A cold snap has hit St. Louis and frankly I don’t like it. One way I like to warm up is with a rich, rib sticking, hot saucy dish. Lat night I through together a quick stroganoff. Traditionally, Beef Stroganoff is made with filet mignon, a pricey cut of meet that at my local market hovers around $22 a pound. I’ve found that you can create a beautiful stroganoff on a budget, using cheaper cuts of meat or poultry like the stroganoff I made last night with pork tenderloin instead of filet. In the past I’ve also made this with turkey brest tenderloins as well. The key is to cook the meat through or to your desired wellness and remove it from the pan immediately, only putting it back in the sauce at the end to warm it through before serving so as to not let the meat get overcooked and tough. I served this Pork Tenderloin Stroganoff with cauliflower mash, but it would be equally good with cauliflower rice or even zucchini noodles. Try it different ways and see which way you like it best. Whichever way, or with whatever cut of meat or poultry you use, this will easily become one of your favorite quick winter time meals.
PORK TENDERLOIN STROGANOFF
This recipe will serve 2-4 people depending on your appetite. With a salad, for lunch it will easily serve 4 people. To prepare this stroganoff you will need:
- 1 lb. Filet Mignon, Pork Tenderloin, or Turkey Tenderloin, cut int 3/4″ cubes.
- 4 tbls. butter
- 1 onion, finely chopped
- 1 lb. mushrooms, sliced thickly
- 1/2 cup beef stock (I sometimes use beef consomme as it is richer and helps to thicken the sauce)
- 1 tbls. dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 tbls. fresh minced dill (substitute 1/2 tbls. dry dill)
- 1 tbls. fresh minced tarragon (substitute 1/2 tbls dry tarragon)
- salt and freshly ground pepper to taste.
To prepare the stroganoff:
Season the beef, pork or turkey with salt and pepper. Then saute the pork, beef or turkey cubes in 1 tbls. butter until well browned and cooked through to your desired wellness (for pork and beef I like it to be medium rare as it will continue to cook when you remove it from the pan and somewhat more when you return it to the sauce.) Remove the meat from the pan and set aside. Add the remaining butter to the hot pan along with the chopped onions and mushrooms. Brown the onions and mushrooms for about 15-20 minutes. In the meantime whisk together the cream, sour cream, Dijon mustard, beef stock or consomme, and Worcestershire sauce in a medium bowl. When the onions and mushrooms are caramelized, add the sour cream mixture to the pan, lower the heat and simmer until the sauce thickens. Be sure to not allow the sauce to boil. When the sauce is thickened add the beef, pork or turkey to the sauce along with the dill and tarragon, and salt and pepper to taste, stir to incorporate and allow the meat to warm through. Serve immediately with cauliflower mash, cauliflower rice or zucchini noodles and enjoy.