Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. This is a British interpretation using mustards from the Empire!
350g Pork tenderloin
1 tsp English mustard powder
2 tsp Grain mustard
2 tsp Dijon mustard
110 g Small open-cap mushrooms
200 ml Crème fraîche
1 tbs Groundnut oil
10 g Butter
1 small onion, peeled, halved and thinly sliced
75 ml Dry white wine
Salt and black pepper
Preparation and cooking
First of all prepare the pork by trimming it and cutting it into strips 7 cm long and 5mm 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