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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