Speedy pork stroganoff
James Tanner is back with an easy to make speedy stroganoff, makes with pork, mushrooms and sour cream.
Serves 2
Ingredients
250g pork fillet1 tsp paprika110g chestnut mushrooms, cut into quarters1/2 onion sliced thinlySqueeze of lemon juice150ml sour creamPinch chopped parsley1 tbsp olive oilA knob of butter180g fresh egg tagliatelle, cooked for 3 minutes in boiling salted water.
Method
Prepare your pork fillet by removing any sinew and slicing into 1/2 inch by 2 inch pieces
Heat a large non stick frying pan to a high heat add the oil and pork season and sauté quickly until browned all over. Move the meat around the pan and cook for three minutes to just cook through. Using a slotted spoon remove the pork pieces and set aside.
Add the butter and onions to the pan and cook until softened then add the paprika and mushrooms and cook for a further minute
Add the pork back to the pan with the sour cream and warm through gently to a simmer add the lemon juice and parsley ,season to taste and serve with tagliatelle pasta, rice or mashed potatoes
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