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Pork stroganoff

One serving of pork stroganoff with tagliatelle

Pork stroganoff

Name: Pork stroganoff
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp sunflower oil; 500g chestnut mushrooms sliced; 400g pork fillet cut into 1cm pieces; 2 onions sliced into half moons; 1 tbsp smoked paprika; 2tsp Dijon mustard; 200ml pork or chicken stock; 284ml or 300ml pot soured cream; 2 tbsp chopped parsley; cooked rice potatoes or tagliatelle, to serve

Samuel Goldsmith

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.47 ratingsRate

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Enjoy our stroganoff for a casual dinner party main. A great go-to dish, we've made it with pork and added Dijon mustard and extra mushrooms for more oomph

Freezable

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
500g chestnut mushrooms

sliced
400g pork fillet

cut into 1cm pieces
2 onions

sliced into half moons
1 tbsp smoked paprika
2tsp Dijon mustard
200ml pork or chicken stock
284ml or 300ml pot soured cream
2 tbsp chopped parsley
cooked rice

potatoes or tagliatelle, to serve

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Nutrition: Per serving

kcal402
fat27g
saturates12g
carbs8g
sugars7g

low
fibre3g
protein30g

high
salt0.8g

low

Method

step 1

Heat 2 tsp of the oil in a large frying pan over a medium heat and fry half the mushrooms for a few minutes until their liquid is released and evaporates. Remove from the pan and set aside, then repeat with the remaining mushrooms and another 2 tsp oil. Set aside. In the same pan, fry the pork for 5-8 mins in 2 tsp oil until browned. Set aside.
step 2

Fry the onions in the remaining 1 tbsp oil over a low-medium heat until beginning to caramelise, around 10-12 mins, then tip the mushrooms back in along with the pork. Sprinkle over the paprika and spoon in the Dijon mustard. Give everything a good mix to combine. Pour in the stock, season well with salt and pepper, then mix again. At this point, you can remove from the heat, leave to cool, then cover and chill. Will keep chilled for three days or frozen for up to three months. When ready to serve, defrost fully before bringing to a simmer and continuing with the recipe.
step 3

Stir through the soured cream. Cook for about 2 mins more to ensure the meat is piping hot, then scatter over the chopped parsley. Serve with rice, potatoes or tagliatelle, if you like.

Recipe from Good Food magazine, October 2022

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A star rating of 4.5 out of 5.47 ratings

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