Trim the Pork Fillet of any visible fat and sinew then cut into strips. Serve with brown rice and green veg for a slightly healthier twist … Remove from the heat and stir in the Creme Fraiche and Mustard. Only 5 books can be added to your Bookshelf. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Set aside. 2 handfuls of sliced Mushrooms (again I used frozen from Asda). This is another dinner I don’t think we have ever had and another dinner that I think will become a firm favourite in our house. So simple and quick with such a good flavour, I think next time I will have it with a Jacket Potato and with a knob of Butter! Always check the publication for a full list of ingredients. This recipe has been indexed by an Eat Your Books Member. Return chops to … Trim and discard any membrane from the pork, then cut the meat into finger-sized strips. Season the meat with salt and pepper. Add the Pork with a little more Salt and Pepper and seal it off. This recipe does not currently have any reviews. We’ve helped you locate this recipe but for the full instructions you need to go to its original source. We had ours with long grain Rice and Broccoli and it was so good! Where’s the full recipe - why can I only see the ingredients? Cut the pork into thin strips, dust in paprika and seasoning. - unless called for in significant quantity. Remove any membrane from the pork fillet and discard. Sweat the Onion and Garlic with a pinch of Salt and Pepper for 5 minutes. Add the Chicken Stock and simmer for around 15 minutes until reduced and thickened. Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Method. Remove from the heat and stir in the Creme Fraiche and Mustard. Add the Mushrooms and fry for a further 5 minutes, if using the frozen variety I cook till the moisture has reduced right down. Heat a wide frying pan over a medium-high heat. Add the Chicken Stock and simmer for around 15 minutes until reduced and thickened. Enter your email address to subscribe to this blog and receive notifications of new posts by email. The Hairy Dieters Make It Easy: Lose Weight and Keep It Off the Easy Way. Cut into thin strips about 1x6cm/½x2½in. Are you sure you want to delete this recipe from your Bookshelf? When hot, add the mushrooms and cook, stirring, for 2 minutes. Both the kids ate it and it would be lovely with Rice, Pasta or even on top of a Jacket Potato. - unless called for in significant quantity. Add the Pork with a little more Salt and Pepper and seal it off. Remove and set aside. If you aren’t a fan of Mustard you could leave it out or not add as much but it really adds to the flavour and makes it a bit next level! Add chopped Parsley and serve! Doing so will remove all the Bookmarks you have created for this recipe. This Easy Pork Stroganoff is bursting with flavour, but is simple to make and only takes 20 minutes, perfect for a busy weeknight. And you have a search engine for ALL your recipes! https://www.deliaonline.com/.../pork-stroganoff-with-three-mustards Can substitute beef stock or chicken stock for pork stock. Always check the publication for a full list of ingredients. If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.