Creamy Pork & Mushroom Stroganoff
Tender pork strips in a gentle paprika and soured cream sauce, with rice and peas.
PorkHigh ProteinBritishHobFamily Friendly
4
Serves
10m
Prep
20m
Cook
589
Kcal
43g
Protein
73g
Carbs
13.6g
Fat
£1.98
Per portion
Add to the shop 6 items · approx £7.92
- Pork loin (fat trimmed)500 g
- Frozen peas400 g
- Mushrooms250 g
- Light soured cream150 g
- Leek1
- Garlic2 cloves
Already in the cupboard Check before you order
- Long grain rice300 g
- Vegetable oil15 ml
- Chicken stock cube1
- Water (for the stock)100 ml
- Paprika1 tsp
- Wholegrain mustard1 tsp
- Black pepperto taste
Kit you'll needWide frying pan · 2 saucepans
Method
- Cook the rice to the packet instructions.
- Meanwhile, soften the leek and mushrooms in half the oil for 5–6 minutes, then tip them into a bowl.
- Add the rest of the oil and fry the pork strips for 6–8 minutes, turning, until browned and cooked through, in batches if the pan is crowded.
- Add the garlic and paprika for a minute, then return the vegetables.
- Make up the stock with the cube and water, pour it in and simmer for 2 minutes.
- Turn the heat low and stir in the mustard and soured cream, warming it gently without letting it boil.
- Cook the peas to the packet instructions and serve the stroganoff with the rice and peas.
Tip: Slice the pork thinly across the grain for a quicker, more tender result.
