Pork Mushroom Stroganoff Recipes

PORK STROGANOFF

Steps:

• Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
• Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
• Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

PORK MUSHROOM STROGANOFF

Steps:

• In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes. , Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.

PORK STROGANOFF WITH BUTTERED NOODLES

Steps:

• Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
• When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
• Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
• Add the butter and oil to a large frying pan and melt over a medium heat.
• Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
• Add the mushrooms and cook for 4 minutes over a low heat.
• Whilst the mushrooms are cooking, cut the pork into thin strips .
• Transfer the onion and mushroom mixture to a plate and set aside.
• Use the same pan and add 1 tbsp of the oil until very hot.
• Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
• Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
• Tip everything back into the pan and stir well.
• Add the sour cream, salt and bring to a simmer.
• Cook for 2 minutes until thickened slightly.
• Add the pepper, lemon juice and check if it needs salt.
• Serve with the buttered pappardelle and sprinkle with parsley.

PORK AND MUSHROOM STROGANOFF

Steps:

• Heat the oil in non stick frying pan, add the pork and fry for 2-3 mins over a high heat. Remove and set aside.
• Add the remaining oil and cook the onion, celery, and garlic and cook for 5 minutes.
• Add the mushrooms, paprika and cook for a further 5 minutes.
• Return the pork to the pan, add the soured cream and seasoning to taste and cook over a medium heat for 5 minutes.
• Serve with pasta.

EASY PORK STROGANOFF

Steps:

• Put the rice in a pan with 400ml boiling water and a pinch of salt. Bring to the boil and then cover with a lid and turn the heat down low. Simmer for 15 minutes or until cooked to your liking.
• Put a tablespoon of olive oil in a large frying pan and heat for 1 minute, add the cubed pork and cook over a high heat for 5 minutes, stirring frequently to ensure it is nicely browned all over. Tip the pork and all the juices onto a plate.
• Turn the heat down then add the butter to the same pan and allow to melt. When the butter has just melted, add the onions and mushrooms and cook for about 3 minutes until lightly browned.
• Meanwhile cook the green veg that you will be serving with the stroganoff - I chose to lightly steam tenderstem broccoli over the brown rice for 5 minutes.
• When the onions and mushrooms are cooked, add the garlic, paprika, salt and pepper, plus the pork and all the juices and cook over a low heat for a further 3 minutes, or until the pork is cooked.
• Add the sour cream and heat gently until it just starts to bubble (don't boil!). Turn the heat off and sprinkle in the chopped parsley. Serve with the brown rice and broccoli.