Sunday, 15 July 2012

Pork Stroganoff

My sister in law bought be a lovely tin of amazing smoked paprika - and I love using it in my cooking! This stroganoff is a family favourite and lets me use my lovely paprika. I had to use  red onion, as we were all out of white! It didnt affect the taste though. I use the cheaper shoulder steaks to make this, you could use tenderloin or fillet or any cut you like.

2 tbsp vegetable oil 
200 g trimmed pork cut into strips
1 bay leaf 
30 g butter 
1 onion, thinly sliced 
100 g button mushrooms, sliced 
1/2 tsp smoked paprika 
100 ml soured cream 
1 lemon, juice only 
1 tbsp chopped parsley 
sea salt and freshly ground black pepper 
boiled rice, to serve 

 1. Heat the vegetable oil in a heavy bottomed non-stick frying pan until smoking. Season the meat and place in the pan, along with a bay leaf.

2. Fry quickly, stirring briskly until lightly browned. Remove with a slotted spoon to a plate and set aside.

3. Add half the butter to the pan and soften the onion on a low heat - about 3-4 minutes. Add the remaining butter to the pan and, when it has melted, add the mushrooms and paprika and fry for a further 2 minutes, until softened. Remove from the pan and add to the pork.

4. Spoon the soured cream into the frying pan and warm through. Tip the pork, onions and mushrooms back into the pan, bring the mixture to a simmer, and simmer for 10-15 minutes, until creamy. Stir in the lemon juice and parsley, and season to taste. Serve with boiled rice.

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