Felt like trying something new, and a friend had recently been talking about a mushroom stroganoff, so I had a little browse for recipes and decided to try this one out.
It was DELICIOUS.
Very simple, quick and easy, and utterly scrumptious. I prefer it with rice instead of mashed potato, and my favourite is a mixture of brown rice and wild rice, which goes really well with this.
Funnily enough I hardly ever cook with pork, (aside from bacon or sausages) as I have memories from school of eating incredibly tough and chewy overcooked pork stir-fries and stews, so never really loved it that much. However the nice thing about this recipe is that it’s quick, but cooking the pork first allows it to rest and tenderise before eating it – it was really tender and juicy!
- 400g/14oz pork fillet (I bought pork loins and cut off the fatty parts)
- 2 tbsp sunflower oil
- 25g/1oz butter
- 1 onion, finely sliced
- 2 tsp paprika
- 225g/8oz button chestnut mushrooms, halved
- 140ml/5fl oz carton soured cream
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- mashed potato or rice
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 or rice alongside.