PORK STROGANOFF RECIPES

Steps:

• Bring a large pot of water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, whisk 1/2 cup broth, sour cream, flour, mustard, salt, thyme, and 1/4 teaspoon pepper together in a small bowl.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned on all sides, about 5 minutes. Transfer to a bowl. Drain pasta and keep warm.
• Heat remaining oil in a skillet over medium-high heat. Add mushrooms, broccoli, and onion. Cook, stirring occasionally, until vegetables are lightly browned and crisp-tender, 5 to 7 minutes. Return pork to the skillet. Add remaining broth. Bring mixture to a simmer.
• Reduce heat to medium. Stir sour cream mixture into the skillet. Cook, stirring frequently, until thickened and bubbly. Gently simmer until pork is cooked through and no longer pink in the center, about 2 minutes more.
• Serve pork mixture over pasta and sprinkle with parsley and additional black pepper.

Steps:

• Remove any membrane from the pork fillet and discard. Cut into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper.
• Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until brown, if cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate.
• Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute.
• Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper.
• Garnish with the parsley and serve the mashed potato alongside.