Pork stroganoff recipe
Ingredients
1tbsp of oil
1 leek, sliced thinly and washed
500g pork fillet, cut into thin strips
225g chestnut mushrooms, halved
2tsp of smoked paprika
2tsp wholegrain mustard
150ml sour cream
50ml dry white wine
2tbsp fresh tarragon, chopped
ground black pepper
In a large frying pan heat the oil, add the leek and sauté for 2-3 minutes until just softened. Transfer to a plate. Add the pork to the hot pan and fry quickly for 5 minutes until lightly browned. Add the paprika and mushrooms and cook for a further 2 minutes. Then add the wine and allow the liquid to reduce for 3 minutes. Meanwhile, mix the sour cream and mustard together. Add this mixture to the pork, stir, then return the leeks to the pan and mix in. Cook for 2-3 minutes until the sour cream has thickened. Sprinkle over the tarragon and season with black pepper. Serve immediately, with rice, mash or pasta.
