Mary Berry Pork Stroganoff Recipe

This Mary Berry Pork Stroganoff is a creamy and warming recipe, which uses tender strips of pork fillet and earthy mushrooms. It’s a quick and elegant dinner, ready in about 20 minutes.

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Mary Berry Pork Stroganoff Ingredients

• 500g (1lb 2oz) pork fillet (tenderloin), trimmed and sliced into thin strips
• 2 tbsp sunflower or vegetable oil
• 25g (1oz) butter
• 1 large onion, peeled and thinly sliced
• 225g (8oz) button mushrooms, sliced
• 1 tbsp paprika (sweet or smoked)
• 1 tbsp tomato purée
• 1 tsp Dijon mustard (optional, for tang)
• 150ml (¼ pint) beef or chicken stock
• 150ml (¼ pint) soured cream (or crème fraîche)
• 1 tsp lemon juice
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

How To Make Mary Berry Pork Stroganoff

1. Sear the pork: Heat the oil in a large frying pan or wok over high heat. Season the pork strips with salt and pepper. Fry the pork quickly in batches for 2–3 minutes until browned but not completely cooked through. Remove the pork with a slotted spoon and set aside on a plate.
2. Sauté the vegetables: Lower the heat to medium and add the butter to the same pan. Add the sliced onion and fry gently for about 5 minutes until soft. Add the sliced mushrooms and cook for another 3–4 minutes until golden and any liquid they release has evaporated.
3. Add the spice: Stir in the paprika and tomato purée. Cook for 1 minute, stirring constantly. This “cooks out” the raw taste of the spices and purée.
4. Make the sauce: Pour in the stock and bring the mixture to a boil. Let it bubble for 2–3 minutes to reduce slightly and thicken. Stir in the Dijon mustard if using.
5. Finish the stroganoff: Return the browned pork (and any resting juices) to the pan. Stir in the soured cream (or crème fraîche) and heat through gently. Do not let it boil rapidly once the cream is added, or it may curdle.
6. Season and serve: Stir in the lemon juice. Taste and adjust the seasoning with more salt or pepper if needed. Garnish with chopped parsley and serve immediately.

Recipe Tips

• Pork selection: It is essential to use pork fillet (tenderloin) for this recipe. It is a very lean cut that cooks in minutes. If you use leg or shoulder, it will be tough and chewy with this quick cooking method.
• Preventing curdling: Soured cream has a lower fat content than heavy cream and can split if boiled. Keep the heat low after adding it, or use full-fat crème fraîche which is more stable at higher temperatures.
• Browning in batches: Do not crowd the pan when frying the pork. If you put too much meat in at once, it will steam instead of sear, and you will miss out on the caramelized flavor.
• Paprika choice: Standard sweet paprika is traditional, but using smoked paprika adds a lovely depth that mimics the flavor of bacon or chorizo without the extra fat.

What To Serve With Mary Berry Pork Stroganoff

This creamy sauce needs rice or pasta to soak it up.

• Basmati or Long Grain Rice: The classic accompaniment.
• Tagliatelle: Broad pasta ribbons hold the sauce well.
• Mashed Potatoes: For a comforting, hearty meal.
• Green Beans: A crisp vegetable side to balance the rich cream.

How To Store Mary Berry Pork Stroganoff

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat very gently on the stove over low heat. Do not microwave on high power or boil, as the creamy sauce will split.
• Freeze: It is not recommended to freeze this dish as the soured cream sauce will separate and become grainy upon thawing.

Mary Berry Pork Stroganoff Nutrition Facts

• Calories: 340kcal
• Protein: 32g
• Carbohydrates: 6g
• Fat: 20g
• Saturates: 9g
• Sugar: 4g
• Salt: 0.6g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Pulled Pork Recipe
• Mary Berry​ Toad In The Hole Recipe
• Mary Berry Marmalade Glazed Ham​ Recipe