Slow cooked pork stroganoff

Written By Jeff Ross

Slow cooked pork stroganoff



  1kg pork strips 

  3 teaspoons paprika

  1 tablespoon plain flour

  2 tablespoons olive oil

  1 large onion, sliced

  400g Swiss brown mushrooms, halved

  3 cloves garlic, crushed

  2 tablespoons tomato paste

  2 tomatoes, chopped

  250 ml (1 cup) chicken or beef stock 

  2 tablespoons Worcestershire sauce

  100g (1/2) cup sour cream

  Chopped parsley, to serve

  Pasta, to serve




Step 1

Place pork slices in a large snap-lock bag. Add paprika and flour and season well with salt and pepper. Seal bag and shake to coat in spices.

 Step 2

Heat half the oil in a large non-stick frying pan (or base of slow cooker). Cook onion for 2 to 3 minutes or until softened. Remove and set aside. Add pork, in batches, browning for 2 to 3 minutes or until golden. Remove and set aside with onions.

 Step 3

Heat remaining oil. Add mushrooms. Cook, stirring, for 3 to 4 minutes or until golden and browned. Transfer onions, pork and mushrooms to slow cooker (or if browning in the slow cooker, return the onions and pork). Add garlic, paste, tomatoes and stock. Cover and cook on high for 4 hours.

 Step 4

Reduce heat to low. Stir in Worcestershire sauce and cook for a further 1 1/2 hours. Stir through sour cream. Season well and scatter over fresh parsley. Serve with pasta

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