Recipe Index

Ingredients

• 14oz pork fillet
• 2 tbsp sunflower oil
• 1oz butter
• 1 onion, finely sliced
• 2 tsp paprika
• 8oz button chestnut mushrooms, halved
• 5fl oz soured cream
• 1 tbsp lemon juice
• salt and freshly ground black pepper
• 1 tbsp chopped fresh parsley
• mashed potato

Method

1. Slice the pork fillet into thin strips about 1 by 2¼ in and season the strips with salt and black pepper.
2. Heat a large non-stick frying pan until very hot, add a little of the sunflower oil, and stir-fry the pork strips briskly until browned with no juices running, taking care not to overcook them, then lift the pork out with a slotted spoon onto a plate.
3. Melt the butter in the same pan, add the finely sliced onion, and cook it over low heat for about 10 minutes until really soft.
4. Sprinkle the paprika over the softened onion, stir in the halved button chestnut mushrooms, raise the heat, and toss the stroganoff vegetables for a minute.
5. Return the browned pork strips to the pan with the soured cream and heat the stroganoff through gently.
6. Stir the lemon juice into the pork stroganoff and season it again with salt and pepper to taste.
7. Scatter the chopped fresh parsley over the stroganoff and serve it with mashed potato alongside.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data