Pork Stroganoff


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
  • 25 g/1 oz butter
  • 2 onions, thinly sliced
  • 225 g/8 oz mushrooms, thinly sliced
  • salt and freshly ground black pepper
  • 2 tbsp gin
  • 300 ml/½ pint sour cream
  • chopped parsley
  • paprika


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 to brown on both sides, about 3 minutes. Transfer to a plate with a slotted spoon. Cook the other half of the pork ditto.

Add the rest of the butter and oil to the pan and cook the onions gently until soft, then add the mushrooms and continue to cook gently, turning them over and over until the juices run. Season with a little salt and lots of pepper. Remove the pan contents to another plate.

Reinstate the pork rounds in the pan, heat gently and pour the gin over the meat. Let it warm up for 2 minutes, then set fire to it and baste until the flames die out. Add the onions and mushrooms, stir in the sour cream and bring to a bubbling simmer. Check seasoning.

Sprinkle with chopped parsley and a goodly pinch of paprika. Serve immediately with buttered noodles or plain boiled rice.