4
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Quote:
Originally Posted by csalt
Thanks Andy :)
Ditto!
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Old 05-18-2007, 10:59 PM   #5
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I had never thought of using pork for stroganoff, but it sounds good.

Barbara
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Old 05-19-2007, 05:46 AM   #6
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Just been out to get the soured cream and am making it today. Will let you know later how it turned out.
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Old 05-20-2007, 12:14 PM   #7
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Quote:
Originally Posted by csalt
Just been out to get the soured cream and am making it today. Will let you know later how it turned out.
The stroganoff was lovely thanks Andy

I also found this link which looks quite good for future reference.

http://www.thepigsite.com/recipes/22...int-of-mustard
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Old 05-20-2007, 12:23 PM   #8
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I'm glad you enjoyed it.
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