This fabulously satisfying stroganoff can be on your plate in 15 minutes. It goes straight for the tastebuds with paprika, cream and brandy.


  • 4 pork loin steaks

  • Drop of vegetable or olive oil

  • 1 onion, finely sliced

  • 150g/5 ¼ oz small chestnut mushrooms, thinly sliced

  • Flaked sea salt and freshly ground black pepper

  • Knob of butter

  • Pinch cayenne pepper

  • 1 tsp paprika

  • 3 tbsp brandy

  • 1 tsp Dijon mustard

  • 150ml/5 ¼ fl oz sour cream or crème fraiche

  • 75-125m/2 ½ - 4 ½ fl oz water or chicken stock

  • Squeeze of lemon juice

  • 1 tbsp chopped parsley


  • 1.

    Heat a frying pan with a drop of vegetable or olive oil. Season the pork with salt and pepper. Place the pork steaks with the fatty edge down in the frying balancing them against one another to keep them upright, or hold them with a pair of tongs. This will ensure a crispy edge to the cooked pork. Once the edges are golden, sit flat and fry for 3-4 minutes each side, until cooked through. Place on a baking tray or a plate in a warm oven while you cook the sauce.

  • 2.

    Add the butter to the pan. Once melted, stir in the onions and mushrooms, and cook for several minutes over a high heat. Stir in the cayenne and paprika, then pour in the brandy allowing it to flambé to burn off the alcohol. Stir in the Dijon mustard, sour cream and 75ml of the water or stock. Bring to a simmer. If the sauce is too thick, add the remaining water or stock to loosen. Squeeze in the lemon juice, season with salt and serve spooned over the pork. Scatter with parsley and serve straight away with red pepper braised rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 848kj
  • Fat Total 56g
  • Saturated Fat 22g
  • Protein 70g
  • Carbohydrate 7g
  • Sugar 3g
  • Sodium 1120mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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