When I was in the western Ukraine and along the Polish eastern border, I fondly recall all the small villages where life was busied by self-sufficient 'organic' farming, pleasant local conversation and evening song. There, people enjoy life's simple treasures. Gardens were planted in the front of the house for landscaping and for practical reason... cooking.
Historically, beef "Stroganov" is a Russian dish of sauteed pieces of beef served in a sauce with sour cream. The original version comes from a Russian cookbook titled "A Gift to Young Housewives." Sharing that original recipe with you, requires using lightly floured beef cubes (not strips) sautéed and a sauce of mustard and beef bouillon and finished with a small amount of sour cream: no onions and no mushrooms. Since its creation, it has become popular in many places around the world and made with considerable variations from the original recipe and today using pork.
Being brainy about stroganoff means keeping it fast and frugal and yet adding an unexpected tasty twist. For this dish, you will need a couple of thin cut boneless pork cutlets, one onion, a few mushrooms, wide egg noodles, slivered almonds and heavy cream or sour cream. Saute onion and mushrooms in 2 tbs of olive oil and coconut oil, with a dollop of butter on med. heat until browning edges appear. Sprinkle in dried herbs and then add your pork cutlets sliced into strips. Stir fry this combination for 6 min on med. heat until all meat is white. Next, pour in 1/2 cup or either heavy cream or sour cream. Cover and simmer on low heat for 8-10 min, while you prepare the pasta.
Boil water for the amount of egg noodles 'pasta' you will need. Once tender, drain and ladle onto a low lipped serving plate, top with your stroganoff, garnish with slivered almonds.
~ Tutti a Tavola!
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