This was a real experiment that turned out to be incredibly good and it is really simple. Stroganoff is usually a beef dish but I have been eating a fair amount of pork lately. (for 4 hungry people)
What you need
500g lean pork cut into large bite size pieces
2 cloves garlic crushed
½ cup water
1 beef stock cube
250g button mushrooms halved
½ cup sour cream
Parsley to garnish
In a wok or large pan on a medium heat, add a little oil and cook the pork, onion and garlic until the pork is slightly whitened.
Add the water, crumble over the stock cube, stir and simmer for about 10 minutes with the lid on.
Add the mushrooms and simmer for another 10 minutes.
Now add the sour cream and allow to heat through.
That’s it, served with rice or mashed potato, a grind of pepper and a sprinkle of parsley.