Pork Beef Stroganoff

The classic beef stroganoff is made from beef, but from pork tenderloin it turns out just as well. It is important not to overcook tender pork, and then the dish will turn out perfect.

Ingredients

• 600 g pork (pork tenderloin)
• 1 large onion
• 150 ml beef broth
• 300 g sour cream
• 50 g butter
• 2 tbsp. l. flour
• 1 tbsp. l. tomato paste
• 1 tbsp. l. Worcester sauce
• olive oil
• salt, freshly ground black pepper
• parsley for serving

Directions

1. Slice the pork across the grain into 7–8 mm thick pieces, then cut each piece into strips about 1 cm wide. Season the meat with salt and pepper, transfer to a bowl, cover with plastic wrap and leave for 20 minutes.
2. Peel the onion and cut into half rings.
3. Preheat a frying pan with olive oil and fry the meat in several stages until golden brown. Transfer the cooked meat to a plate.
4. When all the meat is fried, melt the butter in a skillet over medium heat and fry the onion, stirring occasionally, for 10 minutes, until golden brown. Add tomato paste and stir-fry for 2-3 minutes. Sprinkle the flour on the onion and continue cooking, stirring occasionally, for another 2-3 minutes.
5. Pour the broth to the onion, bring to a boil and simmer for 10-12 minutes. Return the meat to the pan, stir and cook for 3 minutes. Add sour cream and Worcestershire sauce, heat (but don't boil!) And serve hot stroganoff with mashed potatoes or wide noodles.