Pork Stroganoff


This also works well (arguably better) with beef. See link to the beef version below

The Hairy Dieters reckon you can prep and cook Pork Stroganoff in 15 minutes. Really? Then I reckon I’m Gordon Ramsay. Well, obviously I’m not, as this took me about 30 minutes in total. Still pretty quick, but I wish cookery books would be more accurate with some of their timings!

Regular readers and fans of the Hairy Dieters might recall their beef stroganoff recipe from their second book (Eat Well for Life) which uses steak (or leftover beef from a Sunday roast dinner in my case). I think this stroganoff recipe suits beef better than pork, but it’s still an enjoyable, calorie-friendly midweek meal. Serve with some greens and/or a small portion of rice.

Recipe: Pork Stroganoff

Calories:  228 per serving (without vege and/or rice)

Serves: 4

Book: Hairy Dieters – Make it Easy

Prep time: Approx 15 minutes

Cooking time: Approx 15 minutes

Ingredients:

  • 2 tsp olive oil
  • 1 onion (thinly sliced)
  • 200g mushrooms (thinly sliced)
  • 500g pork medallions or steaks (trimmed of all fat and thinly sliced into strips)
  • 1 heaped tsp sweet smoked paprika
  • 200ml pork, beef or chicken stock or water
  • 75ml half-fat crème fraiche
  • 2 tbsp chopped parsley leaves
  • Sea salt
  • Black pepper

Cost per portion: Approx £1.42 (without greens and/or rice)

Method:

Heat a teaspoon of the oil in a large frying pan. Add the onion and mushrooms and fry them over a high heat for 5 minutes until they are well browned and starting to soften. Transfer them to a plate.

Add the remaining oil to the pan. Season the pork with salt and pepper, then add it to the pan. Fry quickly, stirring until the meat has browned on all sides.

Put the onion and mushrooms back in the pan. Sprinkle over the paprika and stir, then pour over the stock or water. Bring to the boil and then simmer until the pork is cooked through and the liquid has reduced by about half.

Stir in the crème fraiche and heat until the stroganoff is piping hot without letting it come to the boil.

Sprinkle with parsley and serve with a big pile of greens.

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