Pork Stroganoff
Pork Stroganoff



  • 400g pork fillet
  • 2 tbsp sunflower oil
  • 25g butter
  • 1 onion, sliced
  • 2 tsp paprika
  • 225g chestnut mushrooms, halved
  • 140ml soured cream
  • 1 tbsp lemon juice
  • Salt and pepper
  • Mashed potato, to serve
  • Cut the pork fillet into thin strips, and season well. Stir fry the meat in a little sunflower oil until browned all over, then remove with a slotted spoon and set aside.
  • Put some butter in your pan, and add the onions. Fry until tender, then add the mushrooms and the paprika, tossing over a moderate heat for a few minutes. Return the pork to the pan along with the soured cream, add the lemon juice and more seasoning, then serve straight from the pan with mashed potato.
  • Want to make this dish vegetarian? Simply replace the pork with more mushrooms - big portobello mushrooms work fantastically well in this simple stroganoff!
30 mins
4 servings
This recipe pairs perfectly with the Plan B 'PR' Riesling 2014 from Mosel, Germany.

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