Kurzemes Stroganovs - Latvian Pork Stroganoff

     This delicious Pork Stroganoff come by way of Tara's Multicultural Table and is one of my families top ten recipes. I made it for Valentine's day, and it was perfect since we all loved it. I even plan on making it again this week, which is huge, I don't repeat a lot of recipe in my house. 

     From Latvia, this delicious mix of pork and pickles is perfectly accented with rich bacon and sour cream. Typically it is served over mashed potatoes but as I was making dinner that day I realized I was out so subbed in pasta instead. It will be amazing either way. 
 

6 slices bacon

2 lb. pork loin, cut in to strips

1 large red onion, chopped

2 Tbsp. flour

2 1/2 c. beef broth

3/4 c. pickles, chopped

3/4 c. sour cream

Fresh Parsley

Mashed potatoes or pasta for serving

Fry the bacon in a pan until browned. Remove from the pan but leave the drippings. 

Season the pork with salt and pepper and cook, in batches, until browned. Be careful not to crowd the pan or the meat will stew and not sear. Remove and keep warm

Add the onion and chopped pickle to the pan and cook, stirring, for about 5-6 minutes or until the onion is translucent. add the flour to the pan and keep cooking for about another minute or two. 

Add the meat and the broth to the pan and simmer together for about 10 minutes to allow the flavors to meld and the sauce to thicken. 

In a separate bowl whisk the sour cream. Add a ladle full of broth to the sour cream and stir to combine. Add another ladle and stir again. Keep adding ladles to the broth until it thins out enough to pour. Pour the sour cream in to the pan and stir to combine. Heat through and top with fresh parsley. 

Serve over mashed potatoes or cooked pasta.