I've been looking at adding some new recipes to my repertoire to expand the choice we have for family meals. At the pub where I used to work the Stroganoff seemed to be very popular, I was always hearing it being called out through the kitchen.
Apologies for the appalling picture of the finished dish, I was so hungry I forgot to take a photo until I was halfway through.
I did a little bit of research into the Stroganoff, it looks like it originates from 19th century Russia and would have been a Beef Stroganoff consisting of a beef type stew topped with sour cream. Since then there have been many variations on the Stroganoff and this one I'm doing today (first ever Stroganoff to eat as well as make) is using pork & mushroom and is more sitr-fry. It is my version based on about three recipes I found whilst researching.
Ingredients - Pork & mushroom stroganoff recipe (2 people)
- 3 pork chops cut into thin strips (I'd imagine your could use pork fillet too)
- 4 largish mushrooms chopped thin
- 2 small onions
- 2 cloves of garlic
- 100 ml of stock (I'm using chicken as I have home made stock in the freezer)
- generous splash of dry sherry or white wine
- 1 teaspoon of smoked paprika
- salt & pepper
- 1/2 cup (120ml) of Crème fraîche
- 1 cup of wild rice
How to make the Pork & mushroom stroganoff recipe
You'll need to put the water on for the rice straight away. It'll take longer than the Stroganoff part. The wild rice I've bought is by Tilda and takes 25 minutes!
Whist the water is heating up, or the rice is cooking prepare the other ingredients. Chop the onion fine, same with the garlic. I cut the pork chops into thin strips, removing the fat before.
Heat up a wok or a heavy deep frying pan to a medium/high heat with a splash of olive oil and begin frying the onion. After one or two minutes add the garlic and pork. When the pork has started to change from raw colour add the mushrooms.
One or two minutes later add the stock bring to a simmer, then splash in the dry sherry or white wine. Simmer for another couple of minutes to get rid of the alcohol then pop the Crème fraîche in.
Season with salt and pepper to taste.
Bring to temperature then it's a matter of serving.
I was very surprised how quick this meal is, and really is delicious. I'm definitely going to be doing this one again and again. My daughter of one and a half years loved it.
- Written by Stuart Edge
- Category: Pork Dishes
- Published: 25 February 2013