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
- 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.
- Heat the remaining Olive Oil in pan, reduce heat to medium. Add Onion (or leek), garlic, mushrooms cook, stirring occasionally until mushrooms are golden.
- Add spinach and parsley and toss until spinach is wilted.
- Add nutmeg, season with salt & pepper (I like lots of black pepper!)
- 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.
- Serve with Rice
