| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings | Serves |
Ingredients
- 15 grams Butter
- 1 Onion Finely Diced
- 500 grams Pork Cut into strips, or diced
- 200 grams Mushrooms Sliced
- 150 ml White Wine
- 2 teaspoons Smoked Paprika
- 200 ml Soured Cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon Tomato Puree
- Pinch Black Pepper
- 1 tablespoon Fresh Tarragon Optional
Ingredients
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Instructions
- Melt the butter in a large pan or heatproof dish
- Add the onions and fry for 5 minutes until soft
- Add the pork and brown if using fresh
- Stir in the mushrooms
- Pour in the wine, add the paprika, stir and bring to a simmer
- Reduce the temperature and simmer for 2 minutes
- Add the soured cream, tomato puree and mustard, stir and cook for 15 minutes, stirring often, until the sauce has thickened
- Add a good pinch of fresh tarragon and black pepper and serve immediately
Recipe Notes
Notes If using leftover roast pork that’s already been cooked, add at the same time as the mushrooms Tarragon is optional but tastes amazing Serve with pasta, potato or rice for a filling family meal If you prefer, skip the wine and use chicken stock instead Calories and nutritional information just for stroganoff, add more for pasta, or other sides.
Credit : https://donnadundas.co.uk/pork-stroganoff/
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