Spring Pork "Stroganoff" with Bacon
Dinner, Main Course
Chef Matthew Accarrino, SPQR Restaurant, San Francisco CA
This take on a classic stroganoff using pork and bacon reminds me of the quick, unusual and economical meals my mother would make for our family. This recipe is a riff on the traditional method and makes a simple, economical and yet stunning one pot meal. Ideal for the ProBond essential 3.5qt pan (especially the TITUM NonStick version, which makes cleanup a breeze). Simple enough to bring together any night of the week with a bit of pre-prep. You can use any vegetables to adapt for the season, pre-cooking them and adding them at the last minute. Of course this will work with beef or chicken if you prefer. If you use store brought stock (look for a lower sodium version). Make sure you do not boil the Stroganoff after the sour cream or crème fraiche are added.
1 pork shoulder, boneless, cut into 1 in cubes
1 oz bacon, diced
8 oz mushrooms, sliced thick
1 onion, sliced
3 garlic cloves, chopped
3 oz butter
1/3 cup flour
2 oz Madeira or Marsala cooking wine
10-12 oz pork, chicken, or vegetable stock
1 1/2 tsp Worcestershire sauce
1 cup créme fraiche or sour cream
pinch of smoked paprika
Salt and pepper as needed
olive oil as needed
1 bunch asparagus, cut into 1 in pieces, blanched
1 cup sugar snap peas, blanched
1/2 cup peas, fresh, blanched or frozen
Freshly grated parmesan cheese for garnish
Fresh dill, tarragon, or chervil for garnish
ProBond 3.5qt TITUM NonStick Essential Pan
PRODUCTS TO USE:
With the ProBond Essential 3.5qt TITUM NonStick Pan, pre-heated over medium heat, add the bacon. Cook to brown lightly and render some of the fat. Remove to a plate or bowl and leave a bit of the bacon fat in the pan.
Add the pork, seasoning it with salt and pepper. Sear over high heat to brown and cook on all sides. This will take 4-6 minutes. Remove to the same bowl or plate as the bacon with the juices.
Return the pan to the heat and sauté the onions with a pinch of salt until translucent, 3-5 minutes. Add the garlic and cook until you can smell the aroma, a minute more. Add the mushrooms and butter and cook with another pinch of salt until the mushrooms begin to wilt and brown.
Sprinkle the flour over the mixture in the pan and stir to incorporate. Return the pork and juices to the pan. Deglaze with the cooking wine. Stir to coat the mixture well to ensure the flour is completely absorbed. Add the stock and Worcestershire sauce and bring to a simmer. Cover and cook on low heat for 10-15 minutes.
Remove the lid and if the liquid is too thin cook for an additional few minutes, uncovered. Stir in the sour cream or crème fraiche and do not bring to a boil. Finish with paprika, black pepper and adjust seasoning as needed.