This mushroom and pork stroganoff is a 25 minute family favourite meal that is perfect alongside its crispy fried potato side!
The Stroganoff Trifecta.
This porky number is probably a little closer to what many recognise as the great Russian classic.
It is essentially meat and mushrooms in a sour cream and paprika sauce. Odd really as the Russian version never contained paprika!
Either way, it is a simple and easy meal and it contains all the right triggers to make it a real firm favourite with everyone.
What Cut Of Meat to Use?
I use pork fillet in this recipe, it is a wonderfully lean cut of meat that cooks incredibly quickly.
It is also really tender and soft which makes it perfect alongside the crispy potatoes.
Pork fillet is also known and pork tenderloin and comes from the same part of the animal as beef fillet does on the cow.
I love the stuff and it is at the heart of many of my “date night” dinners. I use it like this because it does fancy in a hurry beautifully but does not cost an arm and a leg!
My bacon-wrapped pork tenderloin is a perfect example of this!
It is however sometimes tricky to find depending on where you live. You could swap this out for pork loin, just cook it for 3 or 4 minutes longer.
Both of my other stroganoff recipes are served with brown rice, I find that nutty flavour irresistible.
Many recipes will call for serving a stroganoff with buttered noodles or pasta. I am personally not keen on this because I am not fond of creamy sauces and pasta.
But this recipe comes bundled with crispy fried potatoes.
It is a traditional side dish for a Russian stroganoff!
It is not hard to see why because that whole crispy and salty potato is heaven offset by the sweet and creamy sauce.
I also add some chopped cornichons at the end, this is very much a Central European influence. Those pickles really do add the most wonderful touch to the whole meal!
- 350 g Pork Fillet Or Loin
- 100 g Small Button Mushrooms
- 125 g Sour Cream
- 1 Tsp Dijon Mustard
- 1 Tbsp Sweet Paprika
- 100 ml Chicken Stock
- 50 ml Brandy
- 30 g Butter
- Salt to taste
- Cut the pork fillet into 3-4cm cubes and season generously with salt.
- Add the butter and when it begins to foam throw in the mushrooms and pork and cook for 5 or 6 minutes stirring occasionally.
- When the pork and mushroom mix has had its 5-6 minutes turn the heat up to high and add the brandy. *See Note*
- Reduce the brandy until almost dry and add the stock and reduce by half.
- Turn the heat down to medium and add in the sour cream, mustard and paprika stirring to form a sauce.
- Allow to simmer on for 2-3 minutes.
- Finally, sprinkle with diced cornichons which will cut through the richness beautifully.
Be careful when adding the brandy, if you are using an open flame or your pan is very hot it could catch fire. It is not a problem, it is called flambe and it is fancy, but be aware!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 574 Total Fat: 33g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 198mg Sodium: 650mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 50g