- 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
- Marinate the pork with the paprika and some olive oil, sit to the side until needed.
- 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.
- Reduce the liquid down then add the pork strips. Keep stirring the pork in the pan, making sure that it cooked though.
- Once the pork is cooked, stir in the mustard and cook for a minute then add the soured cream.
- Heat through thoroughly, once bubbling remove from the heat. Stir in most of the parsley, keeping a little for garnishing.
- 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.