Smoky Pork & Portobello Stroganoff
This classic dish is said to have been invented in 1891 when a French chef entered it into a Russian cooking contest. Needless to say he won, and the rest is history. Our diced pork mushroom version is deliciously indulgent yet surprisingly easy to make. Stroga-nom! (Gluten-free, suitable for coeliacs).
Ingredients for 2 people
You'll also need
Butter, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the diced pork and cook for 1-2 min or until golden
Boil a kettle
Peel and finely slice the brown onion[s]
Slice the portobello mushrooms
Once the pork is brown, transfer it to a bowl and return the pan to a medium heat with a knob of butter
Add the sliced onion and mushroom and cook for 6-7 min or until starting to caramelise
Add the balsamic vinegar and cook for 1 min further
Meanwhile, dissolve the beef stock cube[s] and tomato paste in 175ml [350ml] boiled water
Add the smoked paprika and beef stock to the pan and cook for 3-4 min or until thickened
Meanwhile, chop the parsley finely, including the stalks
Once the sauce has thickened, add the clotted cream, Dijon mustard and browned pork and cook for 2-3 min or until the pork is cooked through and the sauce is thick and glossy
Serve the pork & portobello stroganoff over the rice
Garnish with the chopped parsley
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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