This creamy Hairy Bikers Pork Stroganoff is made with tender pork fillet, earthy chestnut mushrooms, soured cream, paprika, and a touch of lemon juice. This recipe creates a rich and savory sauce with a hint of tang, a perfect main course for a cozy evening. It’s an ideal weeknight dinner, serving four people, especially during the cooler autumn and winter months.
Hairy Bikers Pork Stroganoff Ingredients
- 400g pork fillet
- 2 tbsp sunflower oil
- 25g butter
- 1 onion, finely sliced
- 2 tsp paprika
- 225g button chestnut mushrooms, halved
- 140ml carton soured cream
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley, to serve
How To Make Hairy Bikers Pork Stroganoff
- Prepare the pork: Remove any tough membrane from the pork fillet and cut it into thin strips. Season the pork strips with salt and freshly ground black pepper.
- Brown the pork: Heat a large non-stick frying pan over high heat. Add the sunflower oil and, once hot, add the pork strips. Stir-fry quickly until the pork is browned on all sides. Use a slotted spoon to remove the pork from the pan and set it aside on a plate.
- Sauté the vegetables: Reduce the heat to low and add the butter to the same frying pan. Once melted, add the sliced onion and cook gently until softened and tender.
- Cook the mushrooms: Stir in the paprika and the halved chestnut mushrooms. Increase the heat and cook for a minute, tossing the mushrooms to coat them in the paprika and butter.
- Combine the stroganoff: Return the browned pork to the pan with the onions and mushrooms. Pour in the soured cream and heat through gently, being careful not to let it boil.
- Finish and season: Stir in the lemon juice and season with additional salt and pepper to your taste. Garnish with freshly chopped parsley before serving.
Recipe Tips
- Don’t overcrowd the pan: When browning the pork, cook it in batches if necessary. This ensures the pork sears and browns properly rather than steaming, which gives a better flavor and texture.
- Use room temperature soured cream: To help prevent the sauce from splitting, take the soured cream out of the refrigerator for a little while before adding it to the hot pan.
- Fresh lemon juice is best: For the brightest, most vibrant flavor, use freshly squeezed lemon juice. Bottled juice can sometimes have a duller taste.
- Be gentle with the heat: Once the soured cream is added, do not let the sauce boil. Boiling can cause the cream to curdle and separate, resulting in a grainy sauce.
What To Serve With Pork Stroganoff
This rich and creamy pork stroganoff is wonderfully versatile. It is traditionally served over a bed of fluffy white rice or buttery egg noodles, which are perfect for soaking up the delicious sauce. For a more classic British pairing, serve it with creamy mashed potatoes. A simple green vegetable on the side, like steamed green beans, tenderstem broccoli, or peas, will add a fresh contrast to the richness of the stroganoff.
How To Store Pork Stroganoff Leftovers
- Refrigerate: Allow the stroganoff to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce is too thick.
- Freeze: It is best to freeze the stroganoff before adding the soured cream, as dairy can sometimes split and change texture upon reheating. If you must freeze the finished dish, be aware the sauce may not be as smooth when thawed. Cool completely, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Hairy Bikers Pork Stroganoff Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: Approximately 450 kcal
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 250mg
- Total Carbohydrate: 8g
- Sugars: 5g
- Protein: 35g
Frequently Asked Questions
- Can I use a different cut of pork? Yes, you can use pork loin or pork chops, but you will need to be careful not to overcook them as they can become tough. Ensure you slice the meat thinly against the grain for the most tender result.
- What can I use instead of soured cream? Crème fraîche is an excellent substitute for soured cream and is less likely to split when heated. For a lighter version, you could try using full-fat Greek yogurt, but be extra careful with the heat.
- Can I make this dish ahead of time? You can prepare the components ahead of time. Cook the pork and the onion-mushroom mixture, then cool and refrigerate. When you are ready to serve, gently reheat the mixture and then stir in the soured cream and lemon juice just before serving.
Try More Recipes:
- Hairy Bikers Paprika Pork Recipe
- Hairy Bikers’ Chicken Supreme Recipe
- Hairy Bikers Spicy Pork Recipe
Hairy Bikers Pork Stroganoff Recipe
Description
This Hairy Bikers Pork Stroganoff is a creamy and savory dish featuring tender strips of pork fillet and chestnut mushrooms in a rich paprika and soured cream sauce. It’s a quick and easy recipe, perfect for a satisfying weeknight dinner that feels special.
Ingredients
Instructions
- Prepare and season pork: Slice the pork fillet into thin strips and season with salt and pepper.
- Brown the pork: Heat oil in a large frying pan and stir-fry the pork over high heat until browned. Remove from the pan and set aside.
- Cook vegetables: Add butter to the pan and gently cook the sliced onion until soft. Stir in the paprika and mushrooms and cook for another minute.
- Combine and heat: Return the pork to the pan, add the soured cream, and heat through gently without boiling.
- Finish and serve: Stir in the lemon juice, season to taste, and garnish with fresh parsley before serving.
