Simplest-ever pork stroganoff
French onion soup has a great depth of flavour from the slowly caramelised onions – it's used in this easy pork stroganoff as a really rich, concentrated ‘meaty’ stock. A satisfying cheat that makes this recipe likely to become one of your mid-week staples.
Ingredients
- 400–450²µ/14´Ç³ú–1±ô²ú pork fillet
- 4 tsp sunflower or vegetable oil
- 400g tin French onion soup
- 250g/9oz crème fraîche
- 1 tbsp wholegrain mustard
- 3 tbsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
- freshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve
Method
Trim and discard any membrane from the pork, then cut the meat into finger-sized strips.
Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.)
Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley.
Garnish with the remaining parsley and serve with rice, potatoes or fries.
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