As a lover of quick yet gourmet meals, I’ve perfected a Delia Smith’s delightful Pork Stroganoff recipe that’s perfect for those evenings when you want a five-star supper without spending hours in the kitchen. With just 20 minutes from start to finish, this dish is a lifesaver for busy nights when you crave something indulgent but don’t have the time to spare.
How To Make Pork Stroganoff Delia Smith’s Recipe Overview:
This Pork Stroganoff recipe serves two hungry individuals and promises a burst of flavor in every bite. The succulent pork fillet is coated in a medley of English, wholegrain, and Dijon mustards, giving it a depth of flavor that pairs perfectly with the earthy mushrooms and creamy crème fraîche. Cooked in a combination of oil, butter, and white wine, this dish boasts a rich and velvety sauce that’s sure to impress. From start to finish, you’ll spend just 20 minutes crafting this culinary masterpiece.
Ingredients:
- 1 thick pork fillet (approximately 12 oz / 350 g after trimming)
- 10 fl oz (300 ml) crème fraîche
- 2 heaped teaspoons wholegrain mustard
- 2 heaped teaspoons Dijon mustard
- 2 level teaspoons English mustard powder
- 8 oz (225 g) small open-cap mushrooms, sliced
- 1 oz (25 g) butter
- 2 tablespoons groundnut or other flavorless oil
- 6 fl oz (150 ml) dry white wine
- 1 small onion, peeled, halved, and thinly sliced
- Salt and freshly milled black pepper, to taste
Instructions:
- Begin by slicing the pork fillet into thin strips, ensuring they’re uniform in size for even cooking.
- In a bowl, mix together the English mustard powder, wholegrain mustard, and Dijon mustard until well combined. Coat the pork strips evenly with this mustard mixture and set aside.
- Heat the oil and butter in a large frying pan over medium-high heat. Once hot, add the sliced onions and cook until softened and translucent.
- Add the pork strips to the pan and cook for 2-3 minutes, or until lightly browned on all sides.
- Next, add the sliced mushrooms to the pan and cook for an additional 2-3 minutes, or until they start to soften.
- Pour in the white wine, stirring to deglaze the pan and scrape up any browned bits from the bottom.
- Reduce the heat to low and stir in the crème fraîche, allowing the sauce to simmer gently until heated through.
- Season the stroganoff with salt and freshly ground black pepper to taste.
- Once the sauce is heated and the pork is cooked through, serve the Pork Stroganoff hot, accompanied by your choice of sides.
Nutritional Value (per serving):
Calories: 578 kcal
Carbohydrates: 14g
Fat: 41g
Protein: 35g
Fiber: 2g
Also Read: Delia Smith’s Classic Gammon in Cider Recipe
Recipe Tips
Uniform Slicing: Ensure uniform slicing of the pork fillet for even cooking and consistent texture throughout the dish.
Mustard Mixture: Blend the English, wholegrain, and Dijon mustards thoroughly to evenly coat the pork, infusing every bite with a harmonious blend of flavors.
Gentle Simmer: Maintain a gentle simmer when incorporating the crème fraîche into the sauce to prevent curdling and achieve a velvety texture.
Deglaze Carefully: When adding white wine to deglaze the pan, scrape up any browned bits to maximize flavor infusion into the sauce.
Seasoning Balance: Taste and adjust seasoning with salt and pepper at the end to strike the perfect balance of flavors in your Pork Stroganoff.
FAQs:
Can I use a different type of meat instead of pork?
Certainly! Feel free to substitute pork with beef, chicken, or even tofu for a vegetarian option. Adjust cooking times accordingly to ensure your chosen protein is cooked to perfection and absorbs the delicious flavors of the mustard-infused sauce.
What can I serve with Pork Stroganoff?
Pork Stroganoff pairs excellently with rice, pasta, mashed potatoes, or crusty bread, providing a delightful base to soak up the luscious sauce and enhance the dining experience. Choose your favorite accompaniment to complement the richness of the dish.
Can I make this recipe ahead of time?
While Pork Stroganoff is best enjoyed fresh, you can prep the ingredients in advance. Assemble the dish just before serving for optimal flavor and texture, ensuring a quick and convenient meal without compromising on taste.
Can I freeze leftover Pork Stroganoff?
Yes, you can freeze any leftovers in an airtight container for up to three months. When ready to enjoy, thaw the dish overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through.
Can I adjust the mustard levels to suit my taste preferences?
Absolutely! Feel free to tweak the quantities of English, wholegrain, and Dijon mustard to your liking, allowing you to tailor the dish to your personal taste preferences. Experiment with different levels of mustard for a customized flavor experience that suits your palate perfectly.
Conclusion:
With its rich and creamy sauce, tender pork, and flavorful mushrooms, this Pork Stroganoff recipe is sure to become a favorite in your culinary repertoire. Quick to prepare yet bursting with gourmet flavors, it’s the perfect dish for cozy dinners or entertaining guests without the hassle. Enjoy the indulgence of a five-star meal in the comfort of your own home, all in just 20 minutes from start to finish.
Pork Stroganoff Delia Smith Recipe
Ingredients
- Zest and juice of 4 lemons
- 112 g 4oz plain flour
- 300 g 10½oz vanilla sugar or plain caster sugar
- 6 medium free-range eggs separated
- 750 ml 26fl oz milk
- 150 g 5½oz unsalted butter, softened, plus extra for greasing
Instructions
- Preheat and Prep: Begin by preheating your oven to 180°C (350°F, gas mark 4). Grease a 1.5-liter baking dish with butter.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter and sugar until pale and fluffy. Incorporate the lemon zest into the mixture.
- Egg Yolks: One at a time, beat in the egg yolks, ensuring each is fully incorporated before adding the next.
- Flour and Milk: Sift the flour into the mixture, alternating with milk, and stir gently to combine. Add the lemon juice, mixing well to ensure a smooth consistency.
- Whisk Egg Whites: In a separate, clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold these into the lemon mixture to keep the air in.
- Bake: Pour the mixture into the prepared baking dish. Place the dish in a roasting pan and fill the pan with boiling water to come halfway up the sides of the dish. Bake for 35-40 minutes until the top is golden and the sponge feels firm to the touch.
- Serve Warm: Let the pudding cool for a few minutes before serving. It’s best enjoyed warm, allowing the contrasting textures and temperatures to shine.
