Pork Stroganoff
A slow-cooked pork stroganoff with crème fraîche, mustard powder, mushrooms (open cap). Best made ahead — it only gets better.
Ingredients
- 1 tbspn oil
- freshly ground black pepper to taste
- 1 knob butter (about 10 gm)
- 75 - 100 ml dry cider (see notes)
- 100 gm onions (prepared weight)
- 100 ml crème fraîche
- 1 pork loin about 170 gm
- 1 tspn mustard powder
- 80 gm mushrooms (open cap)
- 1 tspn dijon mustard
- ¼ tspn salt
Method
- 1
In a small bowl thoroughly mix the crème fraîche, mustard powder and dijon mustard.
- 2
Thinly slice the onion.
- 3
Thinly slice the mushrooms.
- 4
Remove the fat from the pork and slice into about ¼ inch slices and cut lengths to 2 - 3 inches.
- 5
Heat the oil and butter in a wok or frying pan (high heat) and fry the onions for , them remove from the pan with a slotted spoon and set aside.
- 6
Add the pork slices to the pan and stir fry for about 3 - to cook through. (Break a piece in half and check to see if it is cooked throughout).
- 7
Add the mushrooms and stir fry for about .
- 8
Return the onions to the pan, stir, and season with salt and pepper.
- 9
Stir in the cider and cook for about .
- 10
Stir in the crème fraîche/mustard mixture and simmer, stirring, to reduce the sauce to the desired consistency.
- 11
Serve with rice.