Thursday, 16 February 2012

Recipe - Pork Stroganoff

 The history of stroganoff lies back in the 19th century. The original Russian classic was traditionally just sautĂ©ed beef cooked with soured cream and a little mustard. Onced cooked, the stroganoff was served with thinly fried potato sticks. Over time, chefs have added their own twists on the classic dish, this is my version.
  • 250g pork loin, thinly sliced
  • 1 medium shallot, chopped finely
  • 1 garlic clove, chopped
  • 150g chestnut mushrooms, quartered
  • 100ml white wine or dry sherry
  • 1tsp Dijon mustard
  • 1/2 tsp smoked paprika (I always used Spanish)
  • 1/2 tsp hot smoked paprika
  • 150ml soured cream
  • Flat leaf parsley, chopped roughly
  1. Marinate the pork with the paprika and some olive oil, sit to the side until needed.
  2. Pour a little olive oil to a hot pan, once heated add the shallot, garlic and mushroom. Cook the veg for a few minutes before adding the wine to the pan.
  3. Reduce the liquid down then add the pork strips. Keep stirring the pork in the pan, making sure that it cooked though.
  4. Once the pork is cooked, stir in the mustard and cook for a minute then add the soured cream.
  5. Heat through thoroughly, once bubbling remove from the heat. Stir in most of the parsley, keeping a little for garnishing.
  6. Serve with fluffy boiled rice.

I have been making this for years now and it has become a firm favourite of family and friends. Try making it with red wine instead of white, it will add a lovely richness to the finished sauce.
Let me know how you get on with the stroganoff, or any of your own twists that you like to add.

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