Sunday, 24 December 2017

PREPARE: Pork Stroganoff

READY IN: 1hr 30mins



- 1 1⁄2 Kgs pork tenderloin, sliced into 1/4 inch strips

- 1 l Kg white button mushrooms, sliced

- 1 medium white onion, sliced thin

- 1 medium red onion, sliced thin

- 1 tablespoon whole grain mustard

- 1 cup dry white wine

- 1⁄2 cup heavy cream

- 1⁄2 cup creme fraiche

- 2 tablespoons butter

- 2 tablespoons oil

- salt and black pepper, to taste


- 3 tablespoons lemon juice (optional)

- 1 tablespoon lime juice (optional)

- 1 tablespoon honey (optional)

- 2 teaspoons dry mustard (optional)


Optional Marinade:

- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours.

- Remove pork and discard remaining marinade.

- Melt the butter and oil in heavy frying pan.

- Add onions and cook to soften for 3 - 4 minutes.

- Remove the onions with a slotted spoon to a small bowl.

- Increase pan heat to medium high, when hot add pork, stirring continuously until browned.

- If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning.

- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.

- Add the creme fraiche and season with a little salt and freshly ground black pepper.

- Bring to vigorous simmer and cook until reduced to a creamy consistancy.

- Remove from heat and stir in heavy cream.

- Serve over a bed of rice, noodles, chapatti, matooke (plantains) or ugali.

Tourism Observer

No comments: