Why stop at traditional beef for a stroganoff dish. This twist on the classic uses moist pork with mushrooms and onions in a creamy soured cream sauce.
A richly satisfying, yet simple, midweek supper.
This recipe will serve four portions.
4 thick pork loin chops cubed into bite size pieces (ask your butcher to do this for you)
2 tablespoons of vegetable oil
1 large onion halved and thinly sliced
100g fresh white (or chestnut) mushrooms, sliced
4 tablespoons water
1 desert spoon grained mustard
1 desert spoon of smoked paprika
1 teaspoon of sea salt
100ml of sour cream
Heat the oil in a large frying pan over a medium high heat. Cook the pork until well browned on all sides. Remove chops and set aside.
Add the onion and mushrooms to the frying pan and cook until tender (about 5 minutes), stirring occasionally. Add the paprika and stir fry for a minute.
Return the pork to the frying pan. Add water, mustard and salt. Raise heat to high and bring to the boil.
Reduce heat to low, cover and simmer for 45 minutes.
Stir in sour cream into the pan mix well and remove from the heat. Do not allow to boil or the cream may split.
Serve with boiled rice.