This pork stroganoff is the best kind of comfort food! Tender pork, cooked with mushrooms and onions in a creamy sauce. It's delicious, filling and completely made with fresh ingredients! (No cans of soup here!!!) And ready in under 15 minutes.
Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)1 tbsp/ 0.5teaspoon salt14 oz/ 400g pappardelle
When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.½ stick/ 55g butter
For the sauce
Add the butter and oil to a large frying pan and melt over a medium heat.½ stick/ 55g butter1 tsp vegetable oil
Add the paprika, smoked paprika and sliced onion. Mix well and cook slowly until the onion is translucent and soft.1 tbsp paprika¼ tsp/ 0.25teaspoon smoked paprika1 onion
Add the mushrooms and cook for 4 minutes over a low heat.10 oz/ 290g button mushrooms
Transfer the onion and mushroom mixture to a plate and set aside.
Use the same pan and add 1 tablespoon of the oil until very hot.1½ lb/ 680g pork loin steaks
Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
Tip everything back into the pan and stir well.
Add the sour cream, salt and bring to a simmer.1 ¼ cup/ 290ml soured cream¼ tsp/ 0.25teaspoon salt
Cook for 2 minutes until thickened slightly.
Add the pepper, lemon juice and check if it needs salt.½ tsp/ 0.5teaspoon black pepper2 tsp lemon juice salt
Serve with the buttered pappardelle and sprinkle with chopped parsley.2 tbsp fresh parsley
Notes
Smoked Paprika is optional if you haven't got any leave it out.
You can use pork stir fry pieces instead of pork loin steaks.
Don't use low fat sour cream as the lemon juice can cause it to curdle.