One-pan pork stroganoff | Good Food

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300g chestnut mushrooms
halved and each half cut into ½ cm-thick slices
2 tbsp olive oil
1 large onion
halved and thinly sliced
2 tbsp paprika
(not smoked)
500g pork fillet
cut in half lengthways and then into 1cm thick strips
300ml double cream
3 tbsp light soy sauce
parsley, fries, mashed potatoes or cooked rice
to serve

Method

step 1
In a large non-stick frying pan over a medium-high heat, season and fry the sliced mushrooms in the dry pan for 5-6 mins, stirring occasionally to release and evaporate their moisture. Once they are golden and no longer releasing any liquid, drizzle in the oil and add the onion. Cook for 8-10 mins, reducing the heat slightly, until softened and beginning to colour.
step 2
Add the paprika and mix well, then add around 200ml water, stirring, to allow all the caramelisation from the pan to lift and prevent the paprika from burning.
step 3
Stir in the pork, cream and soy sauce and season generously. Bring the sauce to a simmer, then reduce the heat, cover and cook for 5 mins. Remove the lid and cook for another 2-3 mins until the sauce has thickened slightly and the pork is cooked through. Season to taste and serve sprinkled with a sprinkling of parsley, alongside fries, mash or rice.