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Pork in the style of Stroganoff


  • Slice the pork fillets on the diagonal, batten out a bit and season. Then panfry very briefly in a layer of hot oil in 2-3 lots just to seal. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until tender.
  • Then add the mushrooms and cook until softened, regularly stirring.
  • Add the paprika, stir well and cook to just toast.
  • Then add about 1 cup stock with the mustard, quite a bit of salt and a little pepper. Mix well and gently cook for about 5-10 mins until reasonably thick and fragrant, adding more stock as needed. Taste for seasoning.
  • Return the pork to the pan with about 1 tbsp chopped parsley. Briefly cook, turning once, and then remove the pork.
  • Turn off the heat and add the combined sour cream and flour. Mix until well incorporated.
  • Arrange the pork on individual plates, spoon the sauce over the top, sprinkle with chopped parsley and serve with buttered noodles (eg. fettuccine) on the side.


  • 2-3 pork fillets, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, chopped
  • 1-2 garlic cloves, crushed
  • 8 button mushrooms, sliced
  • 1 tbsp paprika
  • 1-2 cups beef or chicken stock
  • 1 heaped tspn Dijon mustard
  • 3 tbsp chopped fresh parsley
  • ¼ cup sour cream
  • ½ tbsp plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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