Pork Fillet Stroganoff

 

This recipe is so delicious you won’t believe how quick and simple it is to make!

This is my take on Mary Berry’s recipe. Mary Berry makes a proper stroganoff which includes the traditional ingredients of mushrooms and onions. I don’t like either of these so in my version, I have completely left them out! I have also tweaked the other ingredients to make it more to my taste. I do realise this is risky as Mary Berry knows a thing of two, but I always think recipes should be adapted to your personal tastes. I have also increased the amount of meat per portion as with the original recipe you wouldn’t actually be getting much meat per person. Before you panic, that doesn’t make this recipe a lot more expensive because you can get really good tenderloin at good prices these days. 

The first advantage of this recipe is just how quick and easy it is. It really is a dish that you can come home after a day at work and make in easily less than 30 minutes. It is also something a little bit different which makes it even nicer I think! Another reason I like this recipe so much is that it uses soured cream. Now I always have soured cream in my house because my husband is obsessed with fajitas so we have them all the time. But we always seem to have half a pot of soured cream left in the fridge. This recipe is great for using up that left over soured cream for me.I also don’t tend to measure out the soured cream I add, I just add enough to create a nice amount of sauce. I would use the amount below as a guide, but don’t be afraid to add more if you want. Also be aware the longer you leave it to cook once the soured cream has been added, the more the sauce with almost thicken and therefore not seem like there is as much. 

You can make this recipe with reduced fat soured cream and it still tastes as good but the sauce won’t be as thick and it might look a little split. If you’re making it for yourself and don’t mind how it looks then this would be fine but if you’re making it for guests then I would recommend making it with full fat soured cream because it does look better!

I usually serve this with potatoes and vegetables, but you could also have it with rice or mashed potatoes as Mary Berry suggests. 

Serves 2

450g pork fillet
½ tsp salt
Twist of ground black pepper
1 tbsp sunflower oil
25g butter
1 tbsp paprika
140ml soured cream
1 tbsp lemon juice
  1. Remove any membrane from the pork fillet and cut into thin strips on the slant. Season the meat with salt and pepper

  1. Heat a large pan until hot, add a little oil when very hot and add the meat. Stir fry really briskly until brown, keep watching it because this doesn’t take long

  1. Add butter to the pan and allow to melt before sprinkling in paprika. Turn down the heat slightly before adding the soured cream Allow to bubble gently to heat through and then add the lemon juice and serve straight away
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