Mary Berry Pork Stroganoff Recipe [Tips & Tricks]
If you’re looking to try something rich, comforting, and full of flavor, Mary Berry’s pork stroganoff is a must!
With her signature balance of tender pork, creamy sauce, and just the right touch of tang from the mustard, it’s a dish that’s both hearty and satisfying. What makes this recipe stand out is how simple yet flavorful it is, making it perfect for a cozy dinner at home or an impressive dish to serve guests. Plus, it’s a great twist on the classic beef stroganoff, and Mary Berry’s easy-to-follow instructions make it approachable for even the most novice cooks!
Mary Berry Pork Stroganoff Recipe
Ingredients Needed
Mary Berry’s Pork Stroganoff recipe features a beautiful balance of creamy, savory, and tangy flavors that will delight your taste buds. Here’s what you’ll need to gather for this dish:
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Pork Tenderloin (or Pork Fillet) – 500g (about 1 lb)
- The pork tenderloin is lean, tender, and quick to cook, making it ideal for stroganoff. It’s mild in flavor, which allows the sauce to really shine through.
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Butter – 2 tbsp
- Butter is a key ingredient for sautéing the pork and vegetables. It adds richness to the sauce and contributes to the overall flavor of the dish.
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Olive Oil – 1 tbsp
- Olive oil is used in conjunction with butter to prevent the butter from burning. It provides a subtle, fruity undertone and helps in browning the pork.
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Onion – 1 medium, finely chopped
- The onion is a base flavor for the sauce, offering a mild sweetness and depth when sautéed. It becomes tender and flavorful as it cooks, complementing the pork.
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Garlic – 2 cloves, minced
- Garlic is a flavor powerhouse that enhances the savory profile of the stroganoff. It adds aromatic warmth and a slight sharpness to the dish.
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Mushrooms – 200g (7 oz), sliced
- Mushrooms bring an earthy umami flavor to the stroganoff. They soak up the sauce, adding texture and an additional layer of savory goodness.
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Paprika – 1 tsp
- Paprika is essential to give the dish that characteristic warm, smoky, and slightly sweet note. It pairs wonderfully with pork and helps deepen the color of the sauce.
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White Wine – 100ml (about ½ cup)
- White wine adds a slight acidity and complexity to the sauce, cutting through the richness of the cream and balancing the flavors.
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Beef Stock – 100ml (about ½ cup)
- A rich beef stock creates the savory foundation for the stroganoff’s sauce, giving it a rich depth and satisfying texture.
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Double Cream – 200ml (about ¾ cup)
- Double cream (or heavy cream) is the key to creating the velvety, smooth, and indulgent sauce that makes stroganoff so comforting and rich.
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Dijon Mustard – 1 tbsp
- Dijon mustard adds a slight tangy and spicy flavor to the sauce, balancing out the richness and deepening the overall flavor profile.
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Fresh Parsley – A handful, chopped
- Fresh parsley is sprinkled on top just before serving to add color, freshness, and a subtle herby note that brightens the dish.
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Salt and Black Pepper – To taste
- These essential seasonings are used to adjust the flavor and enhance all the ingredients.
Equipment Needed
To make Mary Berry’s Pork Stroganoff, you’ll need a few kitchen essentials to help you achieve that perfect dish.
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Large Frying Pan Or Skillet
- A large, heavy-based frying pan or skillet will allow you to sauté the pork and vegetables evenly. It also gives you the space needed to stir the ingredients as they cook and to combine the sauce ingredients effectively.
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Sharp Knife
- A sharp knife is crucial for efficiently chopping the pork into strips, slicing the onions, garlic, and mushrooms, and ensuring a smooth, even cook for all ingredients.
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Chopping Board
- A good chopping board will help keep your work area clean and allow for efficient chopping of vegetables and meat.
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Wooden Spoon Or Spatula
- A wooden spoon or spatula is great for stirring the ingredients while sautéing, allowing you to scrape the bottom of the pan and ensure even cooking without damaging your cookware.
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Measuring Cups And Spoons
- Accurate measurements of ingredients, especially liquids like stock, wine, and cream, are important for consistency and balance in the flavor profile of the dish.
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Lid For The Pan
- A lid is helpful for simmering the sauce gently, allowing the flavors to meld together while preventing splattering.
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Serving Plates Or Bowls
- When it’s time to serve, have your plates ready for plating this creamy, comforting dish!
How To Make Mary Berry’s Pork Stroganoff
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Prepare the Ingredients
Start by prepping the pork. Cut the tenderloin into thin strips about 2-3 cm wide.
This will ensure the pork cooks quickly and evenly. Slice the mushrooms, chop the onions and garlic, and measure out all your liquids and seasonings. This step makes the cooking process much smoother.
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Sauté the Pork
Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted and is sizzling, add the pork strips in a single layer.
Allow them to brown on both sides (about 2-3 minutes), ensuring they don’t overcrowd the pan, which could cause them to steam instead of sear. Remove the pork from the pan and set it aside.
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Cook the Vegetables
In the same pan, add the remaining butter and sauté the chopped onion and garlic for 3-4 minutes, or until softened and fragrant. Add the mushrooms and paprika, and cook for another 5-6 minutes, until the mushrooms release their moisture and turn golden brown.
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Deglaze the Pan
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook for a couple of minutes until reduced slightly, which will intensify the flavor.
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Make the Sauce
Add the beef stock and bring the mixture to a simmer. Allow it to reduce slightly before stirring in the double cream and Dijon mustard.
Stir until smooth and well-combined. Let it simmer gently for a few minutes until the sauce thickens and becomes creamy.
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Return the Pork to the Pan
Add the cooked pork back into the pan, stirring to coat it in the creamy sauce. Let it cook for a few more minutes until the pork is heated through and tender. Taste the sauce and adjust with salt and pepper to your preference.
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Finish and Serve
Once the pork is cooked and the sauce is at the desired consistency, sprinkle freshly chopped parsley over the top. Serve the stroganoff immediately with your choice of accompaniment, such as rice, egg noodles, or mashed potatoes.
Expert Tips
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Use Pork Tenderloin for Tenderness
If you substitute other cuts of pork, such as loin or shoulder, be sure to cook them longer as they will need more time to become tender. Pork tenderloin, however, stays soft and juicy even with a quicker cook time.
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Make it Ahead of Time
Stroganoff benefits from sitting for a few hours, allowing the flavors to develop even further. Make the dish in advance and store it in the fridge. When reheating, do so gently over low heat to prevent the cream from curdling.
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Adjust the Creaminess
For a lighter version of this dish, you can substitute half the cream with low-fat sour cream or yogurt, though the texture will differ slightly.
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Flavor Variations
Try adding a splash of brandy or cognac to deglaze the pan instead of wine for an extra depth of flavor. If you like a bit of spice, you can add a pinch of cayenne pepper or chili flakes to the sauce.
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Perfect Pork Cooking
Don’t overcook the pork; the goal is to sear it quickly, keeping it juicy inside. If you cook it too long, it may dry out and lose tenderness.
Mary Berry’s Pork Stroganoff is the epitome of comfort food with a sophisticated twist. The succulent pork, the richness of the creamy sauce, and the delightful depth of flavor from the mushrooms and paprika make this dish irresistible.
Whether you’re preparing it for a family dinner or a special occasion, it’s sure to impress. With the expert tips provided, you’ll have the perfect balance of flavors, textures, and presentation.
Serve it with a simple side like rice or noodles, and you’ve got a meal that’s both hearty and indulgent. Enjoy every bite of this creamy, savory delight!.
Easy Recipe Variations For Mary Berry’s Pork Stroganoff
Mary Berry’s Pork Stroganoff is a delightful and comforting dish that blends the richness of pork with the creamy, savory tang of a mushroom sauce. While the classic recipe is mouthwatering on its own, there are plenty of easy variations to personalize this dish and add new flavors to suit your preferences or accommodate dietary needs. Here are some creative twists on this beloved recipe:
1. Add More Vegetables
If you’re looking to boost the nutritional profile of your dish while keeping it hearty, adding extra vegetables is a great way to go. You can include diced carrots, bell peppers, or peas, either stir-fried with the pork or gently folded into the sauce. These additions not only bring more color to the dish but also enhance its flavor and texture.
2. Swap Pork For Chicken Or Beef
If you prefer a different protein or don’t have pork on hand, you can easily swap it for other meats. Chicken thighs or breast work beautifully in this recipe, bringing a milder flavor and tender texture. For a beef version, choose tender cuts like sirloin or fillet steak, sliced thinly to mimic the tender pieces of pork that define this stroganoff.
3. Use Different Mushrooms
Traditional Pork Stroganoff calls for button mushrooms, but you can elevate the dish by experimenting with different varieties. Cremini mushrooms, with their deeper flavor, or wild mushrooms like chanterelles or porcini, can offer a more earthy, robust taste. Using a combination of these can add layers of flavor and texture to the sauce.
4. Incorporate Herbs And Spices
While the recipe typically uses simple seasonings like salt, pepper, and a touch of paprika, you can elevate the flavor profile by adding a few more herbs and spices. Fresh thyme or rosemary will infuse a fragrant depth to the sauce. For a bit of heat, a pinch of cayenne pepper or smoked paprika can provide an exciting kick, while a sprinkle of freshly chopped parsley adds a burst of freshness and color before serving.
5. Cream Variations
For a slight twist on the classic creamy sauce, you can experiment with different creams or dairy substitutes. If you prefer a lighter version, try swapping heavy cream with sour cream or crème fraîche for a tangier finish. Alternatively, for a dairy-free option, coconut cream or cashew cream can replace the heavy cream, lending a rich texture without the dairy.
6. Make It Spicy
If you like a bit of spice in your stroganoff, adding chili flakes, a chopped fresh chili, or even a dash of hot sauce can provide the perfect heat to balance the creaminess of the sauce. Just be mindful of the level of heat to ensure it complements rather than overwhelms the dish.
Best Practices To Store Leftovers
Pork Stroganoff, like many rich and flavorful dishes, can taste even better the next day as the flavors have time to meld together. However, proper storage is essential to keep the dish fresh and safe for later consumption.
1. Cool Down Properly
Before storing your leftover Pork Stroganoff, it’s crucial to let it cool to room temperature. Never leave food out for more than two hours, as this can increase the risk of bacterial growth. To expedite cooling, you can spread the stroganoff in a shallow container, allowing heat to dissipate more quickly.
2. Use Airtight Containers
Once cooled, transfer the stroganoff to an airtight container to keep moisture and air out, which helps preserve the dish’s quality. A good container will prevent any odors from other foods in the fridge from affecting the stroganoff’s flavor.
3. Refrigeration
Store the leftovers in the refrigerator, where they will stay fresh for up to 3-4 days. If you’re not planning on eating it within that time, freezing is another option.
4. Freezing Leftovers
If you want to keep your Pork Stroganoff for a longer period, freezing is an excellent option. Just be aware that the texture of the sauce may slightly change once thawed, especially if it contains dairy.
To freeze, store the stroganoff in freezer-safe containers or heavy-duty freezer bags, and make sure to remove as much air as possible. It can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat gently on the stove, adding a bit of cream or water if the sauce has thickened too much.
5. Reheating Leftovers
When reheating, it’s best to do so on the stove over low heat. Stir frequently to prevent the sauce from separating.
If the sauce has thickened too much in the fridge or freezer, you can add a splash of milk, cream, or even broth to bring it back to the desired consistency. Microwaving is a quicker option, but it can sometimes cause the sauce to break, so proceed with caution.
What Goes Well With Pork Stroganoff
Pork Stroganoff is a rich, creamy dish that pairs beautifully with a variety of sides. The right accompaniments can help balance the richness and bring out the flavors of the stroganoff even more.
1. Rice
A classic pairing with stroganoff is steamed white rice. The rice soaks up the creamy sauce and provides a neutral base that complements the dish’s savory profile.
You can opt for basmati, jasmine, or even brown rice for added texture and flavor. For an extra twist, consider making a pilaf-style rice with a bit of sautéed onion and garlic.
2. Pasta
If you’re craving something a little more indulgent, serve your Pork Stroganoff over egg noodles or wide pappardelle pasta. The noodles provide a perfect surface for the creamy sauce to cling to, creating a comforting, satisfying meal. Tagliatelle is another great option for a slightly thicker noodle that will stand up well to the sauce.
3. Mashed Potatoes
Another traditional and beloved pairing is mashed potatoes. Their smooth, buttery texture complements the creamy sauce of the stroganoff, creating a heavenly bite. For added flavor, you can mix in roasted garlic, chives, or cheese into the mashed potatoes.
4. Roasted Vegetables
To add some lightness and freshness to balance the richness of the stroganoff, serve it with roasted vegetables like carrots, parsnips, or broccoli. The caramelized edges of the vegetables provide a lovely contrast to the creamy sauce, and the subtle sweetness of roasted root vegetables enhances the overall dish.
5. Crusty Bread
A warm, crusty baguette or artisan loaf is perfect for dipping into the creamy sauce of your Pork Stroganoff. The bread soaks up the flavorful sauce and adds a satisfying crunch to the meal. It’s a simple yet effective side that rounds out the dish beautifully.
6. Green Salad
A crisp green salad with a tangy vinaigrette can provide a fresh and vibrant contrast to the richness of the stroganoff. Opt for ingredients like arugula, spinach, or mixed greens, and top it off with a zesty lemon or mustard dressing for balance.
Conclusion
Mary Berry’s Pork Stroganoff is a versatile and satisfying dish that can easily be adapted to suit various tastes and preferences. Whether you choose to experiment with different proteins, swap in fresh herbs, or add some spice, you can elevate this comforting classic to new heights.
When it comes to leftovers, proper storage and reheating techniques ensure you can enjoy this delicious meal again and again. Pairing the stroganoff with options like rice, pasta, mashed potatoes, or roasted vegetables can further enhance the flavors and provide a balanced meal. With all its richness, flavor, and versatility, Pork Stroganoff is a dish that’s sure to delight your taste buds, whether you’re cooking it for a special occasion or enjoying it as a cozy weekday dinner.
FAQs
What Ingredients Do I Need For Mary Berry’s Pork Stroganoff?
For Mary Berry’s pork stroganoff, you’ll need pork tenderloin or pork fillet, mushrooms, onions, garlic, paprika, white wine, Dijon mustard, sour cream, and fresh parsley. You may also need some olive oil or butter for cooking, along with salt and pepper for seasoning.
Can I Use A Different Type Of Meat Instead Of Pork For This Recipe?
Yes, you can substitute pork with other meats such as chicken, beef, or even turkey. However, the flavor and texture will slightly vary, as pork offers a tender and slightly sweet taste that complements the creamy sauce well.
How Do I Prepare The Pork For Mary Berry’s Stroganoff?
Start by cutting the pork into thin strips or bite-sized chunks. It’s important to ensure they are uniform in size so they cook evenly. You can lightly season the pieces with salt and pepper before cooking.
Can I Make Mary Berry’s Pork Stroganoff In Advance?
Yes, you can prepare the pork stroganoff ahead of time. Cook the dish as directed, let it cool, and then store it in an airtight container in the fridge for up to two days. Reheat gently before serving, adding a splash of water or broth if the sauce has thickened too much.
What Can I Serve With Mary Berry’s Pork Stroganoff?
Mary Berry’s pork stroganoff pairs wonderfully with rice, mashed potatoes, or buttered noodles. You can also serve it with crusty bread to soak up the delicious sauce.
Is There A Way To Make This Dish Lighter Or Healthier?
To make the dish lighter, you could use low-fat sour cream or Greek yogurt in place of the full-fat sour cream. You could also reduce the amount of oil or butter used for cooking and opt for leaner cuts of pork.
Can I Make Mary Berry’s Pork Stroganoff Without Alcohol?
Yes, if you prefer not to use alcohol, you can substitute the white wine with chicken or vegetable broth. A splash of lemon juice or a small amount of white vinegar can help add some acidity and balance the flavors.
How Can I Make The Sauce Thicker For Mary Berry’s Pork Stroganoff?
If the sauce is too thin, you can let it simmer for a few more minutes to reduce and thicken. Alternatively, you can stir in a small amount of cornstarch mixed with cold water to create a slurry, and then add it to the sauce while stirring.
What Kind Of Paprika Should I Use For The Stroganoff?
For Mary Berry’s pork stroganoff, it’s best to use sweet paprika to bring a mild, slightly smoky flavor. If you like a bit of heat, you can add a pinch of smoked paprika or even hot paprika to your taste.
Can I Freeze Mary Berry’s Pork Stroganoff?
Yes, you can freeze the pork stroganoff. To do so, cool it completely and store it in an airtight container or freezer bag.
It will last for up to three months in the freezer. To reheat, thaw it in the fridge overnight and then heat gently on the stove.