Roast Pork Stroganoff
A fantastically filling family meal, that’s packed with flavour and a great way to use leftover roast pork.
Servings 4 People
Calories 432kcal
Equipment
- Large Dutch Oven (or other flameproof non-stick pan)
Ingredients
- 15 g Butter
- 1 Onion Finely Diced
- 500 g Pork Cut into strips, or diced
- 200 g Mushrooms Sliced
- 150 ml White Wine
- 2 teaspoons Smoked Paprika
- 200 ml Soured Cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon Tomato Puree
- Pinch Black Pepper
- 1 tablespoon Tarragon Optional
Instructions
- Melt the butter in a large pan or heatproof dish. (affiliate link)
- Add the onions and fry for 5 minutes until soft.
- Add the pork and brown if using fresh.
- Stir in the mushrooms.
- Pour in the wine, add the paprika, stir and bring to a simmer.
- Reduce the temperature and simmer for 2 minutes.
- Add the soured cream, tomato puree and mustard, stir and cook for 15 minutes, stirring often, until the sauce has thickened.
- Add a good pinch of fresh tarragon and black pepper and serve immediately.
Video
Notes
- If using leftover roast pork that’s already been cooked, add at the same time as the mushrooms
- Tarragon is optional but tastes amazing.
- Serve with pasta, potato or rice for a filling family meal.
- If you prefer, skip the wine and use chicken stock instead.
- Calories and nutritional information just for stroganoff, add more for pasta, or other sides.