Simplest-ever pork stroganoff



French onion soup has a great depth of flavour from the slowly caramelised onions – it's used in this easy pork stroganoff as a really rich, concentrated ‘meaty’ stock. A satisfying cheat that makes this recipe likely to become one of your mid-week staples.

Ingredients

400–450g/14oz–1lb pork fillet
4 tsp sunflower or vegetable oil
400g tin French onion soup
250g/9oz crème fraîche
1 tbsp wholegrain mustard
3 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve

Method

Trim and discard any membrane from the pork, then cut the meat into finger-sized strips.

Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.)

Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley.

Garnish with the remaining parsley and serve with rice, potatoes or fries.

Tip : pgslot

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