Mustard Pork Stroganoff

This recipe features in these meal plans: Back-to-school 1, Cosmopolitan, Winter Warmers 1.

Creamy mustard stroganoff with pork and mushrooms served with rice.


  • 4 thick cut pork loin steaks, fat removed and meat thickly sliced
  • 250g of chestnut mushrooms, sliced
  • 1 medium onion (approx 185g), finely chopped
  • 300ml of creme fraiche
  • 240g of long grain rice
  • 2 tbsp paprika
  • 2 tbsp olive oil
  • 1 tbsp plain white flour
  • 300ml chicken stock, prepared according to the packet instructions
  • 2 cloves of garlic, finely chopped
  • 1 tbsp wholegrain mustard
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £2.58
  • Store cupboard: Cook's
  • Calories per serving: 957
  • 5-a-day per serving: 0.8
  • Print Recipe
Mustard Pork Stroganoff photo

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  1. Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until soft. Sprinkle the flour and paprika over the mushrooms and pork, add to the pan and fry for 3-4 minutes, or until the pork is browned on all sides.
  2. Stir in the wholegrain mustard and stock and simmer for 20 minutes, or until the stock is almost fully reduced.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. Remove the stroganoff from the heat, mix in the creme fraiche and season to taste with salt and pepper.
  5. To serve, spoon the pork stroganoff over the cooked rice.

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