Wednesday 27 May 2015

Pork and Mushroom Stroganoff with Fries and Baby Kale

We have got quite a bit of pork leftover from the roast on Sunday and as it is our last night away this trip we are eating up. Traditionally stroganoff is made with beef but there are so many variations why not try it with pork. It is usually made with paprika but as we have some paprika packed chorizo to eat up I'm using that instead. You can serve it with rice or pasta but in Russia the side is always matchstick thin potato chips. Now there is no chance I'm going to risk a Clarkson-esque disaster deep frying in the van so frozen oven ready french fries it is!


Cooked pork cut into strips
Mushrooms, quartered
Red onion, peeled halved and sliced
Garlic clove, peeled and diced
Soured cream
Chorizo, about half a ring, peeled and chopped
Baby kale leaves
Oven ready french fries
Bread and butter


1. Put the chips in the oven as per packet instructions. A tip is to make sure the tin is red hot before pouring the chips in, by doing this they shouldn't stick.
2. Get a saucepan full of water boiling in order to blanch the kale later.
3. In a frying pan cook the chorizo until it starts to release its fat then add the onion slices and cook until translucent.
4. Bung in the mushrooms and stir until cooked.
5. In goes the cooked pork and garlic, stir for a minute then pour in the soured cream.
6. Blanch the kale for 3 minutes.
7. Season the strog and plate up! Top with chopped parsley and serve with some nice crusty buttered bread.

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