This pork stroganoff is a healthy and quick version of the classic dish, substituting beef for pork and making it perfect for a mid-week dinner. I based my version on a recipe by Easy Peasy Foodie with a couple of Pershore Patty tweaks. As the original recipe suggests, this delicious pork stroganoff would be perfectly nutritious accompanied by some brown rice and steamed vegetables. We’re a little mushroom crazy, so I served ours with mushroom rice and a Tesco stuffed cream cheese and garlic mushroom.
The recipe serves 2-3
- 1 packet microwave basmati rice (I’ve used Tilda mushroom rice)
- 1 tablespoon olive oil
- 500g pork loin steaks, fat trimmed off and cubed
- Small knob of butter
- 1 onion, diced
- 100g chestnut mushrooms
- 2 cloves garlic, grated or crushed
- 3 teaspoons smoked paprika (use normal paprika if you don’t have smoked)
- Salt and black pepper to taste
- 150ml sour cream (or crème fraiche if you prefer)
- 2 tablespoons parsley, chopped (plus extra for garnish)
- 1tsp Dijon mustard
- Tenderstem broccoli to serve (or another green vegetable such as spinach, cabbage or kale). We served ours with a stuffed cream cheese and garlic mushroom bought from Tesco.
- Put a tablespoon of olive oil in a large frying pan and heat for 1 minute, add the cubed pork and cook over a high heat for 4 minutes or until no longer pink, stirring frequently to ensure the meat is evenly cooked. Tip the pork and all the juices onto a plate.
- Turn the heat down then add the butter to the same pan and allow to melt, then add the onions, tear in the mushrooms and cook for about 3 or 4 minutes until lightly browned.
- When the onions and mushrooms are cooked, add the garlic, paprika, salt and pepper, plus the pork and all the juices and cook over a low heat for a further 3 minutes, or until the pork is cooked.
- Add the sour cream (or crème fraiche if using) and mustard, heat gently until it just starts to bubble (don’t boil!). Turn the heat off and sprinkle in the chopped parsley. Serve with the rice and vegetables.