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Pork stroganoff tray bake recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a creamy pork stroganoff tray bake for an effortless and delicious weeknight dinner.
Ingredients:
  • 4 x pork medallions (pork loin steak)
  • 4 garlic cloves, crushed
  • 5.00 gm mild paprika
  • 200g button mushrooms
  • 1 brown onion, cut into thin wedges
  • 24.40 gm Worcestershire sauce
  • 84.15 gm Chicken Style Liquid Stock
  • 200ml tub crème fraiche
  • 200g green beans, halved lengthways
  • 250.00 ml dried risoni pasta
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 200C/180C fan-forced and bring a large saucepan of water to a boil over high heat.
  • In a large flameproof baking dish, heat 1 tablespoon of oil over medium-high heat. Sear pork for 1 to 2 minutes on each side until golden brown. Remove from dish and set aside on a plate.
  • In a large bowl, mix together the remaining oil, garlic, paprika, salt, and pepper. Add mushrooms and onion, then toss to coat everything evenly. Transfer the mixture to a baking dish and bake for 15 minutes.
  • In the same large bowl, combine tomato paste, Worcestershire sauce, stock, and half of the crème fraiche. Whisk together until smooth. Season with salt and pepper to taste.
  • In a tray, lovingly combine the pork, sauce mixture, and beans. Bake until the vegetables are tender and the pork is perfectly cooked, for about 8-10 minutes.
  • While the pasta is cooking as per the instructions on the packet, drain it. Sprinkle the tray bake with parsley and serve with the cooked pasta and the rest of the crème fraiche.

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