Pork Stroganoff

Stroganoff is said to originate from Russia and is more commonly cooked using beef. This has a Delia Smith twist (see notes) and is well worth a try.


For 1 Continued...
1 tbspn oil freshly ground black pepper to taste
1 knob butter (about 10 gm) 75 - 100 ml dry cider (see notes)
100 gm onions (prepared weight) 100 ml crème fraîche
1 pork loin about 170 gm 1 tspn mustard powder
80 gm mushrooms (open cap) 1 tspn dijon mustard
¼ tspn salt  



  1. Heat the oil and butter in a wok or frying pan (high heat) and fry the onions for 3 min, them remove from the pan with a slotted spoon and set aside.
  2. Add the pork slices to the pan and stir fry for about 3 - 4 min to cook through. (Break a piece in half and check to see if it is cooked throughout).
  3. Add the mushrooms and stir fry for about 1 min.
  4. Return the onions to the pan, stir, and season with salt and pepper.
  5. Stir in the cider and cook for about 15 secs.
  6. Stir in the crème fraîche/mustard mixture and simmer, stirring, to reduce the sauce to the desired consistency.


  1. Serve with rice.


This was adapted from a recipe by Delia Smith using pork tenderloin and the full version for 2 can be found at deliaonline.com.
The recipe calls for dry white wine instead of cider, so use this if you wish. (Cider is more economical and keeps for longer - maybe a consideration to the single cook on a budget!)

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal