Pork Stroganoff With Fried Potatoes

 { Preparation & Cooking Time : 40 Min }
         Difficulty : Average 
        Meal Type : VEG
              Serves : 2
  Cuisines : Indian, Swiss, Australian, New zealand

   Ingredients
• 1kg desiree potatoes, peeled, cut into 3cm pieces
• Olive oil 60ml (1/4 cup)
• Pork loin steaks, trimmed, thinly sliced 600g
• 1 onion, thinly sliced
• 2 cloves garlic, finely chopped
• 400g Swiss brown mushrooms, thinly sliced
• 60g butter, chopped
• 100g baby spinach, shredded
• 2 tbs finely chopped flat-leaf parsley
• 1/4 tsp freshly ground nutmeg
• 240g (1 cup) sour cream
• Sweet paprika, to serve


     Preparation Method
1. Place potatoes in a saucepan and cover with salted water. Bring to a simmer and cook for 6 minutes or until just tender. Drain.

2. Meanwhile, heat 2 tbs oil in a large, heavy-based frying pan over high heat. Season pork with salt and pepper, then cook, in 2 batches, turning, for 2 minutes or until lightly browned. Remove with a slotted spoon and set aside.

3. Heat remaining 1 tbs oil in pan. Reduce heat to medium, add onion, garlic and mushrooms, then cook, stirring occasionally, for 8 minutes or until mushrooms are golden and tender.

4. Meanwhile, to make potatoes, melt butter in a large frying pan over medium heat. Increase heat to high, add potatoes, then season. Cook, tossing occasionally, for 6 minutes or until golden. Add spinach and parsley, and toss until spinach is just wilted.

5. Add nutmeg, two-thirds of the sour cream and 125ml (1/2 cup) water to mushrooms and bring to a simmer. Add pork and cook for 4 minutes or until warmed through, then stir in remaining sour cream. Divide stroganoff and potatoes among bowls and sprinkle with paprika to serve.

Top tips: Substitute 600g chicken breasts for the pork.
For a variation, use a mixture of sliced mushrooms, such as button, portobello (large Swiss brown), pine and fresh shiitake.

       ENJOY