Serves 4 / Difficulty – Easy / Prep in 10 mins, cooked in 20 mins
Quick to prepare as an easy, and impressive mid-week meal. A rich and comforting twist on the classic Stroganoff, this version swaps beef for tender strips of pork fillet, bringing a lighter touch to the dish while still delivering deep, satisfying flavour. Earthy chestnut mushrooms and soft, caramelized onions are the backbone of the sauce, while smoked paprika adds a subtle warmth and colour. A generous pour of double cream binds everything together into a silky sauce, with just a dash of light soy sauce for a little more depth and flavour.
Ingredients
Olive oil – 3 tbsp
Chestnut mushrooms, halved and each half cut into ½ cm-thick slices – 300g
Large onion, cut into thin slices – 1
Paprika – 2 tbsp
Pork fillet, cut in half lengthways and then into 1 cm thick strips – 500g
Double cream – 300ml
Light soy sauce – 3 tbsp
Salt & Pepper for seasoning
Method
- Dry-fry the mushroom slices for a few minutes in a large frying pan over a medium heat, stirring occasionally so they do not burn, cook until most of the liquid they release has evaporated.
- Once browned and no longer releasing any liquid, drizzle in the oil and fry the onion for 8-10 mins, after a few minutes you may want to turn the heat up slightly. Cook through until the onions have browned around the edges.
- Once the onion has cooked add the paprika and mix well, then add around half a cup of water, stir well and deglaze the pan.
- Add the pork and cook for a couple of minutes, then pour in the double cream and soy sauce. Season with salt and pepper. Stir well, and let the sauce bubble and reduce for a few minutes before checking the seasoning.
Serve with chips, mashed potato or rice.
