Mary Berry Pork Stroganoff Recipe

Mary Berry’s pork stroganoff is a rich, creamy classic with tender strips of pork, mushrooms, and a tangy soured cream sauce — a brilliant weeknight dinner in 30 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 Portions

Course: Main Course

Cuisine: British

Calories: 390

Ingredients Method Notes

Ingredients

Pork Stroganoff:
600 g pork fillet silver skin removed, in thin strips — patted dry, seasoned, dusted in 2 tbsp flour
3 tbsp sunflower oil 30g unsalted butter
1 large onion thinly sliced
300 g chestnut mushrooms sliced
3 garlic cloves crushed
1 tsp sweet smoked paprika
1 tsp Dijon mustard
1 tsp Worcestershire sauce
150 ml chicken or pork stock
150 ml soured cream room temperature
Salt and pepper
2 tbsp fresh parsley chopped
To Serve:
Egg noodles or basmati rice

Method

Remove silver skin from pork. Pat dry — season — dust lightly in flour, shake off excess.
Heat 2 tbsp oil in large frying pan over very high heat. Sear pork in a single layer — 1–2 minutes without moving, turn 30 seconds. Remove to warm plate. Work in batches — do not crowd.
Reduce heat to medium. Add remaining oil and butter. Cook onion 5–6 minutes. Add mushrooms — increase heat — cook 5–6 minutes until golden and dry. Add garlic and paprika — 1 minute.
Add Worcestershire sauce and mustard — stir. Add stock — simmer 3–4 minutes until slightly reduced.
Remove from heat. Add soured cream — stir until smooth. Return pork to pan. Very gentle heat 1–2 minutes to warm through — do not boil. Season assertively. Scatter parsley. Serve immediately over noodles or rice.

Notes

Remove silver skin before cooking — it does not soften and makes the strips tough.

Pat pork completely dry — wet pork steams instead of searing.

Sear over very high heat in batches — crowding gives grey, tough strips.

Add soured cream off the heat — boiling sauce causes it to curdle.

Serve immediately — pork toughens in the sauce if left to sit.