Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Creamy Pork Stroganoff
Courtesy of Scottsdale Pork
Stroganoff
- 3 tbsp olive oil
- 500gm Scottsdale Diced Pork
- 2 large cloves garlic, crushed
- 1 medium brown onion, diced
- 200gm shitake mushrooms, trimmed and sliced
- 1 cup chicken or veg stock
- 200ml creme fraise
- 1 tsp paprika
- 1 tbsp fresh sage leaves, finely chopped
- Pinch of fresh ground nutmeg
- Salt and pepper to taste
To Serve
- 200 gm thick egg noodles, cooked to packet instructions.
- Pinch of Paprika
- Chopped parsley leaves to serve
Heat 2 tablespoons of the oil on high heat in a large heavy based fry pan. Sauté the pork for 2-3 minutes until just browned. Remove the pork from the pan and set aside, retaining any residual oil and juices.
The pork will not be cooked through at this stage.
Return the pan to a medium heat, add the remaining tablespoon of oil.
Add the onion and cook until translucent. Add the garlic and mushrooms, stirring occasionally, until mushrooms are golden and tender. Stir in the stock, creme fraise and the remaining seasonings.
Gently bring to a simmer then return the browned pork to the sauce stirring occasionally for 4-5 minutes or until pork has cooked through and sauce has thickened.
To serve, place the noodles onto serving plates and top with the stroganoff mix.
Finish with a pinch of paprika and a sprinkle of the chopped parsley.
Tips:
Easily substitute any of your favourite mushrooms for the shitake.
For extra flavour and texture, try frying a handful of sage leaves in olive oil and use as a garnish.
