Kurzemes Strogonovs is a creamy pork stroganoff from Latvia. It is named after the western region of Kurzeme (also called Courland). Strips of pork are cooked with bacon, onion, and pickled cucumber in a slightly thickened beef sour cream sauce. This dish comes together quickly for an easy, weeknight comfort meal.
I served the Kurzeme Stroganoff with pan-fried potatoes using this recipe. You can also pair it with mashed potatoes.
When adding the pork and onions, the mixture should be cooked just until the meat begins to brown on all sides but it shouldn’t be allowed to darken further before mixing in the rest of the ingredients. It is meant to stay light- in color, probably not in calories.
Kurzemes Strogonovs (Latvian Pork Stroganoff)
Adapted from Nami-Nami
2 ounces smoked bacon, diced
1 large onion, chipped
1 pound pork loin, cut into thin strips
1 tablespoon all purpose flour
1-1 1/2 cups beef stock, hot
1 pickled cucumber, thinly sliced
3 1/2 ounces sour cream
Salt and pepper to taste
Freshly chopped parsley for garnish
Place a large pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the meat is golden. Stir in the onion and pork. Cook, stirring occasionally, until the onions are softened and pork is golden on all sides.
Stir in the flour and cook for a couple of minutes before slowly pouring in the stock. Simmer the mixture until the pork is cooked through. Add the cucumber and sour cream. Continue to simmer for another minute before removing from heat.
Season with salt and pepper. Garnish with fresh parsley and serve immediately.