Pork Fillet Stroganoff

Pork Fillet Stroganoff
  • Author: Mary Berry

Tender strips of pork fillet are seared to perfection, then combined with savory mushrooms and a creamy soured cream sauce in this delightful recipe. A touch of paprika adds depth of flavor to this dish, which is finished off with a sprinkle of fresh parsley for a pop of color and herbaceous aroma. Serve this hearty meal with herby mashed potatoes and a crisp green salad for a well-rounded and satisfying dinner.

— Constant Cookbook

Ingredients

  • 350g/12oz pork fillet
  • Salt
  • Freshly ground black pepper
  • 2 tbsp sunflower oil
  • 25g/1oz butter
  • 1 onion
  • 2 tsp paprika
  • 225g/8oz button chestnut mushrooms
  • 5fl oz/140ml carton soured cream
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • Chopped parsley
  • Herby mashed potato
  • Green salad

Instructions

  • Remove any membrane from the pork fillet and discard. Cut into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper.
  • Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until brown, if cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate.
  • Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute.
  • Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper.
  • Garnish with the parsley and serve the mashed potato alongside.

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Cook Time

30M

Prep Time

PT30M

Yield

Serves 3-4