Pork stroganoff

By admin
16 June 2011

Serves 4

600-800 g pork strips Salt and freshly ground black pepper 80 g leeks  50 g butter  20 ml olive oil  250 g brown mushrooms 30 ml wholegrain mustard 125 ml cream 125 ml yoghurt 15 ml dry sherry  Season the pork with salt and pepper. Finely slice the leeks.

Heat a little of the butter and oil and fry the pork strips in small batches over high heat.

Set aside.

Heat the remaining butter and olive oil and fry the mushrooms and leeks for a few minutes.

Stir in the mustard, cream, yoghurt and sherry and bring the mixture to the boil.

Reduce the heat and simmer for 5 minutes.

Season to taste.

Return the pork strips to the pan and bring the mixture to the boil.

Remove from the heat and serve with rice or slices of toasted ciabatta.

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