Pork Stroganoff

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

This is a steal from the famous Russian dish. I have used gin in the sauce as I usually do with pork–the juniper flavour of gin goes admirably with the meat. The alcohol content evaporates so it can be served at the most temperate of gatherings.


  • a 800 g/ lb fillet of pork (approx)
  • 1 tbsp olive oil


Remove any unsightly fat or outer skin from the pork. Slice across the grain into rounds about 5 mm/¼ in thick. Heat half the oil and butter in a large frying pan until sizzling. Fry half the pork briskly