Roast Pork Stroganoff
Pork is good for you!
A fantastically filling family meal, that is packed with flavor and a great way to use leftover pork roast!
2 Tbsp. Butter
1 Onion - finley diced
1 pound Pork - cut into strips, or diced
7 oz. Mushrooms - Sliced
5 oz. White Wine
1 tsp. Paprika
6 oz. Soured cream
1 Tbsp. Dijon Mustard
1 Tbsp. Tomato Puree
Pinch Black Pepper
1 Tbsp. Fresh Tarragon - optional
Melt the butter in a large pan or heatproof dish.
Add the onions and fry for 5 minutes until soft.
Add the pork and brown if using fresh.
Stir in the mushrooms.
Pour in the wine, add the paprika, stir and bring to a simmer.
Reduce the temperature and simmer for 2 minutes.
Add the soured cream, tomato puree and mustard, stir and cook for 15 minutes, stirring often, until the sauce has thickened.
Add a good pinch of fresh tarragon and black pepper and serve immediately.
* If using leftover roast pork that is already cooked, add at the same time as the mushrooms.
* Tarragon is optional but tastes amazing
* Serve with pasta, potato or rice for a filling family meal.