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Pork stroganoff recipe

Pork stroganoff recipe

126 ratings

A quick and creamy leek and pork stroganoff for those mealtimes when maximum flavour in minimum time is in order. Leeks, mushrooms and pork are cooked with wine, mustard, and sour cream. Add just a hint of tarragon and paprika to tickle the tastebuds even further. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 500 calories / serving

Ingredients

  • 1 tbsp oil
  • 1 leek, sliced thinly and washed
  • 500g pork fillet, cut into thin strips
  • 225g chestnut mushrooms, halved
  • 2 tsp of smoked paprika
  • 2 tsp wholegrain mustard
  • 150ml sour cream
  • 50ml dry white wine
  • 2 tbsp fresh tarragon, chopped
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2095kj
    500kcal     25%

  • Fat

    28g 40%

  • Saturates

    11g 55%

  • Sugars

    2g 2%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 3.6g Protein 58.2g Fibre 1.9g

Method

  1. In a large frying pan heat the oil, add the leek and sauté for 2-3 minutes until just softened. Transfer to a plate.
  2. 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.
  3. 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.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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