Slow Cooker Pork Stroganoff
Slow Cooker Pork Stroganoff
Ingredients
- 1.1 kg pork scotch fillet roast, sliced in 0.5 cm thick slices (see note)
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tbsp plain flour
- 2 tbsp olive oil
- 1 large onion, sliced
- 400g Swiss brown mushrooms, halved
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 2 tomatoes, chopped
- 250 ml (1 cup) chicken or beef stock
- 2 tbsp Worcestershire sauce
- 100g (1/2) cup sour cream
- Chopped parsley, to serve
- Pasta or rice, to serve
Instructions
- 1
Place pork slices in a large snap-lock bag. Add paprikas and flour and season well with salt and pepper. Seal bag and shake to coat in spices.
- 2
Heat half the oil in a large non-stick frying pan (or base of slow cooker). Cook onion for 2 to 3 minutes or until softened. Remove and set aside. Add pork, in batches, browning for 2 to 3 minutes or until golden. Remove and set aside with onions.
- 3
Heat remaining oil. Add mushrooms. Cook, stirring, for 3 to 4 minutes or until golden and browned. Transfer onions, pork and mushrooms to slow cooker (or if browning in the slow cooker, return the onions and pork). Add garlic, paste, tomatoes and stock. Cover and cook on high for 4 hours.
240 min - 4
Reduce heat to low. Stir in Worcestershire sauce and cook for a further 1 1/2 hours. Stir through sour cream. Season well and scatter over fresh parsley. Serve with pasta or rice.
90 min
