Delia Smith doesn’t muck about: simple food, big rewards.
This Pork Stroganoff is exactly that. Juicy pork fillet, mushrooms soaking up all that creaminess, a paprika kick humming in the background.
Done in about half an hour if you’re half-awake. No drama. No chef tricks. Just good food, proper and fast.
Why You’ll Love It
- Pork stays soft — none of that dry horror story stuff.
- Creamy sauce with just the right kick from paprika.
- Only takes 30 minutes. Less if you don’t faff about.
- Stupidly easy to swap pork for chicken or beef.
- Feels fancier than it really is. Always a bonus.
Ingredients You’ll Need
- 400g pork fillet
- 2 tbsp sunflower oil
- 25g butter
- 1 onion, thinly sliced
- 2 tsp paprika (sweet or smoky)
- 225g button mushrooms, halved
- 140ml soured cream
- 1 tbsp lemon juice
- Salt and black pepper
- Fresh parsley (if you remember)
How to Make Delia Smith’s Pork Stroganoff
1. Prep the pork:
Slice into thin strips, about finger length. Season with salt and pepper.
2. Quick sear:
Big hot pan. Splash of oil. Toss the pork in — don’t crowd it — stir-fry hard and fast. Just brown it. Get it out. Set aside.
3. Onions next:
Chuck butter in. Drop the heat. Soften the onions till they smell sweet and start going gold.
4. Paprika and mushrooms:
Dust in the paprika. Stir it. Mushrooms go in. Quick sizzle — about a minute or so.
5. Sauce it up:
Pork back in. Tip in the soured cream. Stir. Bring it just to a simmer. Not bubbling, not boiling — gentle.
6. Lemon last:
Stir through the lemon juice. Taste it. Needs salt? Bit more pepper? Fix it.
7. Serve it:
Hot. Heap it next to mash, noodles, rice — whatever’s steaming in your kitchen.
Mistakes to Dodge
- Boiling the cream: It’ll split. Keep it gentle.
- Overcooking the pork: 90 seconds or so max for the sear.
- Crowding the pan: Meat needs breathing space or it stews instead of browns.
- Forgetting the lemon: Lifts the whole thing right at the end.
What to Eat It With
- Creamy mash
- Fluffy rice
- Tagliatelle
- A fast green salad if you’re feeling good about yourself
Storing & Reheating
- Fridge: Cool it fast. Seal it tight. 2–3 days.
- Freezer: Yep. Portion it. Freeze up to 2 months.
- Reheat:
Pan: Low heat, little splash of cream if it looks tight.
Microwave: Medium, short blasts, stir halfway.
FAQs
Q: Can I swap the pork?
A: Yep. Chicken breast or steak strips work too.
Q: Sauce too thin?
A: Teaspoon of cornstarch in cold water, whisk it in, simmer a sec.
Q: Can I make it ahead?
A: Definitely. Even better next day.
Q: Greek yogurt instead of soured cream?
A: Works fine. Just don’t let it boil.
Nutrition Facts (Per Serving)
- Calories: 400 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 400mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 30g
Try More Delia Smith Recipes:
Delia Smith Pork Stroganoff
Description
Sliced pork and mushrooms whipped into a quick creamy paprika sauce, brightened with a hit of lemon. Fast, simple, proper comfort.
Ingredients
Instructions
- Cut pork into strips. Season.
- Fry fast in hot oil. Set aside.
- Soften onions in butter.
- Stir in paprika. Add mushrooms. Quick fry.
- Pork back in. Add soured cream. Gentle simmer.
- Stir through lemon juice. Taste and fix seasoning.
- Serve piping hot.
Notes
- Hot pan, fast sear = juicy pork.
- Never boil soured cream.
- Lemon juice at the end lifts it massively.
- Works great with chicken if you’re short on pork.