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I just had to try this recipe: The Comrade General Cooks: Beef Stroganoff (Строганов)
but with my own modification: Pork Stroganoff
1 tbsp VOO – Virgin olive oil
1 tbsp salted butter
1 medium onion, medium sliced
½ lbs (250g) brown mushrooms, sliced
1 lbs (500g) pork loin center chops, cut in strips
¼ cup Crown Royal Rye Whisky (Canadian)
1 tbsp. paprika
2 bay leaves
fresh ground black pepper
½ cup chicken stock (you can use beef or any other, I only had chicken stock available)
1 tsp whole grain Maille Medium Old style mustard
1 cup cream
Smoked paprika for garnish – I did not use it.
Heat oil and butter in a large skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Set aside.
Add cut meat and quickly fry over high heat for 3-5 minutes.
Add whisky and continue cooking until alcohol burns off.
Add stock, mustard, bay leaf, salt and pepper.
Add mushrooms and onion mixture back to the pan and continue cooking until heated through and bubbling.
Stir in cream and serve immediate.
Serve over mashed potatoes.
Modified from original recipe (Link above), Prepared, tried and tested by: Esme Slabs
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3 thoughts on “Pork Stroganoff”
Your version looks delicious!
Thanks for the compliment. ❤️ your blog and recipe.