per request, this is from "Russian Cooking" by Robin Howe, first published in Great Britain in 1964.
1lb (450g) lean pork
butter for frying
1 small, chopped onion
1 T tomato puree
4 fl oz (123ml) meat stock
2 T sour cream
chopped fresh dill and parsley
Clean the pork, slice it thinly and beat. Sprinkle with salt. Melt the butter, lightly fry the meat, add the onion and continue frying over a low heat. Sprinkle the meat and onion lightly with flour, blend, add sour cream, tomato puree and stock. Bring to the boil, lower the heat and cook gently until the pork is tender.
Serve with fried or boiled potatoes and dumplings, long-grain rice or buckwheat, and sprinkled with chopped fresh dill and parsley.
For this dish the pork must be of the very best quality.
my comment: if anyone tries this, i would love to hear of the results. the book, by the way, does provide a standard beef stroganoff recipe as well as one "ukrainian style".