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.
Ingredients
- 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
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Method
- 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.
- Stir in the wholegrain mustard and stock and simmer for 20 minutes, or until the stock is almost fully reduced.
- Meanwhile, cook the rice according to the packet instructions.
- Remove the stroganoff from the heat, mix in the creme fraiche and season to taste with salt and pepper.
- To serve, spoon the pork stroganoff over the cooked rice.
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