Pork Stroganoff
Pork Stroganoff



  • 1 tbsp olive oil
  • 2 sliced onions
  • 400g pork fillet, cut into strips
  • 250g mushrooms, sliced
  • 1.5 tbsp smoked paprika
  • 1 tbsp tomato purée
  • 200ml chicken stock
  • 100ml soured cream
  • Tagliatelle, cooked, to serve
  • Heat the oil in a large pan and cook the onions for 10 mins, or until soft and golden. Add the mushrooms and pork strips, and cook for 3-4 mins to brown, then stir in the paprika and cook for a further minute.
  • Stir in the purée, pour in the stock, and simmer for 8 mins to cook the pork through and reduce the sauce. Stir through the soured cream, season well, and serve with pasta.
25 mins
4 serving

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