Beef stroganoff recipe. Recipe for delicious beef stroganoff

Translated from French, “boeuf” literally means “beef”, and “beef Stroganoff” means “beef Stroganoff style”. Initially, the dish was prepared exclusively from beef pulp, cut into cubes and stewed in sour cream sauce. But over time, the authentic recipe for beef stroganoff has undergone a number of changes and improvements. In modern cooking, it is prepared from pork, chicken and even seafood, and onions, mushrooms and tomato paste are added to the sauce.

Today I will make pork stroganoff - the recipe includes making sour cream sauce. I will cut the tenderloin into cubes, fry it and simmer with onions and sour cream. You will get very tender and tasty Stroganoff-style meat in a thick sauce that goes well with any side dish from potatoes to pasta.

Total cooking time: 35 minutes
Cooking time: 30 minutes
Yield: 6 servings

Ingredients

pork tenderloin – 500 g
onions - 1 pc.
21% sour cream - 4 tbsp. l.
vegetable oil - 1 tbsp. l.
butter - 1 tbsp. l.
wheat flour - 2 tbsp. l.
salt - 1 tsp. incomplete
mixture of ground peppers - 1-2 chips.
ground nutmeg - 1 chip.
hot water or broth - 150-200 ml

Preparation

I rinse the pork tenderloin and dry it with paper towels. I clean off surface white films.

I cut it into pieces about 2 cm thick. I lightly beat each medallion with a hammer on both sides - the tenderloin is very tender, so it’s important not to overdo it, beat it lightly, just to level the pieces to the same thickness.

Then the pork needs to be chopped into strips 0.5-1 cm thick - this is exactly the kind of cutting that is typical for classic beef stroganoff. To make slicing easier, I stack 3-4 chops on top of each other and then cut them at the same time with a wide-bladed knife. The results are long and thin strips.

Heat a mixture of vegetable oil and butter in a frying pan. I bread the meat in flour and place it on a hot frying pan. By rolling the meat cubes in flour, the crust will set faster, and the sour cream sauce will be thick and silky. I fry at maximum heat, without a lid, for 2-3 minutes, so that the pork becomes crusty as quickly as possible and seals the meat juices inside. Please note that there is no need to add salt.

Peel a large onion and cut into thin quarter rings. I pour the onions into the frying pan with the meat. Reduce heat to medium and continue frying for 5 minutes, stirring, until the onion is soft and golden brown. The onion shouldn't be crunchy!

I add sour cream, salt and spices. Stir until the sour cream warms up a little.

Then pour in a glass of hot water or broth (the amount depends on the desired thickness of the sauce). Reduce the heat to low and cover with a lid. Simmer pork stroganoff with sour cream for 15-20 minutes until the pork is completely cooked and the sauce thickens.

The dish should be served hot, immediately after cooking. Traditionally, beef stroganoff in white sauce is garnished with potatoes, although it is no less tasty with rice or pasta. Bon appetit!

Sooner or later, many people want to know what beef stroganoff is. Chefs, ordinary housewives, and just people who like to cook and experiment in cooking are interested in this. Beef Stroganoff is quite famous and it wouldn’t hurt to know how to cook it. You will definitely please your loved ones with this meat, and any holiday will become special.

What is beef stroganoff?

Also called meat Stroganoff. It is very famous, it is prepared in almost all famous restaurants. According to tradition, beef stroganoff is classified as a dish of Russian cuisine, although in fact it has no folk roots and is not classified as a national cuisine. Some chefs claim that this meat is prepared using the traditions of Russian and French cuisines. Beef Stroganoff, the classic recipe for which is actually unknown, has many cooking methods, which we will look at next.

The history of meat Stroganoff style

There are two versions of the origin of such a dish as beef stroganoff. The first of them says that the famous French chef Andre Dupont invented it specifically for Count Alexander Stroganovsky. Alexander was very old, and it was difficult for him to eat solid food, which is why the cook came up with soft beef in a frying pan in a special sauce.

According to another version, which is more widespread, Count Alexander Stroganovsky was very rich and had “open tables.” Their essence was that any person who was more or less decently dressed and not completely stupid could come to dinner with the count. It was for these open tables that the Count’s cooks came up with beef fried in small pieces in a frying pan with the addition of sauce. This was very convenient because it was easily divided into portions. The people who came to Stroganovsky's for lunch really liked this dish, and they named it after the count.

Benefits of beef

Stroganoff-style meat, especially if it is made from beef, is very healthy. It has high nutritional value, eliminates all unnecessary acids and trace elements from the body, and normalizes the balance in the stomach. If beef is eaten correctly and in the right quantity, it also increases hemoglobin and strengthens the heart vessels. It also has a beneficial effect on the nervous system and improves human memory. Beef is very useful for people who want to lose weight, as well as for those suffering from diabetes.

Beef Stroganoff: classic recipe

To implement the classic recipe, you need to take beef tenderloin or loin fillet. The meat needs to be lightly beaten and then cut into small pieces, approximately 6 cm in length and 1 cm in width. To make the beef easier to chew, you need to cut it across the grain. You need to fry the meat so that the top is crispy and the inside remains soft. Almost no spices are added to the dish, except black pepper. All other additives depend only on the preferences of the cook. The classic sauce for this dish is made from sour cream and tomato paste. Beef stroganoff should be served with potatoes or rice. The main thing is that the side dish is hot, otherwise the meat will lose its exquisite taste. The dish “Beef Stroganoff from veal” is very often practiced.

Small secrets of cooking meat Stroganoff style

To make the meat tasty and juicy, you must adhere to the following tips:

By observing all these conditions, you can prepare real, tasty, juicy Stroganoff-style meat, which you and your loved ones will definitely enjoy.

Beef Stroganoff with mushrooms

Having learned what beef stroganoff is and how to cook it in the classic version, let's look at several other ways to prepare this type of beef. Mushrooms are always an excellent addition to any meat dish. They will add juiciness and a pleasant aroma to the meat. Let's look at how to cook beef stroganoff (recipe with photo) with mushrooms.

Required Ingredients

Half a kilo of beef.
200 grams of mushrooms (champignons or any other).
One onion.
Vegetable oil and sour cream.
A little flour (2 tablespoons).
Salt and pepper.

First, lightly pound the beef and cut it into small pieces. The onion needs to be cut into half rings, and the mushrooms into slices. Lightly fry the onion, add chopped mushrooms and simmer until the liquid evaporates. At this time, you need to fry the meat in another frying pan, add flour to it and mix. Add sour cream to the frying pan with mushrooms, add a little water, sprinkle with pepper, add fried meat and simmer for 30 minutes.

If you want to make this dish with pork, then it is prepared in the same way as beef stroganoff, just replace the beef with pork.

Liver Stroganoff meat recipe

When cooking, you can use absolutely any liver. Only depending on its type, you need to properly prepare it for frying. In general, the liver is very useful; it contains many microelements necessary for the body. Let's look at the liver beef stroganoff recipe with photos.

Required Ingredients

800 grams of any liver.
200 grams of sour cream.
50 grams of butter.
One onion.
A little flour (1 spoon).
Half a tablespoon of sugar.
Salt, pepper.

First you need to properly prepare the liver. It must be cleared of any films and cut into cubes. Chicken liver can be cut into arbitrary pieces. After preparation, you need to sprinkle it with sugar, salt and pepper. Cut the onion into half rings. Fry the liver in a dry frying pan for four minutes. In this case, you need to constantly stir it. After this, add the onion and butter and fry for another four minutes. Then you need to pour the flour in there, mix and fry for a couple more minutes. Then add sour cream and simmer until fully cooked. If the sour cream is very thick, you can dilute it with water.

Chicken beef stroganoff

Chicken beef stroganoff is also a fairly common dish. Chicken meat is the most affordable of all and therefore very popular. You can prepare a huge number of different dishes from it.

To prepare chicken Stroganoff you will need:

Half a kilo of chicken breast.
One onion.
Two tablespoons of flour.
Two tablespoons of sour cream or cream.
A tablespoon of tomato paste.
Vegetable oil, salt, pepper, herbs (for decoration);

First you need to wash the chicken fillet well, remove veins and films. Dry the meat on a paper towel. Then lightly beat it with a hammer and cut into pieces one and a half centimeters wide. Then cut the onion into half rings and fry in a frying pan for one minute, remembering to stir it. Dredge the breast pieces in flour, add it to the pan with the onion and fry for another three to four minutes. At this time you need to mix sour cream and tomato paste. The resulting sauce should be added to the frying pan and fry over low heat for ten minutes. Then you need to sprinkle it all with pepper and salt and simmer for another five minutes. The result is juicy, tasty meat that goes well with any side dish.

Beef Stroganoff with tomato

Another option for preparing a dish such as beef stroganoff with chicken is the method of cooking with tomato. For this dish you will need:

Half a kilo of chicken fillet.
One large onion.
Butter - 4 tbsp. l.
Salt and ground pepper.

To prepare the sauce for this dish you need:

Flour - 1 tbsp. l.
Half a glass of milk.
Tomato juice - one glass.
Any broth - one glass.
Butter - one tbsp. l.
Salt and ground pepper.

First you need to rinse the chicken breast well, clean it of all excess (bones, veins, fat). Then you need to cut it along the grain (no more than one centimeter thick) and beat the resulting pieces with a hammer. Afterwards you need to cut the meat into strips (across the grain). Place the chopped pieces in a plate, add salt and pepper. In this form, you need to cover and leave the meat for two hours so that it marinates properly.

After the fillet has been marinated, you can start cooking it. First you need to chop the onion quite finely and fry it in butter until golden brown. Then add the meat to the pan with the onions and fry it until the breast is lightly browned.

After this you need to prepare the sauce. In a dry frying pan, first fry the flour until golden brown, then add one tablespoon of oil and stir. Then you need to pour milk into the frying pan and wait for it to boil. When the milk boils, add tomato juice to the frying pan and wait until it boils. When this also boils, you need to pour in the broth, salt it all, add pepper, cover and cook in a frying pan for about five minutes.

After this, you need to pour the fried meat and onions into the frying pan with the sauce, also add salt and simmer for about ten minutes. The dish is ready! Prepare a side dish for it and serve.

Conclusion

From this article it became clear what beef Stroganoff is, how to prepare it, and what options for preparing it there are. As you can see, this dish is very easy and simple to make, and it tastes very juicy, tender and delicious. You can use different types of meat, and the variety of sauces is just off the charts. It all depends on the personal tastes and preferences of the cook. Cook, experiment and delight your loved ones with culinary masterpieces!

Beef Stroganoff is a popular dish, in various versions belonging to Russian or French cuisine, which is served in restaurants and canteens all over the world. It combines two cooking technologies: frying meat and stewing in sauce.

The classic beef stroganoff recipe involves using beef. It is beef meat (tenderloin, kidney part or edge) that is ideal for preparing this dish. Finely chopped pieces of meat are fried in a well-heated frying pan, the sauce is prepared separately, and then everything is stewed together until fully cooked. It turns out the most tender meat in hot tomato and sour cream sauce.

Ingredients

beef 500 g
butter 20 g
vegetable oil 2 tbsp. l.
wheat flour 2 tbsp. l.
salt 0.5 tsp.
a mixture of ground peppers 3 wood chips.

Sauce ingredients

onions 2 pcs.
wheat flour 1 tbsp. l.
vegetable oil 2 tbsp. l.
butter 30 g
tomato paste 1 tbsp. l.
20% sour cream 3 tbsp. l.
mustard 1 tsp.
water or broth 1.5 tbsp.
salt 0.5 tsp.
mixture of ground peppers 2 wood chips.
parsley 10 g

How to cook classic beef stroganoff

We clean the beef from the films and cut it across the grain into pieces 5 mm thick.
We process the pieces of beef using a meat hammer. Beat lightly, not too intensely, otherwise the pieces of beef will turn into mush and the dish will be spoiled. Then cut the beef into thin long cubes - approximately 3-5 cm in length.
The secret to the juiciness of beef stroganoff lies in the fact that the beef seals and retains all the meat juices. To do this, you need to bread it in flour and immediately fry it in hot oil. Heat the frying pan thoroughly, melt butter (20 g) and refined vegetable oil (2 tbsp.) in it. Roll the meat in small portions in flour (2 tbsp) and place in a heated frying pan.
Fry for 3-4 minutes on maximum heat, add salt and pepper to taste.
Separately prepare the sauce for beef stroganoff. To do this, peel the onions and cut them into cubes or thin quarter rings. Heat all the remaining butter (30 g) and vegetable oil (2 tbsp) in a frying pan. Add the onion, fry it over low heat, stirring, until soft.
Add 1 tbsp to the sautéed onion. l. flour and mix so that there are no lumps.
Continuing to fry, add tomato paste and sour cream and mix again.
Pour in 1.5-2 cups of water or broth - enough so that the sauce is not too thick or thin. Add salt, pepper and a little mustard to taste. Bring to a boil and simmer the sauce over low heat for about 5-7 minutes until the desired thickness is achieved.
Transfer the fried meat to the sauce, stir and simmer for another 10 minutes over low heat.
As a result, the pieces of beef will be cooked and completely soaked in the sauce.
Beef Stroganoff is always served hot. Therefore, sprinkle the dish with chopped parsley and immediately serve the meat along with the gravy to the table.

Deep-fried potatoes, mashed potatoes or rice, fresh tomatoes and parsley are perfect as a side dish.

The beef stroganoff recipe was created by a French chef who cooked for Count Stroganov. Translated into Russian, the name of the new dish sounded like “beef Stroganoff.” The delicate culinary masterpiece was quickly appreciated and served to the count’s table more than once. Nowadays, this dish is still popular for its relative ease of preparation and consistently delicious results. Let's talk about how to cook the right beef stroganoff, so that the juicy meat melts in your mouth, as it was originally intended.

Delicious beef stroganoff at home: preparing the meat

Beef tenderloin is best suited for this; in extreme cases, you can take the thick edge, sirloin or kidney part. Brisket, shoulder, neck, thigh and rump are absolutely not suitable for this dish. There is no need to beat the tenderloin, but other types of meat can be lightly beaten, after which it should be cut into pieces 2-3 cm wide across the grain. At this stage of cooking, chefs differ in their opinions. Some people believe that meat should be cut coarsely, because the larger the pieces, the juicier the meat. Other chefs prefer small strips so that the meat noodles are well-fried - usually the classic beef stroganoff of Soviet times was prepared using this technology.

Flour breading for frying

The pieces of meat are sprinkled with salt, pepper and flour, and then mixed thoroughly. You can simply roll the meat in flour on a cutting board. If you are preparing a holiday version of the dish, try to complicate the breading process a little - dry the meat with a towel, place it in a plastic bag, add a couple of tablespoons of flour and a pinch of salt, and then mix with rubbing movements. Next, experienced chefs transfer the pieces of beef into a colander and shake lightly to remove excess flour. There are different opinions on when it is better to salt and pepper meat - you can do this at the breading stage, or you can do it during the frying process - it is easy to experimentally determine which cooking method will take root in your kitchen. After all, every housewife has the right to her secrets!

We fry beef stroganoff according to the rules

There are several subtleties of frying meat Stroganoff style. The frying pan with oil (ghee or vegetable) should be well heated. Place the pieces of meat in a frying pan and fry them on both sides until brown. Some cooks fry beef stroganoff together with chopped onions, while others fry the onions separately. The most important thing is that the meat does not leak juice - the surface of the pieces should look as if covered with varnish. All the juice remains inside, which makes the beef stroganoff very tender and juicy, and if the meat is stewed in its own juice, it will turn out dry and harsh. When the meat is fried, you can add grated tomatoes from which the skin has been removed to the frying pan, after which the beef stroganoff is immediately transferred to a saucepan and mixed with the sauce.

The sauce is everything!

Beef stroganoff sauce is the culmination of cooking. A bad sauce can ruin the taste of meat, but a good one will save the dish, even if the beef turns out to be a little dry. Usually, for gravy, sour cream is mixed with tomato paste - this is the simplest option. There is a more complex recipe: broth and milk are added to flour fried in butter, then sour cream and mustard are added, the meat is poured with sauce, brought to a boil and cooked for several minutes.

Different beef stroganoff recipes offer different sauces - with cream, mayonnaise, garlic, thyme, soy sauce or teriyaki, with mushrooms, onions, with fortified wine and beef jelly. Beef Stroganoff is usually served with potatoes, rice, pasta, fresh vegetables, salads and tomatoes. Experiment with different sauces and side dishes to diversify your family diet, although classic beef stroganoff, prepared according to the strict canons of Russian-French cuisine, rarely gets boring.

They are also prepared with pork, chicken and turkey, but it is better not to use lamb for these purposes - the meat is too fatty. A properly prepared dish always turns out soft and melts in the mouth, so children eat it with pleasure. Treat your loved ones to classic beef stroganoff with a spicy sauce, and they will probably ask for more!

Cooking beef stroganoff

Wash 500 g of meat (loin), remove tendons, cut into small slices, beat them with a hoe or rolling pin, and then finely cut into strips. Peeled and washed onions - 2 medium heads - chop and fry in oil. When the onion is fried, add the chopped meat, sprinkle with salt and pepper to taste, and fry for 5-6 minutes, stirring with a fork. Then sprinkle the meat with 1 tbsp. l. flour, stir and fry again for 2-3 minutes. After this, add 1 cup of sour cream, stir and boil for 2-3 minutes, season with salt to taste and simmer over low heat for 10-12 minutes.

The world-famous dish, beef stroganoff with sour cream and cream, has gained popularity due to its excellent taste and ease of preparation. A little more than 100 years have passed since its invention. This dish appeared thanks to the cooks of the Russian Count Stroganov, hence the name - Stroganov-style meat.

Nowadays, any meat is used to prepare beef stroganoff - beef, chicken, pork. In the original recipe you can only use beef. The younger and more tender the meat, the less time it will take to cook. It is best to buy the tenderloin, edge or kidney part.

The shape of cutting the meat pieces and gravy for beef stroganoff plays an important role in preparation. A whole piece of meat, prepared for slicing, is lightly beaten and cut across the grain into sticks about 5 mm thick. They are breaded in flour and fried with onions in a hot frying pan. Frying time should not exceed 3 minutes. Then everything is poured with tomato-sour cream sauce and simmered for 20 minutes to 1 hour.

Instead of sour cream, you can use cream in the gravy. To make the sauce thicker, add a spoonful of flour or starch. But in the classic version of cooking, the meat is rolled in flour before frying, and no starch or flour is added to the gravy. The ratio of sour cream and tomato is based on your taste, but there must be more of the first component. Tomato paste can be replaced with thick tomato juice.

Although over the long history of the recipe, many variants with different spices have appeared, only ground black pepper and salt are added to the classic beef stroganoff.

A hearty and tasty dish that is served in elite restaurants and inexpensive cafes. The main thing is not to overcook the beef at the very beginning and not to beat it too much so that the dish turns out juicy.

Taste Info Meat main courses

Ingredients

Beef – 500 g;
Cream – 200 ml;
Sour cream – 100 ml;
Water – 70 ml;
Tomato paste – 70 ml;
Corn starch (potato or flour) – 1 tbsp. l.;
Nutmeg, salt, pepper - to taste;
Vegetable oil – 60 ml (3 tbsp. l).

How to cook beef stroganoff with sour cream and cream

Wash the purchased beef tenderloin before slicing. Cut the meat into pieces across the grain, like chops. Let's beat him off from both sides. You don't need to thresh the beef as hard as you can so that a lot of meat juice doesn't leak out. We beat it lightly, this can be done with the blunt side of a knife.

Now we cut each large piece into strips. The size of the finished meat sticks is approximately 0.5 cm in thickness and 4–5 cm in length. Thanks to this small piece size, cooking time is reduced. Young meat can be stewed until tender in just 20 minutes.

Fry the beef in well-heated vegetable oil until golden brown. The fire should be maximum in the first minute. Then reduce the heat slightly so that the meat does not burn. It is advisable to stir it in the frying pan so that the pieces are evenly fried. Salt at the end of cooking, otherwise the meat will turn out dry.

Prepare the gravy sauce in advance. Mix sour cream with cream. This is convenient to do with a whisk. We take dairy products with a fat content of 20% and not expired. There should be a lot of gravy so that the meat floats in the sauce.

We dilute starch in warm water. You can replace starch with premium flour in the same quantity. We pour water into flour or starch, and not vice versa, this makes it easier to grind all the lumps.

Heat the sour cream and cream in a water bath, add spices: nutmeg, salt and pepper to taste. Add water with starch. Mix. You can heat the sauce over low heat in a saucepan directly on the stove, stirring with a spoon to prevent it from curdling.

Add tomato paste and cream sauce to the beef fried until golden brown in a frying pan and mix. Reduce heat and simmer for 40 minutes. If the meat remains tough, simmer for another 20 minutes, stirring, watching the sauce. If necessary, add water. The pan must be covered with a lid while stewing.

Serve the finished hot and aromatic Stroganoff-style meat with a side dish of potatoes, topped with gravy.

Teaser network

Beef Stroganoff with mushrooms

For this recipe, you can use store-bought champignons or oyster mushrooms. Ghee will make the taste more harmonious. Using it for frying meat is more beneficial than lean meat.

Components:

ghee – 50 g;
sour cream – 360 g;
mushrooms – 240 g;
pepper, salt to taste;
tenderloin – 750 g;
onion – 160 g (2 pcs.);
flour – 1 tbsp. l. with a slide;
tomato juice – 100 g.

Cooking method:

Wash the purchased beef tenderloin and pat dry with a paper towel. Cut off the excess film and beat it slightly. We will cut the meat for beef stroganoff according to all the rules, into cubes 0.5 cm thick and 4 or 5 cm long.

Wash the mushrooms and onions, peel them and cut them into slices.

Heat the oil in a frying pan and lightly fry the onions and mushrooms.

Bread the prepared meat pieces in flour. Place in a hot frying pan with onions and mushrooms. Stirring, fry for 3 minutes until the meat turns slightly brown.

Mix sour cream, tomato paste (2 tbsp) and flour diluted in a small volume of warm water. Instead of tomato paste, you can add fresh tomato juice (half a glass). Salt and pepper the meat and add sour cream and tomato sauce. Cover with a lid and simmer over low heat until done. If necessary, add a little hot water during simmering.

Serve beef stroganoff with mushrooms with a side dish of potatoes or cereal along with gravy.

Beef stroganoff with tomato paste

This is a classic beef stroganoff recipe. It uses sour cream and tomato paste for the sauce. There are varieties of recipes that contain only sour cream and broth. It’s just that with the tomato and broth the meat turns out a bit tough.

Components:

flour – 60 g;
sour cream – 200 g;
pepper, salt to taste;
vegetable oil – 50 ml;
beef – 300 g;
onion – 80 g (1 medium onion);
tomato paste – 70 g.

Cooking method:

Cut the tender beef tenderloin across the grain into pieces. Lightly beat them and cut them into thin slices. Pour flour into a bowl and dip pieces of meat into it on all sides.
Heat a frying pan with vegetable oil, put on it first the onion, cut into half rings, then the meat.
Fry the beef for two minutes. Season with salt and pepper to taste, pour in sour cream and tomato paste sauce. You can add a tablespoon of red wine (Madeira) to the sauce.
Simmer under a closed lid over low heat for 20 minutes.
Serve with boiled rice or deep-fried potatoes and pickled cucumber.

Beef Stroganoff with a side dish of rice

Juicy beef stroganoff with aromatic gravy turns out great in the oven. Boiled rice goes well with this meat as a side dish.

Components:

onion – 240 g (3 pcs.);
sour cream – 450 g;
ground pepper – 1/3 tsp;
greens - a bunch;
beef tenderloin – 600 g;
tomato paste – 1 tbsp. l.;
salt to taste;
allspice – 3 pcs.;
vegetable oil - 4 tbsp. l.;
rice (for side dish) – 1 tbsp.

Cooking method:

Dry the washed beef tenderloin with a paper towel. Cut into pieces about 1 cm thick across the grain. Lightly pound the beef and cut it into strips about 5 cm long.

Fry the resulting cubes of meat in hot oil in a frying pan for no more than 5 minutes until golden brown. At the end of frying, when the heat is already off, salt and pepper the beef to taste.

Grease a baking dish in the oven with oil, place the meat in it, and cover the dish with food foil.

Cut the onion into half rings. Fry in oil until golden brown. Add sour cream, chopped parsley and tomato paste to the pan with onions, salt to taste. When the first bubbles appear, the sauce is ready.

Pour hot sauce over the beef in the mold, throw in allspice, cover with foil, and place in a hot oven. Bake for 20 minutes at 190 degrees.

Boil rice as a side dish. Serve the meat hot with rice, topped with aromatic sauce.

Beef Stroganoff with gravy

A quick recipe for delicious meat with gravy, which differs from the classic beef stroganoff recipe. It uses pork instead of beef and an unusual sauce.

Components:

pork fillet – 500 g;
flour – 1 tbsp. l.;
onions – 2 pcs.;
heavy cream or sour cream – 200 ml;
cumin – 1 tsp;
pepper, salt to taste;
butter – 2 tbsp. l.;
broth – 275 ml (1.5 tbsp.).

Cooking method:

Cut the washed pork fillet into strips 5 cm long and half a centimeter thick.

Finely chop the onion. Fry it in butter until light yellow. Add meat to it, stirring with a spoon, keep on fire for about 6 minutes.

Prepare the sauce by mixing broth and sour cream. Salt, pepper, add cumin and flour to the gravy. Pour it into the frying pan with the pork, so that all the pieces are under the sauce.

Simmer the dish for about 15 minutes under the lid over low heat.

Serve with vegetables and your favorite side dish.

Bon appetit!