home → Snacks How to cook delicious pork stroganoff according to a step-by-step recipe with photos. Pork beef stroganoff - tempting aroma and stunning taste Classic pork stroganoff recipe

How to cook delicious pork stroganoff according to a step-by-step recipe with photos. Pork beef stroganoff - tempting aroma and stunning taste Classic pork stroganoff recipe

In its classic form, beef stroganoff is stewed beef with a delicate gravy. But you can cook this dish with other types of meat. For example, beef stroganoff made from pork turns out to be especially satisfying, tasty and aromatic.

It is best to use thick-walled dishes for preparing beef stroganoff. It is in it that the meat will be fried evenly, in the end it will turn out soft and will not burn. In addition to pork (600 g), for the classic beef stroganoff recipe you also need to take other products: 300 g low-fat sour cream, 40 g wheat flour, 3 onions, any seasonings for meat, salt.

The pork is first cut into large chunks and beaten thoroughly, and only then chopped into thin cubes. Without such preliminary preparation, the meat may turn out too tough.
Large onion half rings are fried in vegetable oil or butter. In the same bowl, pork is cooked until it reaches an appetizing crust.
After about 7-10 minutes, flour is poured into the container. It should cover all the ingredients, so you need to mix them thoroughly.
Add sour cream and a small amount of water to the meat and onions. All that remains is to add salt, seasonings and simmer the dish over low heat for 25 minutes.

The finished classic beef stroganoff is sprinkled with a large amount of chopped fresh herbs. You can also add thin slices of garlic to it.

Recipe with cream gravy with mushrooms

Cream and mushrooms will help improve the popular meat dish. But it’s best to take not forest champignons, but champignons (5-7 pcs.). You will also need to use: 250 g pork pulp, 220 ml. heavy cream (at least 20%, but better - 33%), 170 ml. meat broth, 1 onion, salt, spices.

The meat is cut across the grain into thick strips (about 4 by 1.5 cm), and then fried in oil or fat for 10 minutes.
Add onion, chopped in any convenient way, to the pork in the frying pan. When its slices become soft and almost transparent, thin slices of mushrooms are added to the mass. The ingredients are fried together with constant stirring.
Broth is poured into the meat with onions and mushrooms. You need to simmer the food until the liquid has evaporated by about half.
The above ingredients are seasoned with cream, seasonings and salt. Together they cook for another 10-12 minutes.

The resulting creamy mushroom stroganoff goes well with mashed potatoes and any pasta. A gentle gravy will replace sauce and other similar additions to the side dish.

Tender pork stroganoff with cream sauce and tomatoes

This version of beef stroganoff will take a little more time to prepare. But the resulting dish will be a worthy guest even for a festive table. Tomatoes add brightness and make the meat and gravy look even more appetizing.

You need to take: 600 g of meat pulp, 2 white onions, 150 ml. low-fat cream, 60 g tomato paste (without salt or any additives), 2 large tomatoes, 70 g butter, 50 ml. any vegetable oil, a mixture of peppers, any spices, salt.

Pre-preparing the meat is important. The pork is thoroughly washed with cold water, dried with a paper towel and trimmed of excess fat and veins. All that remains is to cut it into thin long slices and lightly beat it with a special hammer.
The mixture of two types of oils heats up well, after which pieces of meat are dropped into it. They should be covered with a thin crust, but at the same time retain their juiciness inside.
The onion is finely chopped and sent to the pork. The tomatoes are grated on a coarse grater (most of the skin should remain in the hands of the cook) and are also added to the meat. The ingredients are salted, peppered and cooked for another 10 minutes over low heat.
When the onion turns golden, you can pour flour into the pan. It should cover all the components.
All that remains is to pour the cream and tomato paste into the container, mix the mass thoroughly and cook it over the lowest heat under the lid for another 15-20 minutes. You can remove the pan from the stove when the meat is soft and tender.

The finished dish can be served with buckwheat, boiled green beans and broccoli. In general, any side dishes go well with it.

Recipe for cooking in a slow cooker

If you have a multicooker at home, you can also use it to prepare beef stroganoff.

The device model does not matter. For beef stroganoff in a slow cooker you need to take: 600 g of meat tenderloin, 90 g of low-fat sour cream, 1 white onion, 60 g of flour, 1 tbsp. tomato paste without additives, salt, spices.

The meat is washed with water, dried, cut into small slices and cooked in the “Frying” mode with constant stirring until an appetizing crust appears.
Chopped onions, salt, and seasonings are added to the pork, and the ingredients are cooked together for a couple more minutes.
Sour cream, tomato paste, flour and a small amount of water are sent to the meat. The mass is thoroughly stirred so that there are no lumps in it.
The dish is prepared in the “Stew” mode under a closed lid for 30 minutes.

If in the end the meat turns out to be a little tough, you can leave it in the “Warming” multicooker mode for another 20-25 minutes so that the pork is thoroughly soaked in the resulting sauce.

With pickled cucumbers in Lithuanian style

The main feature of the Lithuanian version of preparing beef stroganoff is the presence of finely chopped barrel pickles (1-2 pcs.) and mustard (1 tbsp.). They give the dish a special piquancy. In addition to these ingredients, you will also need to take: 600 g of meat, 1 onion, 300 g of cream (minimal fat content), 50 g of wheat flour, 1 tbsp. tomato sauce or mild ketchup, salt, seasonings. The following describes in detail how to cook pork stroganoff in Lithuanian style.

Onions cut into thin half rings are fried in oil until soft. After this, chopped pickles are added to it.
The pork strips are generously sprinkled with flour and quickly fried in a separate frying pan. 3-5 minutes is enough.
The meat is accompanied by onions with cucumbers, mustard, tomato paste, cold cream, salt, and spices. All ingredients are thoroughly mixed and left to simmer over low heat. When the meat becomes soft and the sauce thickens, the dish is completely ready.

Some housewives immediately add miniature pieces of potatoes to beef stroganoff in Lithuanian style. The result is a dish that does not require a side dish.

With milk gravy

If the cook does not have cream or sour cream on hand, then it will be quite possible to prepare beef stroganoff with milk (250 ml). In addition, you will need to take: 500 g each of pork pulp and white onion, 2 pcs. carrots, 1 tbsp. wheat flour, mole, spices.

The pork cut into strips is thoroughly fried in a frying pan until all the liquid has evaporated from it.
Coarsely grated carrots and chopped onions in any convenient way are added to the meat. Cook the ingredients together over low heat until the vegetables are soft.
Flour is poured into cold milk, and after whipping, the liquid is poured into a frying pan with meat.
All that remains is to add salt, spices and simmer the treat until the pork is soft.

The finished gravy should be quite thick. If its consistency does not change for a long time, you can add a little more flour to the pan.

Pork Stroganoff with mushrooms

Both heavy cream and sour cream (200 g) can be used as a filling base for such a dish. A variety of mushrooms (250 g) are also suitable - fresh or dried forest mushrooms, as well as champignons. In addition to these components, you also need to take: 600 g of meat, 1 onion, 2 tbsp. flour, salt, spices.

The meat and onion are cut into small pieces, and then they need to be fried together until the vegetable is soft.
If the mushrooms are dried, they are first soaked. The fresh product is immediately cut into slices or any other convenient way.
Mushrooms are added to the meat and onions, after which salt and selected spices are added to the pan.
All that remains is to add flour to the products, mix everything well and fry for 3-5 minutes.
At the very end, cream is poured into the meat with vegetables and mushrooms (or sour cream is added).
The beef stroganoff will simmer for about half an hour under a closed lid on the lowest heat.

The degree of readiness of the treat is always determined by the pork. If it is too hard, you can extend the recommended simmering time.

Regardless of which recipe for pork stroganoff with sour cream or other additives is chosen, ground paprika, granulated garlic and oregano always go well with this dish.

But you can experiment with other spices.

Beef Stroganoff is a French dish and was originally made from beef. The original French name is Boeuf Stroganoff. Now there are many recipes for how to cook meat Stroganoff style. Preparing such a dish is quite simple. Although beef is the original meat for making beef stroganoff, pork is no worse in taste. The meat is tender and goes well with any side dish. Preparing this dish takes 30-40 minutes.

How to cook classic pork stroganoff

Ingredients

pork - 500 grams;
onion - 1 pc.;
sour cream 20%;
oil;
flour - 2 tbsp;
salt - one incomplete teaspoon;
ground pepper - 1 pinch.

This amount of food will make 6 servings.

Preparation

Step 1.
Rinse the meat and cut into pieces lengthwise. Many housewives beat pieces before cutting them. But this is optional.

Step 2.
After the meat is cut into oblong strips or strips, you need to heat the frying pan by pouring into it the oil you are used to: regular sunflower oil or flavored oil - whichever you like best. While the pan is heating up, roll the meat in flour, which will give it a golden crust. It is very important to heat the pan well, otherwise the beef stroganoff will be dry and tough. Fry the pork over high heat, uncovered, until it is juicy and completely saturated. A very important point - no need to add salt.

Step 3.
After the meat is covered with a crust, you need to cut the onion into four parts, and each of them into oblong strips. Throw into the frying pan with the meat, fry the onion so that it does not crunch. Stir for 5 minutes and fry until the onion turns golden.

Step 4.
When the onions are ready, you need to pour the sour cream into the pan and stir until it warms up. Now you can add salt and spices. You can buy a special seasoning for beef stroganoff. When the sour cream is mixed and warms up a little, you need to pour a glass of water or broth into the frying pan, depending on what you like best. The heat should be reduced to minimum and the beef stroganoff should continue to simmer for another 15-20 minutes.

Step 5.
The meat will be ready when it becomes soft. Then you can remove the pan from the heat. Beef Stroganoff goes very well with pasta or baked potatoes.

The nutritional value of this dish in 100 grams is:

Calories - 154 kcal
Proteins - 10.6 g.
Fats - 9.9 gr.
Carbohydrates - 5.9 g.

Pork beef stroganoff in creamy sauce with mushrooms

There are a lot of recipes for cooking meat Stroganov style. It is made from chicken, beef, pork and other types of meat. In this recipe we will learn how to cook Pork Stroganoff with cream gravy and mushrooms. To prepare this dish you will need Ingredients:

pork - 600-800 grams;
onion - 1 onion;
champignons - 300g;
spices - pepper or a special mixture for beef stroganoff;
salt - half a teaspoon;
vegetable oil;
cream or cream sauce at least 20%;

Products are designed for 4 servings.

Preparation

Step 1.
Before cooking meat, rinse it under water; there may be a layer of fat in the meat; you can cut it out. After you have washed the pork, cut it into small pieces and strips.

Step 2.
Place the frying pan on the fire and heat it well; if you put the meat in a cold frying pan, it will not crust and will be tough. While the pan is heating up, roll the meat in flour and fry over high heat until golden brown. Chop mushrooms and onions. Mushrooms need to be cut large, lengthwise. And the onion is a quarter rings. First put the onion in the pan and simmer.

Step 3.
When the onions are ready, add the chopped champignons to the pan and simmer along with the meat and onions until all the liquid has evaporated. Only after this can the dish be salted and spices added. You can use regular ground pepper, or special seasoning for beef stroganoff. When all the water has evaporated, you can pour out the creamy sauce, stir and add a glass of water.

Step 4.
Cover with a lid and simmer until the meat is tender and the water has completely evaporated. On average, after adding the sauce, the meat cooks for 15-20 minutes. Pasta and puree are combined with this method of cooking meat.

The nutritional value 100 grams of beef stroganoff with mushrooms:

Calories: 176.9 Kcal
Proteins: 11.6 g.
Fat: 12.2 g.
Carbohydrates: 5.6 g.

This preparation of beef stroganoff is very original both in taste and combination. A gentle gravy will replace additives and any other seasonings.

This recipe is also shown in video:

Recipe for pork stroganoff with cream and tomato gravy

This recipe will turn out to be sour, due to the tomato paste, which we add to the meat Stroganov style. Below is a detailed description of the recipe.

This recipe will require: Ingredients:

pork tenderloin: 500 gr.;
tomato paste: 60 gr.;
sunflower oil;
heavy cream (at least 20%);
butter;
Wheat flour;
greenery;
spices: pepper or special seasoning for beef stroganoff

From this quantity of products you will get 4 servings of Stroganov meat.

Preparation

Step 1.
As usual, the meat needs to be washed. If the piece has veins or excess fat or skin, trim them off. The pork must be cut into strips, but not into very thick pieces, so that it is well-fried and soft. Strips two centimeters thick will be ideal.

Step 2.
Next, you need to put a frying pan on the fire so that it is well heated; if you put the meat in a cold frying pan, it will be crustless and dry. Next, leave a small piece of butter (about the same as in the picture) to heat in the frying pan and wait until it melts.

Step 3.
While heating is in progress, the strips of meat need to be rolled in flour to get a golden crust. When the butter melts in the frying pan, pour sunflower oil into it, stir and add the meat. There is no need to cover with a lid. Add salt and spices later. Fry over high heat. While the meat is stewing, cut the onion into half rings, when the water from the meat has evaporated, add the onion, stir well and regularly with a spatula so that nothing burns. Simmer the meat and onions until the onions have a golden color. The vegetable should not crunch, make sure it is soft. Now you can add salt and seasoning. When the onions are cooked, add the tomato paste and cream; the heat should be minimal at this stage of cooking.

Step 4.
Cover the pan with a lid and leave for 15 minutes, this is enough for the meat to be completely cooked. The preparation time for this dish will take 35-40 minutes.

The nutritional value beef stroganoff in tomato for 100 gr. is:

Calorie content: 142 Kcal
Proteins: 13.3g.
Fats: 26.6g.
Carbohydrates: 5.2g.

Beef Stroganoff has many cooking options, and, perhaps, all of them are very tasty. The recipe for the dish was created by a French chef, but in Russian cuisine this dish is no less popular. The dish is served, as is typical for Russian cuisine, not separately from the sauce, but together with it, with gravy. Stroganoff-style meat is very popular in Russia, but it is not a traditional dish of Russian cuisine.

Beef Stroganoff is one of the most popular dishes in the world today. It is prepared in America, Europe, Australia and even in Africa. But not everyone knows that the birthplace of the famous beef stroganoff is Russia.

The meat dish is named after Count Stroganov. Translated from French - “beef Stroganoff style”. From the name one can judge that the dish was originally prepared from beef. But many believe that it is from pork that it turns out more tender and refined. Pork beef stroganoff with sour cream immediately fell in love with lovers of good cuisine and chefs for the following qualities:

Ease of preparation and portioning; consistency of dish standards; it does not require any exotic or expensive products; The dish successfully combines French and Russian cuisine.

And, of course, it’s simply delicious. Beef Stroganoff can be served with a side dish, as its sauce will perfectly complement porridge or mashed potatoes. But if desired, the dish can also be served as a snack, for example, with beer. Why not, because juicy meat with vegetables and sour cream is exactly what is sometimes missing during friendly gatherings.

But what is beef stroganoff? Essentially, these are small pieces of meat drenched in sour cream or cream sauce, which has a pleasant, thick texture. The meat is cut into thin slices, beaten and fried. Sour cream and everything your soul desires is added to it.

Beef Stroganoff with pork sour cream

Cooking beef stroganoff from pork or beef is quite simple if you know the intricacies of cooking. This recipe is not classic, but it also has a right to exist. After all, vegetables with sour cream and pork go together just perfectly.

Ingredients

pork tenderloin – 500 gr.;
onions – 1-2 pieces (the more, the tastier)
sweet paprika – 200 gr.;
sour cream – 250 ml;
flour – 1 tablespoon
vegetable oil for frying;
parsley;
salt;
black pepper;
seasoning for meat.

Preparation

Wash the piece of meat and dry it with a paper towel. Cut it into thin pieces along the grain. The thickness of the pieces is 2-3 cm. Not thinner, as the meat may turn out a little dry.

Now the meat needs to be beaten. So that the pork does not stick to the hammer and as a result it turns out more juicy. When beating, it is better to cover it with cling film or a regular plastic bag.

Beat the meat on both sides, without being too zealous, but also without being lazy. The meat should become thinner and softer.

Now cut the broken pieces across the fibers into strips up to 2 cm thick.

Cut the onion into half rings approximately 4-5 mm thick.

Heat vegetable oil in a thick-bottomed frying pan. It can be replaced with 1-2 tablespoons of butter. With it the dish will have a subtle creamy taste.

Fry the pork over high heat until golden brown. To prevent the pork from burning, you need to stir it all the time or you can shake the pan from yourself from bottom to top. Then the meat is mixed well and coated in oil on all sides. Quickly frying the meat will create a crust that will prevent the meat juices from escaping into the sauce.

Add onion to the fried meat.

Season with spices. Stir and fry for a few minutes. The onion should become soft.

Cut the paprika into long strips to match the pieces of meat.

Add pepper to the pan. Mix. You don’t have to add sweet pepper, but it will give the finished dish a subtle sweetish note, which will improve its taste.

Add flour.

Mix well and add sour cream. Choose non-fat sour cream for the dish. The sauce should be liquid. If this does not work, then add a little broth or hot water.

Cook pork stroganoff covered for 15 minutes. At the end of cooking, chop the greens.

And add it to the dish.

Pork beef stroganoff with sour cream sauce is ready. The best side dish for it is mashed potatoes or rice. A salad of fresh vegetables will complete the picture.

Classic pork stroganoff with cream

It is believed that beef Stroganoff was originally prepared not with sour cream, but with cream. This is a very tender dish with a delicate taste. So why don’t we try pork exactly in the form in which it was served on the tables of Count Stroganov’s open houses?

Ingredients:

Preparation:

The pork is cut along the grain into pieces 15-2 cm thick and seasoned with salt and black pepper.
The pork fights back, but not too much. The meat should retain its texture.
The chops should be cut into thin slices of approximately 2 cm.
In the meantime, the frying pan is heated well, vegetable oil and butter are added to it, it should warm up well.
Pieces of meat are rolled individually in flour and placed in a frying pan. After a couple of minutes, mix them well and continue frying over medium heat.
The onion is peeled and cut into not too thin half rings and added to the meat.
Everything is mixed and fried until the onion becomes soft and acquires a golden hue. During cooking, salt the onion and pork and add a little black pepper. It is worth considering that the dish should not be too salty.
Cream is poured into the beef stroganoff and a bay leaf is added.
Cover everything with a lid and simmer for 10 minutes. At the end, discard the bay leaf.

Pork beef stroganoff with cream served with a side dish or as an appetizer. It should be decorated with fresh parsley.

The beauty of this dish is that it can be prepared from almost any meat. It can be tenderloin, ham, fillet, brisket or collar depending on preference.

Flour can be added at the end of cooking, but it is better to roll the pork pieces in it. This will make the meat more tender and the sauce will have a nice creamy texture.

Pork beef stroganoff with gravy can be prepared as a semi-finished product. To do this, the meat is beaten and cut, then simply placed in the freezer. When you need to prepare a delicious dinner or snack, just fry the meat with onions and sauce. It will take about 15-20 minutes, which is very convenient.

Beef Stroganoff Recipes

1 hour

140 kcal

5/5 (1)

Pork beef stroganoff is quite easy to prepare; even a culinary novice can cope with this task; you just need to know some of the subtleties and features in preparing this dish.

It was invented for open tables in the 17th and 18th centuries by a cook in the service of Count Stroganov. Combining the technologies of French cuisine (roasting meat with sauce), as well as the standards of Russian cuisine (serving the sauce not separately, but in the form of gravy), the result was a tender and tasty meat dish, which over time gained enormous popularity abroad.

Classic recipe for pork stroganoff with sour cream

Kitchen utensils and appliances: kitchen hammer, cutting board, stove, frying pan, cling film.

List of ingredients

First stage

Second phase

Place a piece of butter in a frying pan and put it on the fire. Butter will give the meat a certain nutty flavor and a golden crust. We wait until the butter is completely melted, then add the vegetable oil.
This mixture of oils is perfect for this recipe, as during cooking the meat is evenly heated and fried without burning on the pan.
We wait until the frying pan is very hot and place pieces of pork on it. It is worth noting that the meat should be placed exclusively on a very hot frying pan, so a crust appears on each piece, which envelops the meat and retains the juice in it. Fry for a couple of minutes over very high heat, actively stirring the meat, then reduce the heat to medium.
Salt and pepper all the ingredients in the pan to taste, and also add a little paprika for flavor. Mix all the contents of the pan and reduce the heat to almost minimum. Add a tablespoon of flour and mix all the ingredients.
As soon as the onion is fried until golden brown, add natural tomato paste to the pan, about two tablespoons will be enough.
It's time to add sour cream, it should be chilled. After adding sour cream, mix all the ingredients again, cover with a lid and simmer all the ingredients for about 10-15 minutes.
Before the expected end of cooking, be sure to try a piece of pork: if it is juicy and soft, this means that pork stroganoff in sour cream sauce can be served, garnishing the dish with chopped parsley. Bon appetit!

Recipe for pork stroganoff with mushrooms and gravy

25 minutes prep, 30 minutes cooking.
4-5.
Kitchen utensils and appliances: kitchen hammer, cutting board, stove, frying pan, cling film, garlic press.

List of ingredients

Let's start cooking beef stroganoff

Wash the pork in water and dry it with paper towels. We clean it on a cutting board from various films, as well as from fatty streaks. Cut the meat into pieces 2 centimeters thick.
Place the chopped pieces of meat on a cutting board and cover them with cling film, then beat each piece with a kitchen hammer, first on one side and then on the other so that each piece is soft.
Be sure to cut across the grain so that the finished meat is not too tough and rubbery.
Place a piece of butter in a frying pan, melt it over the fire and add vegetable oil.
We wait until the frying pan is very hot and place pieces of pork on it. Fry for a couple of minutes over very high heat, actively stirring the meat, then reduce the heat to medium.
We clean both onions and cut them into thin half rings. As soon as the pork is fried and the juice coming out of it has almost boiled away, add chopped onion to the frying pan and mix the entire contents of the frying pan thoroughly.
Wash the champignons in water and cut them into large pieces, add them to the pan.
Salt and pepper all ingredients to taste, and also add a tablespoon of flour. Mix all the contents of the pan and reduce the heat to almost minimum.
Using a garlic press, chop a couple of cloves of garlic and mix them with sour cream and Dijon mustard in a plate.
As soon as the onion is fried until golden brown, add the sour cream and mustard mixture. After adding the sour cream mixture, mix all the ingredients again, cover with a lid and simmer the contents of the pan for about 10-15 minutes. Before the expected end of cooking, be sure to try a piece of pork: if it is juicy and soft, this means that the dish can be served!

Bon appetit!

Recipe for pork stroganoff in a slow cooker

Time allotted for cooking beef stroganoff: 15 min prep, 1 hour 50 min cook.
Number of servings received: 4-5.
Kitchen utensils and appliances: kitchen hammer, cutting board, slow cooker, cling film.

List of ingredients

Let's start cooking beef stroganoff

Wash the pork thoroughly in water and dry it with paper towels. We clean it on a cutting board from various films, as well as from fatty streaks. Cut the meat into pieces 1.5-2 centimeters thick.
We place the chopped pieces of meat on a cutting board and cover them with cling film, after which we beat each piece with a kitchen hammer, first on one side and then on the other.
Cut each broken piece into strips approximately 2 centimeters wide.

Cut the meat across the grain, otherwise after frying it will be too tough and difficult to chew.
Place a piece of butter into the multicooker bowl.
We clean both onions and cut them into thin half rings, which we add to the butter in the slow cooker. Set the “Baking” mode for 30 minutes and fry the onion in this mode for about 10 minutes.
Dredge each piece of meat in flour and add them to the slow cooker. Fry for another 20 minutes.
Open the lid of the multicooker, salt and pepper all the ingredients in it to taste, and also add a little paprika for flavor. Mix all the ingredients together.
Add a few tablespoons of cold sour cream, as well as two tablespoons of tomato paste. Mix all ingredients thoroughly so that the sour cream covers every piece of meat.
Set the “Stew” mode and close the lid of the multicooker. It is worth noting that if there is too little liquid in the multicooker bowl, then before stewing you should add about half a glass of ordinary water.
After the treasured signal, place the finished beef stroganoff on a plate and garnish with chopped parsley or any other favorite herbs.

Bon appetit!

Pork beef stroganoff video recipe

It is worth noting that it is advisable to prepare this dish before serving; it should not be reheated. Or it would be a more reasonable option to prepare the sauce separately and mix it with the meat just before serving. Watch a short video on how to properly prepare delicious pork beef strganoff.

We hope that you enjoyed this dish of original Russian cuisine and soon you will cook pork using one of the above recipes. Well, if you want to cook beef stroganoff from another type of meat, then for this case we have a recipe, as well as from. This dish can be interestingly interpreted under, so be sure to check out this recipe, it will definitely not leave you indifferent!

And that's all for us. Remember that absolutely anyone can cook delicious food; it is only important to remember and put into practice various tricks and take into account the subtleties of preparing each dish. Cooking is a huge world of experiments, in which there will definitely be a place for your interesting solutions, as well as interpretations. Don't forget to share your thoughts on the above recipes. And we just once again wish you and your loved ones bon appetit!