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.

Ingredients

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

Preparation

In a small bowl thoroughly mix the crème fraîche, mustard powder and dijon mustard.
Thinly slice the onion.
Thinly slice the mushrooms.
Remove the fat from the pork and slice into about ¼ inch slices and cut lengths to 2 - 3 inches.

Cooking

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.
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).
Add the mushrooms and stir fry for about 1 min.
Return the onions to the pan, stir, and season with salt and pepper.
Stir in the cider and cook for about 15 secs.
Stir in the crème fraîche/mustard mixture and simmer, stirring, to reduce the sauce to the desired consistency.

Serving

Serve with rice.

Notes

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!)

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