Easy Pork Stroganoff Recipe

Easy Pork Stroganoff Recipe

Savoury and sustaining, this creamy pork dish is so much more than the sum of its parts. It’s a pretty quick recipe, too, making it ideal to keep up your sleeve for those days when time is tight but you don’t want to compromise on quality. Serves 2.

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Ingredients

1 tbsp Olive Oil
10g Unsalted Butter
1 Onion, trimmed, peeled, halved and sliced thinly
1 x 330g Greendale Pork Tenderloin Fillet, cut into strips about 0.5cm wide
1 tbsp Wholegrain Mustard
½ tsp mild Smoked Paprika
220g Mushrooms, wiped clean and sliced fairly thickly
200ml Crème Fraîche (if this is hard to find, you can substitute plain Greek Yoghurt)
½ a Lemon, juice only
75ml dry White Wine (or substitute hot stock if preferred)
Sea Salt and freshly ground Black Pepper
Cooked Basmati Rice, to serve (optional)
A few leaves of Parsley, washed and chopped

Method

If you plan to serve your Stroganoff with rice, rinse the rice and start it cooking before you begin the recipe (you can always drain it and leave it covered in a warm pan if it’s ready before you are).

Put a clean plate next to the hob, then place a frying pan over a medium heat and add the olive oil and butter. When the butter has melted, add the prepared onion to the pan and fry for 3-5 minutes, or until soft. Lift the onion slices out of the pan and on to the waiting plate, and put the pan back on the hob. Turn the heat up to high and wait for the pan to become smoking hot; as soon as it does, put the strips of pork into the pan and stir-fry them briskly until browned all over, using a fish slice to keep them moving around the pan so they don’t burn.

Next, add the sliced mushrooms to the pan and cook – still keeping everything moving – for just a few minutes until their juices start to run. Tip the cooked onion slices back into the pan and stir well, then season to your taste with salt and pepper. Pour in the wine or stock and let it bubble away, stirring regularly, until slightly reduced, then stir in the crème fraiche, the paprika and the mustard. Lower the heat and let the sauce simmer gently (stir every so often to prevent sticking) until it has reduced by almost half its volume, then stir through the lemon juice. Check you are happy with the seasoning, then serve straight away on a bed of rice (if using) with the parsley leaves scattered over.

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