Paprika Piggy

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

INGREDIENTS

  • 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

METHOD

  • 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!

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