Pork fillets stroganoff.

[NoMercy]

I have a lovely piece of pork fillets for tomorrow night.

Does anyone have a simple but tasty recipe for stroganoff sauce? I'm not a big fan of measuring, so just ingredients/method will suffice.

I quite like the idea of flambe-ing the meat in brandy.

[woofgang]

Easy. You need onion, mushrooms, fresh ground pepper cream brandy, pork. Cook the onion and mushroom in a little olive oil and a hot pan to your taste. Both should be a little brown. Remove from the pan and add the meat cut into chunks or medallions. Cook through as it's pork. Throw in the brandy to deglaze the pan and light it if you want. Reduce the heat to very low, add the onions and mushrooms and warm through. Stir in the cream and warm carefully so that the cream does not split. Season to taste with salt and fresh black pepper, serve on rice.

[woofgang]

Ps use double cream, sour cream if you can get it, not a fan of crime fraiche but you might like it.

[gingejbee]

Instead of cream I use creme fraiche (no accents,sorry!) and add a little tomato puree. Could serve with potato or noodles.

[DTCwordfan]

1 1/2 cup chicken or beef broth
2 tbsp butter or margarine
1 tbsp paprika powder, some chipotle pepper if you have it.....yum.
1/2 green bell pepper
1/2 red bell pepper
2 tsp tomato paste
2 tbsp sour cream
1 medium onion
1 garlic clove
pepper
salt

Optional: 1/4 tsp chili powder or chipotle
Optional: 1 tsp Iti parsley

Directions:
You can leave the skin on if you like, but I always peel my bell peppers with a simple vegetable peeler. Finely chop them.

Go for a medium onion. If you’re not an onion fan, you can go for 1/2. Go for thin slices..... Sauté them

Add two tsp tomato paste and cook for 2 more minutes.

Some (non XO!) cognac/armangac (good way to use up the crap) or noilly prat cut with a little dark sherry, flambé the mix.

Now, bit by bit, pour in the broth, keep stirring well.
I used about 1 1/2 cups. Just start with 1 cup and see if it needs more. Keep the broth nearby in case your sauce needs thinning.

Add a really good pinch of pepper. I’ve also added 1/4 tsp chili powder, the chipotle as well. You can add salt after simmering to taste.

Simmer the sauce for 10 to 15 minutes.
Check seasoning. Add1 heaping tbsp sour cream. Stir it in for a nice glossy look - Now if the sauce is too coarse for you, you can always puree half of it.

Garnish with an additional tbsp sour cream, a little dried or fresh parsley and some bell pepper slices.

Et, ma cherie, nous sommes presque pret.....

And a good rich wine - a Rosso Salento or perhaps a nice Crozes Hermitage...

[shaneystar2]

I made this the other evening to Mary Berrys recipe ..it was delicious .
http://www.bbc.co.uk/...illetstroganoff_73432
Served up with horseradish mash rather than her herby and green beans ..very tasty !
No alcohol for me in it though ..as am not a fan of things cooked with alcohol although I like to drink it :).

[NoMercy]

Thanks guys. I have sour cream in the fridge and dijon mustard in the cupboard.

[DTCwordfan]

good with tagliatelle or fettucine...

[NoMercy]

I have balsamic roasted carrots, colcannon and broccoli.

[ummmm]

With stroganoff?

[DTCwordfan]

I love it on a bed of pasta

then a nice crusty bread and a Doleclatte Gorgonzola to mop up the red wine.....

Tiramisu to follow.

[NoMercy]

OH is really run down so I want to get some Vegas inside him.

[NoMercy]

Veg for goodness sake! Lmao .

[albaqwerty]

NoM, pmsl. Love it.

I do a short cut sauce, Fry some onions and mushrooms in marg, season to taste, open a tin of double cream, (or a carton) add a good slug of lemon juice to sour it.