Pork and mushroom stroganoff

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Pork and mushroom stroganoff
  • 1 tablespoon olive oil
  • 250 gram button mushrooms, sliced
  • 4 100g pork escalopes, cut into strips
  • 2 teaspoon smoked paprika, plus extra to serve (optional)
  • 1/3 cup (80ml) dry sherry
  • 1/2 cup (120g) light sour cream
  • 3 cup steamed basmati and wild rice mix, to serve (see notes)


Pork and mushroom stroganoff
  • 1
    Heat oil in a pan on high. Cook mushroom for 2-3 minutes, until golden. Add pork and cook for 2-3 minutes, until browned. Stir through paprika and cook for 30 seconds, until fragrant.
  • 2
    Add sherry and simmer for 2-3 minutes, until evaporated. Reduce heat to low and stir through sour cream. Serve with rice and top with extra paprika, if you like.


You'll need 1 cup of raw mixed rice to make 3 cups cooked.