Pork stroganoff with mushrooms, 700 g pork shoulder and 200 g sour cream

Tip: tap a step to mark it as done.

1. Prepare the meat

   10 min

   Pat the pork shoulder dry with a paper towel and cut into strips about 1 cm thick and 5 cm long. Season with salt and pepper.

2. Brown the meat

   8 min

   Heat the oil in a wide pot. Brown the meat on all sides in small batches, then remove it from the pot.

3. Onion and mushrooms

   10 min

   Thinly slice the onion and sauté it in the pan drippings. Add the sliced mushrooms and cook until the liquid they release has evaporated.

4. Simmer

   1 hr

   Stir in the tomato paste and paprika, cook briefly, and immediately return the meat to the pot. Pour in the broth, cover, and simmer over low heat for about 1 hour, until the meat is tender.

5. Make the sauce

   5 min

   Mix the sour cream with the flour, mustard, and a little hot cooking liquid, then pour into the pot. Cut the pickles into thin strips and add them. Simmer for 5 minutes, stirring. Adjust the seasoning with salt.

6. Serve

   Serve with tarhoňa (small, round egg pasta), rice, or pasta.

Tip: Brown the meat in small batches in well-heated oil—if you crowd the pot, the meat will release its juices and simmer instead of browning.

This recipe was translated from the Slovak original: Bravčový stroganov so šampiňónmi zo 700 g pliecka a 200 g kyslej smotany