Mary Berry Pork Stroganoff is crafted from succulent pork fillet, sunflower oil, butter, sliced onion, paprika, button mushrooms, crème fraîche, and lemon juice, and seasoned with salt, pepper, and parsley. This recipe takes approximately 30 minutes to prepare and serves 4.
This Pork Stroganoff Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Pork Stroganoff Ingredients
- 500g (1lb 2oz) pork fillet
- 2 tbsp sunflower oil
- 25g (1oz) butter
- 1 onion, finely sliced
- 3 tsp paprika
- 300g (11oz) button mushrooms, halved
- 200ml (7fl oz) full-fat crème fraîche or double cream
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- 1 tbsp chopped parsley, to garnish
How To Make Mary Berry Pork Stroganoff
- Prepare the Pork: Remove and discard any membrane from the pork fillet. Cut the pork into diagonal strips, about 1 × 6cm (½ × 2½in).
- Cook the Pork: Heat a large, non-stick frying pan until very hot. Add the sunflower oil and fry the pork quickly over high heat for 3–4 minutes until golden and cooked through. Remove the pork with a slotted spoon and set aside on a plate.
- Cook the Onion: In the same pan, add the butter. Once melted, add the sliced onion. Fry for 1 minute, then lower the heat, cover with a lid, and cook for about 10 minutes until the onion is very tender.
- Add Mushrooms and Paprika: Sprinkle the paprika over the onions, then stir in the mushrooms. Increase the heat and cook for 1 minute, tossing occasionally.
- Combine Ingredients: Return the pork to the pan along with the crème fraîche. Allow the mixture to heat through gently. Add the lemon juice and season with salt and pepper.
- Serve: Garnish with chopped parsley and serve immediately with basmati rice.
Recipe Tips
- Don’t Overcook the Pork: Fry the pork quickly over high heat to keep it tender and juicy. Overcooking can make it tough.
- Cook the Onions Slowly: Lower the heat after adding the onions and cook them until they’re very tender. This step adds a rich, sweet flavor to the dish.
- Use Fresh Mushrooms: Halve the button mushrooms for even cooking. Fresh mushrooms add a better texture and flavor compared to canned ones.
- Heat the Crème Fraîche Gently: When adding crème fraîche or double cream, let it bubble gently to avoid curdling.
- Season at the End: Add salt and pepper at the end of cooking to adjust the seasoning perfectly without overpowering the flavors.
What To Serve With Pork Stroganoff?
This creamy Pork Stroganoff pairs well with basmati rice, egg noodles, mashed potatoes, or steamed vegetables. It also can be served alongside crusty bread, a fresh green salad, roasted potatoes, or buttered pasta for a delicious dinner.
How To Store Leftovers Pork Stroganoff?
- Refrigerate: Let leftovers pork stroganoff cool to room temperature. Then put it in an airtight container and refrigerate. It will stay good for up to 3 days.
- Freeze: Cool the leftovers pork stroganoff completely before placing it in a freezer bag or airtight container. You can freeze it for up to 3 months. Thaw it in the refrigerator overnight before reheating.
How To Reheat Leftovers Pork Stroganoff?
- In The Oven: Preheat the oven to 180°C (350°F). Place leftovers pork stroganoff in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until warmed through.
- In The Microwave: Transfer the leftovers pork stroganoff to a microwave-safe dish. Heat on high for 2-3 minutes, stirring halfway through, until heated evenly.
- On The Stove: Heat the leftovers pork stroganoff in a pan over medium heat. Stir occasionally until it’s hot throughout, which should take about 5-7 minutes.
Mary Berry Pork Stroganoff Nutrition Fact
Serving Size: 1 serving
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 650mg
- Potassium: 400mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 23g
More Mary Berry Recipe:
- Mary Berry Leek and Bacon Quiche
- Mary Berry Mixed Bean Salad
- Mary Berry Sticky Chicken
- Mary Berry Chilli Burgers
- Mary Berry Persian Rice
Mary Berry Pork Stroganoff
Description
Mary Berry Pork Stroganoff is crafted from succulent pork fillet, sunflower oil, butter, sliced onion, paprika, button mushrooms, crème fraîche, and lemon juice, and seasoned with salt, pepper, and parsley. This recipe takes approximately 30 minutes to prepare and serves 4.
Ingredients
Instructions
- Prepare the Pork: Remove and discard any membrane from the pork fillet. Cut the pork into diagonal strips, about 1 × 6cm (½ × 2½in).
- Cook the Pork: Heat a large, non-stick frying pan until very hot. Add the sunflower oil and fry the pork quickly over high heat for 3–4 minutes until golden and cooked through. Remove the pork with a slotted spoon and set aside on a plate.
- Cook the Onion: In the same pan, add the butter. Once melted, add the sliced onion. Fry for 1 minute, then lower the heat, cover with a lid, and cook for about 10 minutes until the onion is very tender.
- Add Mushrooms and Paprika: Sprinkle the paprika over the onions, then stir in the mushrooms. Increase the heat and cook for 1 minute, tossing occasionally.
- Combine Ingredients: Return the pork to the pan along with the crème fraîche. Allow the mixture to heat through gently. Add the lemon juice and season with salt and pepper.
- Serve: Garnish with chopped parsley and serve immediately with basmati rice.
Notes
- Don’t Overcook the Pork: Fry the pork quickly over high heat to keep it tender and juicy. Overcooking can make it tough.
- Cook the Onions Slowly: Lower the heat after adding the onions and cook them until they’re very tender. This step adds a rich, sweet flavor to the dish.
- Use Fresh Mushrooms: Halve the button mushrooms for even cooking. Fresh mushrooms add a better texture and flavor compared to canned ones.
- Heat the Crème Fraîche Gently: When adding crème fraîche or double cream, let it bubble gently to avoid curdling.
- Season at the End: Add salt and pepper at the end of cooking to adjust the seasoning perfectly without overpowering the flavors.
Mary Berry Pork Stroganoff