Pork Fillet Stroganoff
Photography by Vanessa Wu.
Serves: 4
INGREDIENTS
600 grams free-range pork fillet
seasoned flour
2 tablespoons olive oil
knob of butter
4 spring onions, thinly sliced
1 clove garlic, crushed
300 grams button mushrooms
1 tablespoon paprika
1 teaspoon tomato paste
2 tablespoons brandy
2 teaspoons grain mustard
200 ml crème fraîche
squeeze of lemon juice
chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
mashed potatoes
cooked green beans
METHOD
Trim off any silver skin and slice the pork ½ cm thick. Dust in the seasoned flour, shaking off the excess.
Heat the oil and drop in the olive oil and butter. When sizzling add the pork in batches and cook over a medium high heat, until just cooked. Remove with a slotted spoon and set aside. Add a little more oil and butter between batches if needed. Reduce the heat and cook the spring onions, garlic, mushrooms and paprika until tender. Stir in the tomato paste then the brandy, mustard, crème fraîche and the lemon juice. Let it bubble up and reduce a little. Tip in the pork strips and flat-leaf parsley. Season.
To serve: Divide the mashed potatoes between serving dishes and top with the stroganoff and green beans.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!