This delicious pork stroganoff recipe is really simple to make and will be a satisfying, creamy supper which all the family will love.
Stroganoff is a typically Russian dish made with beef, but we love this take that uses pork fillets instead. The creamy sauce works well with the meat and makes this pork stroganoff perfect to serve with white rice and soured cream. Top with paprika for extra colour and flavour. We love pork stroganoff as a mid-week meal as it only takes 40 minutes.
- 430g pack low fat half pork fillets
- 3tbsp olive oil
- 1 small onion, finely chopped
- 8 shallots, peeled and halved
- 2 garlic cloves, crushed
- 2 x 150g packs baby button mushrooms
- 200ml chicken stock
- 284ml pot soured cream
- 2tbsp coarse grain mustard
- 1tsp clear honey
- Fresh thyme leaves
- Fresh parsley, chopped
- Gherkins, chopped, to garnish
- Fresh tagliatelle, to serve
Slice the pork fillets into thin rounds. Heat the oil in a large, non-stick frying pan and, working in batches, fry the pork for 1 to 2 mins on each side. Remove from the pan with a slotted spoon and set aside on a plate.
Add the onion and shallots and fry gently for 8 minutes. Add the pork, garlic, mushrooms and stock, then simmer over a medium heat for 6 to 8 minutes.
Stir in the soured cream, coarse grain mustard and honey. Heat gently for 3 to 4 minutes until piping hot. Season well and scatter over thyme leaves, chopped parsley and gherkins. Serve with tagliatelle.