In keeping with keeping warm – because this house is freezing! – tonight, I made pork stroganoff. Creamy and rich, this is a great “It’s-been-a-long-week-hooray-it’s-Friday-I-really-want-some-comfort-food-please” dish.
This is a completely made up, off the cuff, rendition of my Mum’s delicous beef stroganoff. I wasn’t in the mood for a load of red meat, so opted for pork instead.
Pork Stroganoff & Creamy Mash
Serves: 2 very tired, hungry, working girls (with leftovers for a midnight snack)
Preparation time: 30 minutes
Cooking time: 20 minutes
- 2 limes, juiced
- 2 tsps Colman’s mustard powder
- 2 tbps pourable honey
- 5 thin pork medallions
- 1 large onion, finely sliced
- 12 mushrooms, sliced
- 1/2 cup white wine
- 2 tsps dijon mustard
- 2 tsps wholegrain mustard
- 2 tsps paprika
- 2 tbps sour cream
- 3/4 cup cream
- lots of pepper, and salt to taste
- Combine the lime juice, honey and mustard powder in a dish.
- Slice pork medallions into thin strips and place in above marinade. Leave to sit for at least 10mins, longer if possible.
- Heat some oil in a large saucepan and add sliced onions. Sautée for 3 – 4 minutes over a medium heat until soft.
- Add mushrooms and sautée for a further 3 minutes.
- Add the pork and stir around for 5 minutes.
- Increase the heat to high, then add the wine.
- Stir until the liquid has reduced by half, then add both types of mustard and paprika.
- Turn the heat back down to medium and add the sour cream and the cream. Mix for 2 minutes then remove from heat.
Tonight, I chose to serve this with mashed potatoes (always made with butter, cream and lots of salt and pepper) and broccoli. We paired the meal with a Sonoma County red wine blend – Kelley Creek, 2005 Flow – a smooth, fruity combination of cabernet franc, cabernet sauvingon and merlot. It went down a treat. HAPPY FRIDAY!