Beef Stroganoff with Pork and Mushrooms

Prepare the ingredients for beef stroganoff with pork. In order to make the dish less greasy, you need to choose a part of pork with less fat. For example, fillet, cutlet, or boneless shoulder. These parts are suitable for quick cooking. You can replace cream with sour cream, and mushrooms with wild mushrooms.

Peel and chop the onion into small pieces. You can use white or red onions. If you like leeks, you can replace it with them. Tip: If you cry when cutting onions, place them in the refrigerator or in the freezer for a few minutes before chopping.

Peel and finely chop the garlic or pass it through a press.

Cut the mushrooms into small pieces.

Wash the pork in cold water and pat dry with paper towel. Cut into thin strips, trying to remove any veins and fat. The thinner the strips, the faster they will cook. Tip: If you like soy sauce, you can marinate the pork in it with honey, garlic, and spices before cooking.

Place a pot or a skillet with a thick bottom on the stove. Sauté the onion and garlic in sunflower or butter. Use medium heat and try to use as little oil as possible, but enough to prevent the vegetables from burning. They will make the beef stroganoff more flavorful and add a touch of sweetness.

When the onion becomes translucent, add the sliced pork to the pot and mix well.

Sauté, stirring occasionally, for about 10 minutes.

Add sliced mushrooms to pork with onions and continue frying for 3-5 minutes.

Add cream and simmer for another 3-5 minutes. If you don't have cream, you can replace it with sour cream. If you want to add a spicy twist to the beef stroganoff, add a little mustard. And if you want the sauce to be more thick and creamy, you can also add grated cheese to the skillet along with the cream.

Season with salt and pepper to taste. When the cream turns beige, you can turn off the heat. Again, if you like it spicy, add some finely chopped hot peppers - chili or cayenne - to the beef stroganoff. Be careful with the dosage so as not to overdo it, and check the spiciness of the pepper before using it.

Beef stroganoff with pork, mushrooms, and cream is ready. When serving, you can garnish it with fresh herbs. If you are preparing in advance and planning to serve the dish later, it may happen that the cream gets absorbed into the meat and it becomes almost sauceless. In that case, when reheating, add a little cream to the pot or skillet and heat it up while constantly stirring. By the way, there is a very beautiful way to serve beef stroganoff - in a bun. If you are preparing it for a festive table, I highly recommend this option. Cut off the top of the non-sweet bun, carefully remove the crumb, and portion the beef stroganoff into the bun. Enjoy your meal!