Name: Pork Stroganoff
Cuisine: United Kingdom
Ingredients: paprika; chopped parsley; 25 g/1 oz butter; 1 tbsp olive oil; 225 g/8 oz mushrooms, thinly sliced; 2 onions, thinly sliced; a 800 g/1¾ lb fillet of pork (approx); 300 ml/½ pint sour cream; salt and freshly ground black pepper; 2 tbsp gin

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

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.

Ingredients

a 800 g/1¾ lb fillet of pork (approx)
1 tbsp olive oil

Europe
United Kingdom
Main course
Spicy
Gluten-free
England

Method

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of