Mary Berry's 'creamy' stroganoff with a twist is 'cheaper' than traditional recipes
Stroganoff is a classic dish in British cuisine, loved for its creamy sauce. Mary Berry's version uses a cheaper cut of beef than traditional beef.
Stroganoff works perfectly as a hearty winter dish or a lighter summer meal on a warm day.
Traditionally, beef is the main ingredient which soaks up the delicious sauce; comprised of soured cream, butter, lemon juice and paprika.
For anyone seeking a twist on the classic recipe, Mary Berry has the perfect alternative.
Sharing her recipe with BBC Food, the chef claimed that "pork fillet is a really tender cut so great for quick-cook dishes".
Mary's recipe takes a mere 10-30 minutes to make, and the use of pork over beef means it "tends to be cheaper too".
Pork stroganoff recipe
Ingredients
- 400g pork fillet
- Two tbsp sunflower oil
- 25g butter
- One onion, finely sliced
- Two tsp paprika
- 225g button chestnut mushrooms, halved
- 140ml soured cream
- One tbsp lemon juice
- Salt and freshly ground black pepper
To serve
- One tbsp chopped fresh parsley
- mashed potato
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Method
Cut the pork fillet into thin strips, around 6cm long and 1cm wide. Season the strips with plenty of salt and pepper, then prepare a large non-stick frying pan over high heat.
Add a drizzle of oil when the pan is very hot, then add the meat and stir fry it "really briskly until browned" as put by Mary.
The chef suggested that there should be no juices when it is cooked fast. That said, take care not to overcook it.
Lift out the pork with a slotted spoon and transfer it onto a plate.
Put the butter in the pan, add the onions and cook over low heat until the onions are tender after about 10 minutes.
Sprinkle in the paprika and stir in the mushroom, then turn up the heat and toss for a minute.
Add the pork and cream to the pan and heat through. Finally, add the lemon juice and season everything with salt and pepper.
Garnish the meat with the parsley and serve the mashed potato alongside.
