A delightful twist on the classic stroganoff, featuring tender pork and a creamy tarragon-infused sauce.
Heat the olive oil in a skillet over medium-high heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the pork strips and cook until browned on all sides, about 4 minutes. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same skillet, sauté the onions, garlic, and mushrooms until softened, about 5 minutes.
Stir occasionally to prevent burning and ensure even cooking.
Add the beef broth, tomato paste, lemon juice, tarragon, and black pepper. Stir to combine and simmer for 5 minutes.
Taste the sauce and adjust seasoning as needed.
Return the pork to the skillet and stir to coat with the sauce.
Ensure the pork is evenly coated for maximum flavor.
In a small bowl, mix the flour and sour cream until smooth. Stir into the skillet and cook until the sauce thickens, about 2 minutes.
Add the sour cream mixture gradually to avoid lumps.
Sprinkle with parsley before serving.
Chop the parsley finely for a more even garnish.
Nutze unsere App für das beste Erlebnis
