Pork Stroganoff with Three Mustards
Serves 2·Added 5 May 2026 by Tom Melhuish
MainWinter
Ingredients
| 12 | oz | pork tenderloin(350 g) |
| 1 | level teaspoon | mustard powder |
| 1 | heaped teaspoon | grain mustard |
| 1 | heaped teaspoon | Dijon mustard |
| 4 | oz | small open-cap mushrooms(110 g) |
| 7 | fl oz | crème fraîche(200 ml) |
| 1 | dessertspoon | groundnut oil |
| 1/2 | oz | butter(10 g) |
| 1 | small | onion(peeled, halved and thinly sliced) |
| 3 | fl oz | dry white wine(75 ml) |
| salt and freshly milled black pepper |
Method
1.Prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Prepare the mushrooms by slicing them through the stalk into thin slices.
2.In a small bowl, mix together the three mustards with the crème fraîche.
3.Take a 9 inch (23 cm) solid frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft.
4.Using a draining spoon, remove the onions to a plate. Turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time.
5.Add the mushrooms and toss them around to cook very briefly until their juices start to run.
6.Return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly.
7.Add the mustard and crème fraîche mixture, stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice.
Recipe Notes
AI · may be inaccurate
Origin
This recipe is taken from Delia Smith's Winter Collection.
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