top of page
  • Writer's pictureLydia Gerratt

Pork Stroganoff with sour cream and paprika

Pork Stroganoff

Pork Stroganoff is so retro but so good. Crème fraîche, sweet paprika, Dijon mustard, mushrooms and pork fillet make a seriously delicious and more-ish meal.

Both pork and mushrooms are in season during autumn and winter. Their flavour and quality are at their peak and the cost should be at its lowest.

I love to eat Stroganoff with plain steamed Basmati rice. Tilda is the best quality Basmati you can buy, it is pricey, but worth it for its delectable fragrant strands of rice.

Miraculous ingredients: pork fillet (free range or organic), brandy, sweet paprika, Grey Poupon Dijon mustard, Grey Poupon wholegrain Dijon mustard

Pork Stroganoff with sour cream and paprika


200g Pork fillet, sliced and cut into strips

1 small Brown onion, chopped

150g Chestnut mushrooms, sliced finely

20g Unsalted butter

1 tablespoon extra virgin olive oil

2 tablespoons brandy (the same quality as you would drink)

1 teaspoon sweet paprika

1 teaspoon Dijon mustard (Grey Poupon is the best)

1 teaspoon wholegrain Dijon mustard (Grey Poupon is the best)

200ml crème fraîche


Put a large dry frying pan onto a medium heat to warm through while you chop the onion, slice the mushrooms and prepare the pork fillet. I also start cooking the Basmati rice (1 cup of rice) at the same time so it's ready when the Stroganoff is done.

Add the butter and oil to the warmed pan and stir in the chopped onion. After a few minutes, add the sliced mushrooms. Leave on the medium heat to soften and slightly colour.

Prepare the pork fillet. Remove the white 'skin' on the underside of the fillet. I run a very sharp knife between the white skin and the meat to pull it away. Slice into 2cm rounds and then cut the rounds into 3 or 4 strips. Add the pork strips to the pan and fry for a few minutes so that the pork loses its pink colour. Do not be tempted to fry for a long time as the pork will become tough and dry. Pork fillet is a lovely delicate cut and only needs a few minutes to cook to stay meltingly soft and tender.

Pour the brandy over the pork in the pan and set alight immediately with a match. Let the brandy flames burn until they go out, approx 1 minute.

Sprinkle the pork with the sweet paprika, add both Dijon mustards and stir thoroughly to coat all the meat, onions and mushrooms. Fry for another 5 minutes.

Add the crème fraîche to the pan and stir through. Serve on a bed of steaming basmati rice (Tilda is the best).

Preparation time 10 minutes, cooking 20 minutes, serves 4

bottom of page