This Stroganoff can be made from Pork, Beef or Mushroom, serving 4 people. Total time to cook is 20 minutes.
- 1 tbsp olive oil
- 1 onion
- 1 clove garlic
- Lakeland Dairies unsalted butter
- Button Mushrooms
- Fresh Fillet Steak or Pork Loin Steak
- Steenburgs Organic Paprika
- Longley Farm Crème Fraiche Epaisse
- Plain flour
- Salt and pepper to taste
- Flat leaf parsley
Heat the oil in a large frying pan to a medium high heat. Add onions which are thinly sliced into half moons and fry for about 10 minutes until completely soft but not browned.
Add one clove of garlic and sweat for 2-3 minutes .
Add one tbsp of butter and melt.
Turn heat to high and as the butter begins to bubble add pork or beef (500g) and mushrooms (250g) together with paprika (2 tsp). Continue to cook on a high heat. Add brandy (50ml) after a couple of minutes and then cook for a further 4-6 minutes or until the meat is cooked through. Stir every 30 seconds or so.
Brandy may ignite and flame up. Don't panic, it will burn out within a few seconds
Reduce heat. Add crème fraise and stir through and then season with salt and pepper to taste.
Top with a sprinkle of chopped parsley and squeeze of a lemon
Enjoy with rice, pasta or gnocchi and a glass of Shiraz.
This delicious dish was created by one of our fabulous customers Michael Collins. Please let us know what you thought in the comments below.