Recipe for pork stroganoff cooked in a leek, mushroom and sour cream sauce
600g pork stroganoff – cut into cubes (1cm)
1/2 tsp paprika
250g button mushrooms – slice thinly
4 cloves garlic – crush, peel and chop finely
50ml sour cream
4 leeks – slice thinly
5g parsley – chop roughly
1 punnet broccoli – cut into florets
salt & black pepper (from your pantry)
olive oil (from your pantry)
butter (from your pantry)
Prepare all ingredients as indicated above. Using the fine side of the grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.
Place a pan on medium-high heat and drizzle in a little olive oil with a bit of butter. Sauté the leek and paprika with a pinch of salt for 5 minutes until soft. Add the mushrooms and cook for other 5 minutes until soft and golden. Mix in the pork and cook for 5 minutes, keep moving everything around in the pan so the pork cooks through. Add the sour cream to pan and mix it through so that it melts, then add enough water to loosen the sauce. Simmer (gently boil) until the sauce is hot, about 1 minute. Season with lemon juice, salt and pepper to taste.
Place a pan on medium-high heat with a little butter. When hot add the broccoli and a little water and sauté until cooked, about 3 minutes. Season to taste.
Serve the pork stroganoff topped with parsley and top with lemon zest and some buttery broccoli.
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