Pork & mushroom stroganoff
Pork & Mushroom Stroganoff
Stroganoff was first served in an 1890's cooking competition
by the chef of Count Pavel Alexandrovich Stroganov. Legend
has it that he invented the dish as his employer was unable to
chew a whole steak due to poor dental health. This is one of
the tastiest versions you'll find, even if you have great teeth,
and you can easily substitute the pork for chicken or beef if you prefer. To
be really authentic, serve with a portion of shoe string fries.
Ingredients
- 500g pork tenderloin, cut into thin strips
- 3 tbsp plain flour, seasoned with a little salt and pepper
- 2 tsp paprika
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 40g unsalted butter
- 300g chestnut mushrooms, thinly sliced
- 1 tbsp tomato puree
- 100ml dry white wine
- 75ml brandy
- 250ml chicken stock
- 200ml creme fraiche
- 1 1/2 tsp wholegrain mustard
- 1 1/2 tsp dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 2 tbsp freshly chopped parsley
- Sea salt and freshly ground black pepper
Instructions
1. Dust the meat with the seasoned flour and 1 tsp of
paprika (the easiest way to do this is to put all of the
ingredients in a zip lock bag and shake). 2. Quickly fry the pork strips over a high heat until
browned. Remove to one side, while you cook the
vegetables. 3. Reduce the heat and sweat the onions with the butter
and oil until soft but not coloured. Add the mushrooms
and continue until cooked. 4. Add the tomato puree and fry for a few more minutes
then pour in the brandy and wine and reduce to a
glaze. 5. Add the meat, stock, creme fraiche, Worcestershire sauce, mustards and remaining paprika. Cook until reduced to a sauce consistency. 6. Finally, stir in the lemon juice and parsley. Season to
taste and serve with rice or shoestring fries.
Details
Prep time: Cook time: Total time: Yield: Serves 4