
One-pan pork stroganoff
- Sabrina Ghayour
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.5 out of 5.136 ratingsRate
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Cook a streamlined version of a classic using tender pork fillet and mushrooms lightly spiced with smoked paprika. Serve with mash, fries or rice for a comforting dinner
Egg-free
High-protein
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
300g chestnut mushrooms
halved and each half cut into ½ cm-thick slices
-
2 tbsp olive oil
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1 large onion
halved and thinly sliced
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2 tbsp paprika
(not smoked)
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500g pork fillet
cut in half lengthways and then into 1cm thick strips
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300ml double cream
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3 tbsp light soy sauce
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parsley, fries, mashed potatoes or cooked rice
to serve
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Nutrition: per serving
-
kcal654
-
fat54g
-
saturates29g
-
carbs8g
-
sugars7g
low
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fibre3g
-
protein32g
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salt1.77g
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Method
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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.
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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.
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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.
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A star rating of 4.5 out of 5.136 ratings
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