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Pork & Mushroom Stroganoff

By not-recognized
If you fancy something rich, tasty and a little sophisticated, this stroganoff recipe should hit the spot – and yet it’s still pretty easy to prepare. This pork and mushroom stroganoff starts with browned pork fillet…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 2 tbsp of olive oil
  • 225 g of brown rice
  • 450 g of pork tenderloin fillet, thinly sliced
  • 1 tbsp of fresh sage, chopped
  • 5 tbsp of white wine
  • 1 tsp of wholegrain mustard
  • 120 g of low fat cream cheese
  • 8 leaves of sage leaves, fried in Flora Cuisine until crisp, for garnish
  • 225 g of chestnut mushrooms, sliced
  • 1 sprinkling of paprika, for garnish
  • 1 red onion, chopped

Method

4 steps

  1. Step 1

    Cook the brown rice according to packet instructions.

  2. Step 2

    Ten minutes after the rice has started cooking, heat the Flora Cuisine in a large frying pan. Add in the pork in two batches. Fry each batch for 3–5 minutes over a high heat, browning on all sides. Remove the browned pork and set aside.

  3. Step 3

    In the same frying pan, fry onion, mushrooms and sage for 3–5 minutes until they begin to brown. Add in wine, mustard and cream cheese and stir well until all the cheese has been mixed in.

  4. Step 4

    Return the pork to the pan, coating it well in the sauce. Cook for 3–5 minutes until heated through, season with black pepper, garnish with paprika and fried sage leaves and serve with the brown rice.