Pork stroganoff
Pork fillet is a really tender cut so great for quick-cook dishes like Mary's creamy pork stroganoff. It makes a great change from beef and tends to be cheaper, too.
Ingredients
- 400g/14oz pork fillet
- 2 tbsp sunflower oil
- 25g/1oz butter
- 1 onion, finely sliced
- 2 tsp paprika
- 225g/8oz button chestnut mushrooms, halved
- 140ml/5fl oz soured cream
- 1 tbsp lemon juice
- salt and freshly ground black pepper
To serve
- 1 tbsp chopped fresh parsley
- mashed potato
Method
Cut the pork fillet into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper.
Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until browned. If it is cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate.
Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender, about 10 minutes. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute.
Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper.
Garnish with the parsley and serve the mashed potato alongside.