Pork Stroganoff with Three Mustards


Pork Stroganoff with Three Mustards

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 2

Tip ~


12oz / 350g Pork Tenderloin

4oz / 110g small open cap mushrooms, thinly sliced

1 level teaspoon mustard powder

1 heaped teaspoon wholegrain mustard

1 heaped teaspoon Dijon mustard

1 x 200ml tub crème fraiche

½ oz / 10g butter

1 dessertspoon groundnut oil

1 small onion, halved and thinly sliced

3 floz / 75ml dry white wine

Salt and pepper


  • Trim and cut the pork into little strips 3 inches long and ¼ inch wide.
  • In a small bowl mix together the three mustards with the crème fraiche.
  • Take a large frying pan, heat the butter and oil together over a medium heat, add the onion slices and fry gently for about 2-3 minutes until soft.
  • Then, using a draining spoon, remove the onion to a plate, turn up the heat and add the pork strips. Fry quickly, keeping them on the move all the time so they cook evenly without burning.
  • After that add the mushrooms and cook briefly.
  • Next return the onion slices to the pan and stir them in. Season well with salt and pepper then add the wine and let it bubble to reduce slightly before adding the crème fraiche.
  • Now stir the whole lot together and let the sauce bubble and reduce to half it's original volume.
  • Serve the stroganoff with plain basmati rice.