Today's meal is from #Estonia - and there were two components to it: Sealihast Ahjustrooganov Majoneesiga (Baked Pork Stroganoff with Mayonnaise); and Mulgipuder (Barley Porridge)! I served it with a heavy rye bread I found at our local market, as that seems most closely aligned with the cuisine, based on what I have read and researched. I am including both recipes below - make them together or choose the one(s) that most appeal to you - they were a great combo. Both were delicious!
Yum, yum, yum - Let's get started!
SEALIHAST AHJUSTROOGANOV MAJONEESIGA ("Baked Pork Stroganoff with Mayonnaise")
Total Time: ~45 Minutes
Serves: 4-6 servings
Ingredients:
1.5 lbs (680 grams) Pork Loin, sliced into strips
8 oz (225 grams) Mushrooms, sliced
2 Yellow Onions, sliced
1 cup (250 ml) Mayonnaise
2 tablespoons (30 ml) Cooking Oil
Salt, to taste
Pepper, to taste
Directions:
Preheat the oven to 400 degrees F (200 C).
Season the pork strips on top and bottom with salt and pepper.
Heat the oil in a frying pan on medium-high heat.
Add the pork strips and brown on both sides.
Using a slotted spoon or a cooking fork, remove each piece and transfer to a baking dish and set aside.
Add the onions to the hot oil in the frying pan and cook until soft, about 5 minutes.
Top the pork strips with the onions.
Cover the baking dish with the mushrooms, in an even layer.
Spoon the mayonnaise as a top layer in the baking dish, trying to even it out. [TIP: I found a squeeze bottle of mayonnaise when shopping for this meal, and estimated the 1 cup/250 ml by squeezing it into an even pattern across the top of the mixture in the baking dish - very easy and no need to wrestle with trying to spread it out!]
Bake in oven for 30 minutes.
MULGIPUDER ("Barley Porridge")
Prep: 2 Hours
Cook: 30 Minutes
Total: 2 Hours, 30 Minutes
Serves: 4
Ingredients:
3 large Potatoes (25 oz / 700 grams)
1/2 Cup (100 grams) Pearl Barley
4.4 ounces (125 grams) Gammon [Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked. Choose a similar ham/pork you have access to at your market.]
1 large Onion
1/4 cup (50 ml) Milk
3/4 tablespoons (11 ml) Sunflower Oil
1.5 cups (375 ml) Water
Directions:
Wash and soak the pearl barley for at least 2 hours.
Peel and chop the potatoes and place them in a large pan together with the drained barley and the water.
Simmer over low heat until the barley is cooked (approximately 20-25 minutes).
Add the milk and beat with a large wooden spoon (or a potato masher) until it has a smooth, porridge-like consistency.
Dice the gammon and onion and fry in oil until golden brown.
Decide whether you want the onion and gammon on top, or stirred in - both are considered traditional.
Let me know what you think in the comments below once you've had a chance to try it!
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