Mary Berry shared her pork stroganoff recipe, served with smooth mashed potatoes, that is ready to serve in as little as 30 minutes.
Pork fillet is a really tender cut of meat, which makes it a great ingredient for speedy meals like this one – hardly any cooking is needed at all.
Mary said of her pork recipe: “It makes a great change from beef and tends to be cheaper, too.” So not only will the meal taste good, it may be helpful for the finances.
Requiring not much to make in the first place, most of the ingredients needed are likely to be in your kitchen cupboards and fridge already.
Here’s how to make Mary’s tasty and quick pork stroganoff meal that can feed up to four people, or leftovers could be saved for another day.
Pork stroganoff recipe
- Serves: four people
- Prep: less than 30 minutes
- Cooks in: 10 to 30 minutes
Ingredients:
- 400g pork fillet
- Two tablespoons of sunflower oil
- 25g butter
- One onion, finely sliced
- Two tablespoons of paprika
- 225g button chestnut mushrooms, halved
- 140ml oz soured cream
- One tablespoon of lemon juice
- Salt and black pepper
To serve:
- One tablespoon of chopped fresh parsley
- Mashed potato
Method
Cut the pork fillet into thin strips and season the meat with salt and pepper.
Heat a large non-stick frying pan until hot, add a little oil, then add the seasoned pork. Stir-fry briskly until browned. Lift out with a slotted spoon onto a plate.
Mary said: “If it is cooked really fast there should be no juices, but take care not to overcook.” Put the butter in the pan, add the onions and cook over a low heat until the onions are tender (about 10 minutes).
Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute. Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper.
Garnish with the parsley and serve the mashed potato alongside.
