Cosy autumn cooking
Pork stroganoff
Whether it’s for a midweek meal or a casual dinner party main, stroganoff is a great go-to dish. Traditionally, it’s made with beef, but the mushrooms, paprika and soured cream also work well with pork. We’ve added extra mushrooms for more flavour and texture, and Dijon mustard for some heat. For best results, we prefer to freeze it before adding the soured cream, stirring it through once it’s defrosted.
SERVES 4 PREP 15 mins COOK 35 mins EASY ❄
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
2 tsp Dijon mustard
200ml pork or chicken stock
284ml or 300ml pot soured cream
2 tbsp chopped parsley
cooked rice, potatoes or tagliatelle, to serve
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.
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.
