Pork Stroganoff
Over a year ago
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Ingredients
- 2 Pork chops. bone removed and divided horizontally into three slices
- 1 tbsp. Olive oil
- 30 g Butter
- 1 Red onion sliced
- 1-2 Garlic cloves. crushed
- 1 rsp. Paprika (hot or mild)
- 100 g Mushrooms sliced
- 100 ml Double cream (or creme fraiche)
- 2 tbsp. fresh parsley. chopped
- 2 tbsp. White wine
- Parsley (for garnish)
Accompaniment
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Description
The classic sauce over pork escalopes. Serve with rice or potatoes.
Method
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1
Heat the oil in a frying pan over a low-medium heat. Place the pork slices into the pan and fry for 2-3 minutes on each side. When cooked through remove from the pan and put to one side.
To make the sauce, heat the butter in a frying pan and when it begins to foam, add the sliced onions and paprika. Saute for 2-3 minutes.
Next add the garlic, cook for one minute then add the sliced mushrooms and fry gently for 6-7 minutes.
Add the double cream (or the creme fraiche) and the chopped parsley. Season to taste and add the white wine. Cook for a further two minutes to slightly reduce.
Pour the sauce over the pork slices and garnish with parsley to serve.
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