The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Pork Stroganoff =

Pork Stroganoff

If you think any dish with the word "Stroganoff" in it is too fancy, it ain't. My references say that this is a cooking technique named after a 19th century Russian diplomat Count Paul Stroganov. It usually consists of thin slices of beef tenderloin or top loin, onions and mushrooms, all quickly sauteed in butter with a cream sauce. Most of the time accompanied by rice pilaf.  That Russian knew a good thing when he saw it.

We are going to vary it a little bit:


1 to 2 pounds pork tenderloin, trimmed of fat and cut into strips
3 tablespoons cooking oil (peanut, canola, safflower, whatever)
2 onions, sliced
10-12 ounces button mushrooms, sliced
3-4 tablespoons whole wheat flour (all-purpose flour would probably do fine)
1 to 2 C. Chicken stock
2 tablespoons tomato paste
2 teaspoons  fresh lemon juice
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/2 C. plain yogurt (I think you could also use cream, sour cream or creme fraiche)

Also, according to your own preference:  cooked fettucine, grits, white rice or mashed potatoes.

Heat the oil in a large frying pan over medium-high heat until it is hot, but not smoking. 

Add the pork strips and onion, and cook, stirring frequently until the pork is browned all over, about 3-4 minutes. 

Throw in the mushrooms and cook for another minute or so, stirring. 

Add the flour to the pan and mix well.  Slowly stir in the stock and bring to a boil while stirring.  Lower the heat and simmer for 2 minutes. 

Stir in the tomato paste, lemon juice, salt and pepper.  Heat the mixture over low heat for 2 minutes. 

Remove pan from the heat and stir in the yogurt.  Serve immediately over pasta, grits, rice or mashed potatoes.

About all else you would need is a salad.

Come to think of it, this would make a good weekend breakfast dish. Get some of those thin pork chops, trim off fat, slice into strips (instead of tenderloin) and serve over grits.  Be sure and make extra grits, put the surplus in the refrigerator for a day or so and then cut cold grits into blocks about 1"x2", roll in seasoned flour and fry.  Man! I get aroused just thinking about it.

Frank Potter


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