Pork Stroganoff

• servings: 4

Ingredients

a knob of butter

1 onion, sliced

100g (4oz) button mushrooms, sliced

350g (12oz) pork fillet, cut into thin strips salt

a pinch of cayenne pepper a pinch of paprika

2-3 tablespoons brandy

1 teaspoon Dijon mustard

100-150ml (3½-5fl oz)

sour cream or crème fraîche

Directions

The pork fillet is the same tender, lean joint as beef fillet.

If unavailable, thin strips of pork loin can also be used.

• Melt the knob of butter in a wok or large frying pan. Once sizzling, add the onion and mushroom and try for a few minutes until softened.

• Season the pork fillet strips with salt, cayenne pepper and paprika. Scatter the strips into the pan, increasing the heat and

• cooking for several minutes with the onion and mushroom.

• Pour in and flambé the brandy in the pan. Stir in the Dijon

seasoning with more salt, cayenne pepper and paprika, if needed.

and more

A red pepper cut into thin strips can be added and fried with the onion and mushroom until tender.

Serve with braised rice (see page 309) or mash (see page 260).