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Pork stroganoff with pan-fried potatoes
Pork stroganoff with pan-fried potatoes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Revamp a beloved classic with a modern twist.
Ingredients:
  • 1kg desiree potatoes, peeled, cut into 3cm pieces
  • 60ml (1/4 cup) olive oil
  • 600g pork loin steaks, trimmed, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 400g Swiss brown mushrooms, thinly sliced
  • 60g butter, chopped
  • 100g baby spinach, shredded
  • 40.00 ml finely chopped flat-leaf parsley
  • 0.63 gm freshly ground nutmeg
  • 240g (1 cup) sour cream
  • Sweet paprika, to serve
Instructions:
  • In a saucepan, cover the potatoes with salted water and bring to a gentle simmer. Cook for 6 minutes or until potatoes are just tender. Drain the potatoes.
  • Heat 2 tablespoons of oil in a large, heavy-based frying pan over high heat. Season the pork with salt and pepper, then sear in two batches for 2 minutes until lightly browned. Remove the pork with a slotted spoon and set aside.
  • In a pan, warm up the remaining tablespoon of oil over medium heat. Add onion, garlic, and mushrooms, and cook for 8 minutes, stirring occasionally, until the mushrooms are golden and tender.
  • In a large frying pan over medium heat, melt butter until sizzling. Increase heat to high, add potatoes, and season generously. Cook for 6 minutes, tossing occasionally, until potatoes turn golden. Toss in spinach and parsley until spinach wilts slightly.
  • Combine nutmeg, two-thirds of the sour cream, and 125ml (1/2 cup) water with mushrooms and bring to a gentle simmer. Add pork and cook for 4 minutes or until heated through. Stir in the remaining sour cream. Serve the stroganoff and potatoes in bowls, garnishing with paprika.

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