Pork Fillet Stroganoff
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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
Instructions
5 steps
- 1
Trim off any silver skin and slice the pork ½ cm thick. Dust in the seasoned flour, shaking off the excess.
- 2
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.
- 3
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.
- 4
Tip in the pork strips and flat-leaf parsley. Season.
- 5
Divide the mashed potatoes between serving dishes and top with the stroganoff and green beans.
Progress
0 / 5 steps
