![Pork stroganoff with pan-fried potatoes Pork stroganoff with pan-fried potatoes](https://wikirecipes.net/wp-content/uploads/2019/04/Pork-stroganoff-with-pan-fried-potatoes-1.jpg)
- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Try this classic twist on a family favourite.
Ingredients
- 1kg desiree potatoes, peeled, cut into 3cm pieces
- 60ml (1/4 cup) olive oil
- 600g pork loin steaks, trimmed, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 400g Swiss brown mushrooms, thinly sliced
- 60g butter, chopped
- 100g baby spinach, shredded
- 2 tablespoons finely chopped flat-leaf parsley
- 1/4 teaspoon freshly ground nutmeg
- 240g (1 cup) sour cream
- Sweet paprika, to serve
Method
- Step 1Place potatoes in a saucepan and cover with salted water. Bring to a simmer and cook for 6 minutes or until just tender. Drain.
- Step 2Meanwhile, heat 2 tablespoons oil in a large, heavy-based frying pan over high heat. Season pork with salt and pepper, then cook, in 2 batches, turning, for 2 minutes or until lightly browned. Remove with a slotted spoon and set aside.
- Step 3Heat remaining 1 tablespoon oil in pan. Reduce heat to medium, add onion, garlic and mushrooms, then cook, stirring occasionally, for 8 minutes or until mushrooms are golden and tender.
- Step 4Meanwhile, to make potatoes, melt butter in a large frying pan over medium heat. Increase heat to high, add potatoes, then season. Cook, tossing occasionally, for 6 minutes or until golden. Add spinach and parsley, and toss until spinach is just wilted.
- Step 5Add nutmeg, two-thirds of the sour cream and 125ml (1/2 cup) water to mushrooms and bring to a simmer. Add pork and cook for 4 minutes or until warmed through, then stir in remaining sour cream. Divide stroganoff and potatoes among bowls and sprinkle with paprika to serve.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3268 kj
Energy
52g
Fat Total
26g
Saturated Fat
7g
Fibre
45g
Protein
186mg
Cholesterol
239.43mg
Sodium
7g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: Substitute 600g chicken breasts for the pork.
For a variation, use a mixture of sliced mushrooms, such as button, portobello (large Swiss brown), pine and fresh shiitake.
- Author: Jessica Brook
- Image credit: Jeremy Simons
- Publication: MasterChef
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