Delia Smith Pork Stroganoff Recipe

This elegant Delia Smith Pork Stroganoff is made with tender strips of pork fillet, earthy open-cap mushrooms, and a piquant trio of English, Dijon, and wholegrain mustards. The result is a velvety, pale-gold sauce that coats the seared meat, offering a sharp yet creamy bite that melts effortlessly on the tongue. It is the ideal sophisticated supper for a busy weeknight, guaranteed to impress dinner guests with minimal effort.

Delia Smith Pork Stroganoff Ingredients

• 1 thick pork fillet (12 oz / 350 g): Trimmed of all silverskin and fat; this cut is lean and tender, perfect for flash frying.
• The Mustard Trio:
  • 1 level tsp English mustard powder: For distinct heat.
  • 1 heaped tsp wholegrain mustard: For texture and depth.
  • 1 heaped tsp Dijon mustard: For a smooth, tangy finish.
• 7 fl oz (200 ml) crème fraîche: Unlike sour cream, this has a higher fat content which prevents it from curdling at high heat.
• 4 oz (110 g) small open-cap mushrooms: Sliced through the stalk to absorb the wine reduction.
• 3 fl oz (75 ml) dry white wine: Adds acidity to cut through the rich cream.
• 1 small onion: Peeled, halved, and thinly sliced.
• 1 dessertspoon groundnut oil: Or other flavorless oil with a high smoke point.
• 1/2 oz (10 g) butter: For flavor when sweating the onions.
• Salt and freshly milled black pepper: To taste.

How To Make Delia Smith Pork Stroganoff

1. Prep the Meat and Veg: Start by trimming the pork fillet and cutting it into strips about 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Slice the mushrooms thinly through the stalk.
2. Make the Mustard Base: In a small bowl, mix together the English mustard powder, wholegrain mustard, and Dijon mustard with the crème fraîche until well combined. Set this aside.
3. Soften the Onions: Heat the oil and butter together in a frying pan over medium heat. Add the sliced onions and fry gently for 2-3 minutes until they are soft and translucent but not browned. Use a draining spoon to remove the onions to a plate.
4. Sear the Pork: Turn the heat under the pan up to its highest setting. When the remaining fat is smoking hot, add the pork strips. Fry them quickly, keeping them moving constantly so they cook evenly and sear without burning.
5. Add Mushrooms and Wine: Add the sliced mushrooms to the pork and toss briefly until their juices start to run. Return the cooked onions to the pan and stir well. Season generously with salt and pepper, then pour in the white wine. Let it bubble vigorously to reduce slightly.
6. Create the Sauce: Pour in the crème fraîche and mustard mixture. Stir everything together and let the sauce bubble and reduce to half its original volume, which thickens it into a luxurious coating. Serve immediately.

Recipe Tips

• Mise en Place: This dish comes together incredibly fast (in about 10 minutes of cooking time). Have all your ingredients chopped, measured, and ready before you turn on the heat.
• Don’t Overcrowd: If your pan is small, sear the pork in two batches. Crowding the pan will cause the meat to steam rather than sear, resulting in a grey, chewy texture.
• The Mustard Blend: Do not skip using all three mustards. The combination creates a complex flavor profile that neither one could achieve alone.
• Trimming the Pork: Be diligent about removing the “silverskin” (the tough white connective tissue) from the fillet, as it becomes tough when cooked quickly.

What To Serve With Pork Stroganoff

• Basmati Rice: Steamed rice is the classic accompaniment to soak up the rich sauce.
• Wild Rice Mix: The nuttiness of wild rice complements the earthy mushrooms.
• Green Beans: Steamed crisp green beans add color and a fresh crunch.
• Tagliatelle: Broad pasta ribbons work beautifully as an alternative to rice.

How To Store Pork Stroganoff

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat gently in a pan over low heat. Do not boil vigorously, or the pork may toughen. If the sauce has thickened too much in the fridge, add a splash of water or milk.
• Freeze: Freezing is not recommended for this dish. Crème fraîche-based sauces tend to split and become grainy when thawed and reheated.

Delia Smith Pork Stroganoff Nutrition Facts

• Calories: 450 kcal
• Fat: 32g
• Carbohydrates: 6g
• Protein: 30g
• Sugar: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Liver and Bacon Casserole Recipe
• Delia Smith Green Tomato Chutney Recipe
• Delia Smith Goulash Meatballs Recipe