Pork and Mushroom Stragonoff

Senior Times

Forget what you’ve been told about pork being fatty and unhealthy; it can be very lean, as in this dish, so it just about makes up for all the cream I’ve used! I like to serve this stroganoff with the tagliatelle which is traditional, but it could be equally delicious with mash or rice.

Ingredients

  • 7oz/200g tagliatelle
  • 1 tablespoon plain flour
  • 2 teaspoon paprika
  • 1lb/450g pork fillet, trimmed and sliced
  • 1 tablespoon of vegetable oil
  • 1oz/25g butter
  • 1 onion, sliced
  • 8oz button mushrooms, halved
  • 1 garlic clove, crushed
  • 4 tablespoons white wine
  • ¼ pint/150ml chicken stock
  • 1 teaspoon mustard
  • 2 teaspoons tomatoe puree
  • ¼ pint/150ml cream
  • 2 tablespoons fresh parsley
  • Salt and freshly ground black pepper

Method

Stroganoff

Cook the tagliatelle in a large pan of boiling salted water for 8-10 minutes until al dente or according to packet instructions. Sprinkle the flour and paprika on a flat plate and season generously. Add the pork slices and then toss until evenly coated, shaking off any excess.

Heat a large pan over a high heat. Add half the oil and butter and once sizzling, tipe in the dusted pork. Saute for five minutes until golden, then transfer to a plate with a slotted spoon and set aside. Add the remaining oil and butter to the pan and then add the onion, mushrooms and garlic. Saute for five minutes until tender. Return pork to pan and stir well to combine. Add the wine, stock, mustard and tomato puree and cook for about five minutes until slightly reduced, stirring occasionally. Stir in the cream, bring to the boil, then reduce the heat and simmer gently for a couple of minutes and cook until sauce has thickened and slightly reduced. Season to taste.

To Serve

Drain the pasta and divide among warmed serving plates. Make a slight well in the centre of each serving and spoon over the stroganoff. Garnish with the parsley.

Tip: boneless, skinless chicken thighs are very succulent and would work perfectly instead of the pork for this recipe.

This recipe is from Neven Cooks 2 by Neven Maguire, price €14.99, published by Poolbeg Press and available at most bookshops.

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