Jo Pratt's pork and porcini stroganoff
Skill level: Easy peasy
Foodie and writer Jo Pratt has shared this pork and porcini stroganoff, a delicious version of the classic beef stroganoff. Using porcini mushrooms and pork fillets the recipe is given a modern spin but still complete with the creamy sauce we all love! This easy pork and porcini stroganoff is going to become a family classic in your house - watch the video to make the recipe even simpler to follow.
Make sure you do all your chopping and preparation before you start adding things to the frying pan
- 40g dried porcini mushrooms
- I onion thinly sliced
- 2 cloves of garlic, crushed
- 750g pork fillet, cut into slim strips
- A pinch of cayenne pepper
- 1 tablespoon paprika
- 3 tablespoons brandy
- 1 teaspoon Dijon mustard
- 200ml sour cream
- 150ml chicken stock or water
- A squeeze of lemon juice
- Sea salt and freshly ground black pepper
- I tablespoon chopped parsley
- Cover the porcini mushrooms with at least 300ml hot water and leave to soak for about 30 mins.
- Heat a large frying pan with a drop of olive oil and gently sauté the onion for about 5 mins.
- Add the garlic and pork, frying for a couple of minutes.
- Strain the mushrooms, reserving 200ml of the liquid, and add the mushrooms to the pan.
- Cook for a couple of minutes before stirring in the cayenne and paprika.
- Then pour in the brandy, allowing the flame to flambé to burn off the alcohol. This is easy with a gas flame because all you need to do is tilt the pan towards the flame. If you are using an electric hob, hold a lit match to one edge of the pan and it will flambé.
- Stir in mustard, sour cream, reserved porcini liquid and chicken stock or water.
- Bring to simmer, cook for 5 minutes.
- Squeeze in lemon juice, season and scatter with parsley.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.