Pork Stroganoff Recipe with Mushrooms

Pork tenderloin stroganoff with mushrooms, fried potatoes and pickles.

Pork Stroganoff Recipe with Mushrooms

Soft and tender pork tenderloin stroganoff with mushrooms, a super quick and simple dinner that will become a firm family favourite.

Course Main Course

Cuisine European

Keyword creamy pork and mushroom stroganoff, pork and mushroom stroganoff, pork fillet stroganoff, pork stroganoff

Prep Time 10

Cook Time 13

Total Time 23

Servings Servings

Calories 574kcal

Author Brian Jones

Ingredients

350 g Pork Tenderloin or Fillet 12oz
100 g Small Button Mushrooms 1 Cup
125 g Sour Cream ½ Cup
2 teaspoon Dijon Mustard
1½ tablespoon Sweet Paprika
75 ml Chicken Stock ⅓ Cup
50 ml Brandy 3 tablespoon + 1 teaspoon
50 g Softened Butter 3 tablespoon + 1 teaspoon
1½ teaspoon Flour
½-¾ teaspoon Salt
50 g Cornichons ⅓ Cup

Instructions

Cut the pork fillet into 3-4cm (1½"-1¾") cubes and season with salt.
Heat a 28cm or 11" frying pan (not nonstick if possible) over medium-high heat, add the butter, and when it begins to foam, throw in the mushrooms and pork. Cook for 3-4 minutes, stirring occasionally.
When the pork and mushroom mix has had its cooking time, turn the heat up to high and add the brandy. *See Note*, then reduce the brandy until there is a tablespoon or so left.
Pour in the stock and add in the sour cream, mustard, and paprika, reduce the heat to medium and stir to combine.
Mash around one-third (1 tablespoon) of the butter with the flour and set it aside.
Add this mix (beurre manié) and stir for a couple of minutes until the sauce begins to thicken, then remove from the heat for a minute or two; this will thicken the sauce a little more.
Finally, sprinkle with diced cornichons which will cut through the richness beautifully.

Video

Notes

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