Stroganoff Style Pork Recipe
Ingredients
| Metric | ||
| Pork fillet | 550 Gram | |
| Butter | 25 Gram | |
| 2 x 15 ml spoons oil | ||
| 1 onion, peeled and finely sliced | ||
| 100 g mushrooms, cleaned, trimmed and finely sliced | ||
| 4 tomatoes, peeled and sliced | ||
| Chicken stock | 200 Milliliter | |
| Ground black pepper | 1 To taste | |
| Cream | 150 Milliliter, soured | |
| Finely chopped parsley | ||
| Imperial | ||
| Pork fillet | 1 1/4 Pound (To garnish:) | |
| Butter | 1 Ounce (To garnish:) | |
| Oil | 2 Tablespoon (To garnish:) | |
| 1 onion, peeled and finely sliced | ||
| 4 oz mushrooms, cleaned, trimmed and finely sliced | ||
| 4 tomatoes, peeled and sliced | ||
| Chicken stock | 7 Fluid Ounce (To garnish:) | |
| Ground black pepper | 1 To taste (To garnish:) | |
| Cream | 1/4 Pint, soured (To garnish:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Cut the pork into thin strips and fry in a mixture of butter and oil for 5 minutes, stirring occasionally, then remove from the pan.
Fry the onion in the same fat until lightly browned, then add the mushrooms and continue for 5 minutes.
Add the tomatoes, stock and seasonings and bring to the boil.
Return the pork to the pan, cover and simmer for about 20 minutes or until the meat is tender and the liquid is reduced by about half.
Stir in the cream and bring back just to the boil.
Taste and adjust the seasonings.
Serve liberally sprinkled with parsley.
Fry the onion in the same fat until lightly browned, then add the mushrooms and continue for 5 minutes.
Add the tomatoes, stock and seasonings and bring to the boil.
Return the pork to the pan, cover and simmer for about 20 minutes or until the meat is tender and the liquid is reduced by about half.
Stir in the cream and bring back just to the boil.
Taste and adjust the seasonings.
Serve liberally sprinkled with parsley.
Chef
