Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender pork in a creamy mushroom sauce — Russia.
Equipment: Large frying pan
Measures and names
Ingredients
- 500 g pork strips
- 250 g mushrooms
- 1 onion, sliced
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 200 ml stock
- 150 ml soured cream (sour cream)
- 1 tbsp oil
- 20 g butter
- Fresh parsley
- Courgetti (zucchini noodles), to serve
- Salt and black pepper
Method
- Season the pork strips. Heat the oil in a large pan over a very high heat and sear for 2–3 minutes, until browned. Remove.
- Add the butter and cook the onion and mushrooms for 6 minutes, until golden and any liquid has cooked off.
- Stir in the mustard and paprika, then pour in the stock and bubble down by half.
- Stir in the soured cream and warm gently — don't boil hard, or it may split.
- Return the pork for a final minute, season to taste, and serve over courgetti with parsley.
Swaps and tips
Don’t boil hard once the soured cream is in, or it may split. Serve over courgetti or cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 40 g | 8 g | 2 g | 30 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
