I used pork loins and a mix of brown & white mushrooms; it was served with a jacket potato and peas
- olive oil
- 1 medium onion, peeled and finely chopped
- 1 clove garlic, peeled and finely sliced
- 3 pork loin, sliced into finger-sized pieces
- sea salt
- freshly ground black pepper
- 1 tablespoon paprika
- 250 g mixed mushrooms, wiped cleanand sliced
- 1 bunch fresh flat-leaf parsley finely chopped
- 1 knob butter
- 1 good splash brandy
- zest of ½ lemon
- 150 ml crème fraîche
1. Toss the meat with the paprika and
a good pinch of salt and pepper.
2. Heat a medium skillet over
medium-high heat add 1 tablespoon olive oil.
Add the meat and sear until browned on all sides, about 7 minutes total. Remove
from pan and set aside.
3. Toss in the onions and garlic saute until everything starts to
brown and caramelize, 5 minutes. Add the butter and mushrooms and cook for 3 minutes.
4. Add the brandy and let it sizzle
about 1 minute. Add the lemon zest and most of the crème fraiche. Stir to
combine.
5. Nestle the meat back in the pan
(with its collected juices) and simmer until cooked through 5 to 7 minutes.
Give a good pinch of salt and pepper.
6. Serve the stroganoff over a bed of
rice or jacket potato and garnish with spoonful of crème fraiche and parsley.
