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We’ve had a few people ask us for the recipe for the Pork Stroganoff we made last week. It’s a variant on the more common Beef Stroganoff and we find that it’s a richer and certainly delicious dish that our family (kids and all) love. You can even get away with smuggling a few more greens into the recipe.

 

INGREDIENTS

¼ cup Olive Oil (good quality like Salute)

600g McIvor Farm Pork Scotch Steaks, thinly sliced

1 Onion (or Leek), thinly sliced (from Spring Creek Organics)

2 cloves Garlic, finely chopped

500g Swiss brown Mushrooms, thinly sliced (preferably Ballarat Mushrooms)

60g butter

100g Spinach, Kale, thinly sliced (from Spring Creek Organics)

2 tbs Flat Leaf Parsley, finely chopped (or thyme)

¼ tsp Nutmeg (I like more!)

1 cup Sour Cream

METHOD

  1. Heat 2tbsp of Olive Oil in frying pan over a high heat. Season pork with salt & pepper, then cook in batches for a few minutes or until brown, set aside.
  2. Heat the remaining Olive Oil in pan, reduce heat to medium. Add Onion (or leek), garlic, mushrooms cook, stirring occasionally until mushrooms are golden.
  3. Add spinach and parsley and toss until spinach is wilted.
  4.  Add nutmeg, season with salt & pepper (I like lots of black pepper!)
  5. Add Sour Cream and ½ cup of water (or cream if you like it rich & creamy) and bring to the simmer. Add the cooked pork and warmed through.
  6. Serve with Rice

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