Beef Stroganoff is a classic Russian dish, allegedly
invented when a member of the Stroganov noble
family was stationed in Siberia and his chef could
only cut strips from the deeply frozen beef. Since
that time, it has gained popularity worldwide,
particularly at UK dinner parties in the 1970s! Now
it is often made with pork instead of beef, and
crème fraiche instead of soured cream. You’ll find
pork fillet is much better value than beef fillet!
Ingredients (Serves: 4)
400g (Approx) pork fillet
2 tablespoons sunflower oil
25g butter
1 onion, finely sliced
2 teaspoons (smoked) paprika140ml soured cream
225g (Approx) button chestnut
mushrooms
1 tablespoons lemon juice
Some parsley, as garnish (optional)
Enjoy!
Method
- Cut the pork fillet into thin strips, about 1cm x 6cm. Season 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 browned. If it is cooked really fast there should be no juices, but make sure it is cooked through. 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 soft, about 10 mins. 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, to taste.
- Garnish with the parsley and serve with (optional) mashed potato or boiled rice.