Stroganoff
Pork Stroganoff
Serves 4
You can switch out the pork for beef, should you so wish
340g/ 12oz pork tenderloin cut into 5cm / 2inch strips
55g/ 2oz Butter
1 finely sliced medium onion
225g/8oz button mushrooms finely sliced
100ml/ 3 ½ Fl oz white wine
150ml/ 5 fl oz stock (I use bouillion for pork and beef if doing a beef stroganoff)
15ml / 1 tablespoon oil
30ml/ 2 tablespoons of brandy
Salt & pepper
30ml/ 2 tablespoons of single cream
30ml/ 2 tablespoons of sour cream
½ teaspoon of paprika
1 teaspoon of lemon juice
Melt half the butter in a pan and gentle fry the onions until translucent and soft. Add the mushrooms and stir to coat.
Add the stock and wine, boil and reduce to a couple of tablespoons or so. Place into a bowl and set aside.
Now heat the oil and remaining butter, add the meat and seer quickly. Remove the meat and set aside, turn the heat down.
Now add the brandy and light it, once the flames die down add the mushrooms and stock, then the meat, paprika, seasoning and single cream. Ensure the sauce is syrupy if not reduce.
Serve with a squeeze of lemon and sour cream
