Friday, 18 July 2008

Pi's Pork Stroganoff with Three Mustards

Pi is an Administrator on a Forum I frequent. She is a great cook and has a lovely blog. I have used quite a lot of her recipes and all with great success. Do take time to visit.
This particular recipe is a real keeper. The flavours are wonderful and a nice change from Beef Stroganoff. The last time I made it I used pork pieces and slow cooked them in white wine then did the business and it worked a treat.
I served it with plain boiled rice and a salad on the side.
The quantities given serve 2

350g pork fillet
110g small open-cap mushrooms
1 tsp mustard powder
1 heaped tsp grain mustard
1 heaped tsp Dijon mustard
200ml crème fraîche
2 tsp groundnut oil
10g butter1 small onion,
peeled, halved and thinly sliced
75ml dry white wine
salt and freshly milled black pepper

Firstly trim any fat off the fillet and then cut it into fine strips at most 1/2cm wide and approximately 7-8cm long. What I do is, using a very sharp knife and working along the length of the fillet, carefully cut it into 1/2cm thick slices. Then taking one slice at a time, I pat it flat on the cutting board and cut it down the length into 1/2cm wide strips. Now just cut across the middle a couple of times to get strips 7-8cm long.

Prepare the mushrooms by slicing them through the stalk into thin slices. It is better not to wash the mushrooms, a careful cleaning with a soft brush to remove any dirt is sufficient.

Using a heavy-based frying pan about 23-25cm in diameter, heat the oil and butter together over a medium heat. Add the sliced onion and fry gently for a few minutes until soft. Remove from the pan and set aside.

Turn the heat under the pan to high and when it is really hot add the strips of pork and fry them quickly. Keep them on the move all the time so they cook evenly and don't burn.
Now add the mushrooms and toss them around to cook briefly until their juices start to run. After that, return the onion to the pan and stir in.
Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche mixed with the mustards.
Stir everything together and let the sauce reduce to half its original volume.
Serve immediately.


Nickki said...

That looks lovely Granny. I must try this one day, it looks like the kind of dinner we would really enjoy. Pistachio does have some great recipes :)

Rhyleysgranny said...

Goodness Nikki you were quick :) Yes Pi's recipes are very good

Victoria Sponge said...

I have made this recipe lots of times and it's lovely, a great change from the usual beef or mushroom. It's great to see you back!
Lots of love, Vicky xxx

Rhyleysgranny said...

Vicky I'm glad to get back to it. It's a great recipe isn't it?

Anonymous said...

Fabulous photography as always Brenda. I keep meaning to try this but end up sticking to 'my' recipe instead.

Rhyleysgranny said...

Thank you George. If the recipe is on your blog I'll have a crack at it

Anonymous said...

Mustard as a main ingredient; now you're talkin' my talks!


Lori said...

I have these dishes. I just love them. They seem so Spanish like. They transport me!

Rhyleysgranny said...

Lori. I love them too. I only have a few bits I pucked up in TK Max. They sing to me and I wish I had the dinner service. Just love them.

Rhyleysgranny said...

Gk thank you for calling in.

Gloria said...

Dear Granny this is sooo yummy and tasty, but I really love....the pig!! is so cute!!!! xxxGloria

Lulu Barbarian said...

What a nice change from beef stroganoff! And that's coming from a beef stroganoff lover. Thanks for the technique tips as well!

Rhyleysgranny said...

Hi Gloria, lovely to see you here as always. Glad you like my little pig:) xxx

Lulu It is a nice change. I find I am making it more than beef. My OH is a big stroganoff fan

Oh my! Apple pie! said...

This recipe has been on my to do list for ages, I must get around to cooking it soon.

Rosa's Yummy Yums said...

Delicious! That Stroganoff must taste wonderful!



LisaRene said...

We are thinking alike, I'm preparing a mustard sauce for this evenings dinner. Great idea to add mustard powder as well for an extra mustardy sauce :)

Rachelle said...

Oooh, I made stroganoff just the other day! I may have to try this recipe. :)