PORK STROGANOF WITH BUTTERED NOODLES

By porklion

This pork stroganoff is the best kind of comfort food! Tender pork, cooked with mushrooms and onions in a creamy sauce. It's delicious, filling and completely made with fresh ingredients! (No cans of soup here!!!)

Ingredients

• 1 onion
• 65 g /2 1/2oz butter
• 1 tsp vegetable oil
• 1 tbsp paprika
• 1/4 tsp smoked paprika (optional if you haven't got any leave it out)
• 300 g /10 1/2oz button mushrooms
• 675 g /1 1/2 lb pork loin steaks (or pork stir fry pieces)
• 2 tbsp vegetable oil
• 300 ml /10fl oz soured cream
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 tsp lemon juice
• salt
• handful of parsley leaves (finely chopped)
• 400 g pappardelle (or any long pasta)
• 1/2 tsp salt
• 50 g butter

Details

Preparation time 5mins
Cooking time 15mins
Adapted from sprinklesandsprouts.com

Preparation

Step 1

Instructions
Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
Add the butter and oil to a large frying pan and melt over a medium heat.
Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
Add the mushrooms and cook for 4 minutes over a low heat.
Whilst the mushrooms are cooking, cut the pork into thin strips .
Transfer the onion and mushroom mixture to a plate and set aside.
Use the same pan and add 1 tbsp of the oil until very hot.
Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
Tip everything back into the pan and stir well.
Add the sour cream, salt and bring to a simmer.
Cook for 2 minutes until thickened slightly.
Add the pepper, lemon juice and check if it needs salt.
Serve with the buttered pappardelle and sprinkle with parsley.