Pork filet Stroganoff with Red Gold Concentrate and Honey
Ingredients:
- 1 packet of small button mushrooms
- 1 union, diced
- 500 g vark fillet sliced into thin strips
- 15 ml Red Gold Concentrate
- 15 ml honey
- 250 ml cream
- Spinach
- Feta cheese
- Salt and pepper to taste
Method
- Grill button mushrooms in pan for 2 tot 3 minutes;
- Add olive oil;
- Add diced onion and strips of pork fillet to pan;
- Add 15 ml Red Gold Concentrate;
- Add 15 ml honey and grill until brown;
- Add spinach and 250 ml cream
- Sprinkle feta cheese on top.
How Stroganoff Differs Around the World
Because the dish traveled so extensively, different cultures put their own spin on the concept of meat in a rich, tangy sauce:
- Russia: Still typically made with tender strips of beef sirloin, sour cream, and mustard, traditionally served with crispy shoestring potatoes or buckwheat kasha rather than pasta.
- Brazil (Estrogonofe): Incredibly popular, this version uses cubed beef or chicken, tomatoes or tomato paste, heavy cream, and often canned corn. It is strictly served over white rice and topped with batata palha (potato sticks).
- Scandinavia (Korvstroganoff): In Sweden and Finland, beef is frequently swapped for a local smoked sausage called falukorv, creating a budget-friendly family favorite served with rice or mashed potatoes.
Now we added Red Gold Tomato Concentrate for a local twist!