A retro but yummy recipe – Pork Stroganoff - Gary Rhodes
Melt a knob of butter in a wok or large frying pan. Once sizzling, add 1 sliced onion and 100g sliced button mushrooms and fry for a few minutes until softened. Season 350g pork fillet, cut into thin strips, with salt, a pinch of cayenne pepper and a pinch of paprika. Scatter the strips into the pan, increasing the heat and cooking for several minutes with the onion and mushroom. Pour in and flambé 2-3 tablespoons of brandy in the pan. Stir in a teaspoon of Dijon mustard before pouring in 100-150ml of sour cream. Simmer for a minute, seasoning with more salt, cayenne pepper and paprika, if needed.
Serve with rice, tagliatelle, or your favourite mash. You may even wish to substitute your meal for veal, chicken or beef.