This recipe is like the Holy Trinity of things I. Would. Not. Eat. back in my pre-Allie eats meat days. Back as a super dooper fussy teenager, meat, spinach and especially slimy mushrooms were off the menu. But how times have changed…. I have definitely learnt to try new things and these days pretty much anything is on the menu.
Stroganoff is a pretty standard recipe, this one isn’t based on any particular recipe, just thrown together with what was in the fridge. I really like the added texture and flavour that the spinach brings (not to mention a bit of much needed colour).
Pork stroganoff – serves 4
- 375g pork fillet – sliced into thin strips
- 4 large mushrooms
- A few dried porcini mushrooms, soaked in boiling water
- A small onion
- 2 tsp dried paprika
- Soy sauce
- 1 tsp dijon mustard
- Black pepper
- Lemon juice
- 2 tbsp creme fraiche
- A few handfuls of fresh spinach
Splash some soy sauce onto the meat and fry until nicely browned in a hot pan. Transfer into a bowl, turn the heat down and sweat the chopped onion down with the paprika. After about ten mins add the finely chopped porcini mushrooms and cook until the onions are really soft.
Add the rest of the mushrooms, sliced, along with the juice of half a lemon, a good grind of pepper, the mustard and the water used to rehydrate the porcini. Cook until the mushrooms are tender and then add the pork and cook for a further 5 mins. Add the creme fraiche and the spinach, stir well and cook until the sauce is hot and bubbling.
Serve with fluffy rice. This is a quick dish to make but tastes really yummy. I’ll be giving it another go as a quick after work tea.
Also this week: Lovely drinks for lovely Saoirse’s b’day in Detroit Bar. Drinks in the Ice Bar (There’s been a lot of drinks!) Packing ready for the big move…..