Pork Stroganoff Recipe Mary Berry

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.

MARY'S PAPRIKA PORK IN A POT

Steps:

• Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
• Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
• Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

MARY'S MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
• Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

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.

PORK FILLET STROGANOFF

Steps:

• Remove any membrane from the pork fillet and cut into thin strips on the slant. Season the meat with salt and pepper
• Heat a large pan until hot, add a little oil when very hot and add the meat. Stir fry really briskly until brown, keep watching it because this doesn't take long
• Add butter to the pan and allow to melt before sprinkling in paprika. Turn down the heat slightly before adding the soured cream. Allow to bubble gently to heat through and then add the lemon juice and serve straight away

PORK STROGANOFF RECIPE

Steps:

• Slice the pork fillets into thin rounds. Heat the oil in a large, non-stick frying pan and, working in batches, fry the pork for 1 to 2 mins on each side. Remove from the pan with a slotted spoon and set aside on a plate.
• Add the onion and shallots and fry gently for 8 minutes. Add the pork, garlic, mushrooms and stock, then simmer over a medium heat for 6 to 8 minutes.
• Stir in the soured cream, coarse grain mustard and honey. Heat gently for 3 to 4 minutes until piping hot. Season well and scatter over thyme leaves, chopped parsley and gherkins. Serve with tagliatelle.