Delia Smith Pork Stroganoff

Delia Smith’s Pork Stroganoff is made with pork fillet, English mustard powder, wholegrain mustard, Dijon mustard, small open-cap mushrooms, crème fraîche, groundnut oil, butter, onion, and dry white wine. This tasty Pork Stroganoff recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Delia Smith Pork Stroganoff Ingredients

• 1 thick pork fillet (12 oz / 350 g after trimming)
• 1 level teaspoon English mustard powder
• 1 heaped teaspoon wholegrain mustard
• 1 heaped teaspoon Dijon mustard
• 4 oz (110 g) small open-cap mushrooms
• 7 fl oz (200 ml) crème fraîche
• 1 dessertspoon groundnut or other flavorless oil
• ½ oz (10 g) butter
• 1 small onion, peeled, halved, and thinly sliced
• 3 fl oz (75 ml) dry white wine
• Salt and freshly milled black pepper

How To Make Delia Smith Pork Stroganoff

1. Prepare the Pork: Trim the pork fillet and cut it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide.
2. Prepare the Mushrooms: Slice the mushrooms through the stalk into thin slices.
3. Mix Mustards and Crème Fraîche: In a small bowl, mix the English mustard powder, wholegrain mustard, Dijon mustard, and crème fraîche.
4. Cook Onions: Heat oil and butter in a frying pan over medium heat. Add the onion slices and fry gently for 2-3 minutes until soft. Remove onions with a draining spoon and set aside.
5. Cook Pork: Increase heat to high. When the pan is smoking hot, add the pork strips and fry quickly, keeping them moving to cook evenly.
6. Add Mushrooms: Add mushrooms and toss briefly until juices start to run.
7. Return Onions: Add the cooked onions back to the pan. Season with salt and pepper.
8. Add Wine: Pour in the white wine and let it bubble and reduce slightly.
9. Add Crème Fraîche Mixture: Stir in the crème fraîche mixture. Allow the sauce to bubble and reduce to half its original volume.
10. Serve: Serve immediately over rice.

Recipe Tips

• Trim Pork Properly: Ensure the pork fillet is trimmed of excess fat and cut into evenly sized strips for uniform cooking.
• High Heat for Searing: Make sure the pan is very hot before adding the pork to get a good sear and keep the meat tender.
• Cook Mushrooms Briefly: Add mushrooms only after the pork is seared to avoid overcooking them and to keep their texture.
• Reduce Wine Correctly: Allow the white wine to reduce fully before adding the crème fraîche to ensure the sauce has a concentrated flavor.
• Stir the Sauce: Stir the sauce frequently as it reduces to prevent it from sticking to the pan and to achieve a smooth consistency.

What To Serve With Pork Stroganoff?

This creamy Pork Stroganoff pairs well with rice, mashed potatoes, egg noodles, or steamed vegetables. It also can be served alongside a fresh green salad, garlic bread, roasted potatoes, or sautéed greens for a tasty dinner.

How To Store Leftovers Pork Stroganoff?

• Refrigerate: Let the leftover Pork Stroganoff cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Allow the Pork Stroganoff to cool completely, then place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

How To Reheat Leftovers Pork Stroganoff?

• In The Oven: Preheat the oven to 350°F (175°C). Place the Pork Stroganoff in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
• In The Microwave: Place the Pork Stroganoff in a microwave-safe container. Cover loosely and heat on high for 2-3 minutes, stirring halfway through.
• On the Stove: Heat the Pork Stroganoff in a pan over low heat for about 5-7 minutes, stirring occasionally, until warmed through.

Delia Smith Pork Stroganoff Nutrition Facts

• Calories: 340
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g

Try More Delia Smith Recipes:

• Delia Smith lemon pudding
• Delia Smith Apple Tart
• Delia Smith Cheese Scones
• Delia Smith Leek And Potato Soup