Pork Stroganoff

Step 1

Warm chicken stock and add to a bowl with the sherry and dried porcini mushrooms to rehydrate.

Step 2

In another bowl, mix together the mustards, paprika and Worcestershire sauce with the sour cream. Set aside.

Step 3

Heat 2 tbsp of oil in a frying pan, brown off the pork fillet and then remove to a plate. In the same pan heat the remaining oil and add the sliced onions and bay leaf.  Cook over a medium heat until golden, then add the mushrooms and cook for a further 5 minutes until the mushrooms are cooked and their juices have evaporated.

Step 4

Strain off the porcini mushroom stock through a fine sieve to remove any grit then add the stock and rehydrated mushrooms to the pan along with the seared pork fillet.  Reduce the liquid by half.

Step 5

Finally add the sour cream mixture to the pan, combine and season well with salt and pepper. Let the sauce simmer until it thickens up.

Step 6

Stir through the parsley and serve with rice.