Anyone got a good recipe for pork stroggonoff?

Answer 1

Pork stroganoff

Ingredients
a little oil
1 pork chop, cut into chunks
4 mushrooms, chopped
1 tsp paprika
splash of cream
splash of white wine
salt and freshly ground black pepper
½ tsp white wine vinegar
flatleaf parsley sprig, to serve

Method
1. Heat the oil in a pan and fry the pork for 3-4 minutes, to brown. Add the mushrooms and cook for 2-3 minutes.
2. Stir in the paprika, cream, wine, seasoning and vinegar. Cook gently for a further 5-6 minutes, or until the pork is cooked through.
3. Transfer to a serving plate and serve with the parsley.

OR

Pork Stroganoff

Ingredients:
1-2 Tbsp. olive oil
1 - 2 lbs. pork (tenderloin or roast)
1 large onion
2 Tbsp. dry sherry
4 Tbsp. flour
1 1/4 c. chicken broth
1 Tbsp. tomato paste
1 tsp. lemon juice
salt and pepper to taste
1/2 c. sour cream

Directions:
Cut pork into bite-sized pieces. Slice onion thinly. In a large skillet, heat oil. Add pork, onion. Cook over medium heat until the pork is browned all over and onions are soft and translucent. Add sherry. Sprinkle flour over pork, stir well, until flour coats pork well. Stir in broth gradually. Reduce heat to low, simmer 2 min. Stir in tomato paste, lemon juice, salt, pepper. Cook to blend flavors, about 2 min. Remove from heat. Stir in sour cream. Serve hot, over noodles.

OR

PORK CHOPS STROGANOFF STYLE

2 tbsp. salad oil
4 pork chops
1 lg. onion, sliced
1/4 lb. mushrooms, sliced
2 tsp. prepared mustard
1/4 c. water
1/2 tsp. salt
1/2 c. sour cream

In 10 inch skillet over medium heat in hot oil, cook pork chops until well browned on both sides, remove chops to plate. In drippings remaining in skillet, over medium heat, cook onion and mushrooms until tender, stirring occasionally. Return pork chops to skillet, add water, mustard and salt.
Over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 hour or until pork chops are fork tender. Remove pork chops to warm platter. Into liquid remaining in skillet, stir sour cream until blended (do not boil). Pour sauce over pork chops.

Answer 2

1

Answer 3

Ingredients for pork stroganoff
serves 4
1&1/2 1Ibs pork shoudler
1Ibs onions
375ml strong beef stock
350 sour cream or creme fraiche
1-2 tsp soy sauce
1 & 1/2 tbsp tomato puree
butter or margrine for frying
salt & pepper for seaoning
Method
Cut the meat into strips, peel & slice the onions,brown the meat in the butter in a stewing pan add the salt & pepper, add the onions so that they also become brown.
Lower the heat and gradually add the beef stock. add the tomato puree ,simmer the meat & onions in the gravy for about 25 minutes or until the meat is tender & thoroughtly cooked, cover the pan when simmering the meat
Remove the pan from the heat & stir in the creme faiche bring to the boil and add the soy sauce, this dish should have a rich and rather strong taste, serve with rice.

Answer 4

Pork tenderloin.
Pork stock cube with a bit of water.
Celery, mushrooms, onions and garlic
Canned chopped tomatoes
tomato puree
Mushroom ketchup
Pepper
Mixed herbs
Paprika - smoked, mild or hot
Sour cream or yogurt to serve.

Cut the meat into thin slices.
Saute this and then remove to the pot
Saute the rest of the vegetables and add the tomatoes etc.
Slow cook in a medium oven for as long as possible allowing the flavours to develop and the sauce to reduce.
If you need to thicken it a bit, use some cornflour and stir until the desired consistency.

Traditionally served with rice, but mashed potato is good too and a dollop of soured cream or yogurt.

Answer 5

Try the following
Pork stroganoff

a little oil
1 pork chop, cut into chunks
4 mushrooms, chopped
1 tsp paprika
splash of cream
splash of white wine
salt and freshly ground black pepper
½ tsp white wine vinegar
flatleaf parsley sprig, to serve

Method
1. Heat the oil in a pan and fry the pork for 3-4 minutes, to brown. Add the mushrooms and cook for 2-3 minutes.
2. Stir in the paprika, cream, wine, seasoning and vinegar. Cook gently for a further 5-6 minutes, or until the pork is cooked through.
3. Transfer to a serving plate and serve with the parsley.

or Pork Stroganoff with Three Mustards

12 oz (350 g) pork tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
4 oz (110 g) small open-cap mushrooms
7 fl oz (200 ml) crème fraîche
1 dessertspoon groundnut oil
½ oz (10 g) butter
1 small onion, peeled, halved and thinly sliced
3 fl oz (75 ml) dry white wine
salt and freshly milled black pepper

First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices.

Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft.

Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice.

or Pork fillet stroganoff

350g/12oz pork fillet
salt
freshly ground black pepper
2 tbsp sunflower oil
25g/1oz butter
1 onion, finely sliced
2 tsp paprika
225g/8oz button chestnut mushrooms, halved
5fl oz/140ml carton soured cream
1 tbsp lemon juice
1 tbsp chopped fresh parsley
To serve
chopped parsley
herby mashed potato
green salad

Method
1 Remove any membrane from the pork fillet and discard. Cut into thin strips on the slant about 1cmx6cm ½in x 2½in. Season the meat with salt and pepper.
2. Heat a large non stick frying pan until hot, add a little oil when very hot and add the meat. Stir fry really briskly until brown, if cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate.
3. Measure butter to the pan, add sliced onions, cook over a low heat until the onions are really tender. Sprinkle in paprika, stir in the mushrooms, turn up the heat and toss for a minute, add meat to the pan with the cream, allow to just bubble to heat through, add lemon juice and seasoning and serve hot.
4. Serve at once, garnished with parsley with herby mashed potato and green salad

Answer 6

there are great reciepes on the net - just google it

Answer 7

http://www.bbc.co.uk/food/recipes/database/porkfilletstroganoff_73432.shtml

Good one!