Solo: Creamy Pork Stroganoff

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Solo: Creamy Pork Stroganoff

Pork stroganoff cooked in a leek, mushroom and sour cream sauce. Served with warm sourdough loaf.

Ingredients to serve 1

  • 150g x pork stroganoff – cut into cubes (1cm)
  • ⅛ tsp x paprika
  • 70g x button mushrooms – slice thinly
  • 1 clove x garlic – crush, peel and chop finely
  • 40ml x sour cream
  • 1 x leek – slice thinly
  • 3g x parsley – chop roughly
  • ¼ x sourdough loaf
  • ¼ x lemon
  • . x salt & black pepper (from your pantry)
  • . x olive oil (from your pantry)
  • . x butter (from your pantry)


Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above. Using the fine side of the grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.

Step 2

Place the sourdough bread in the hot oven and bake for 15 to 20 minutes until nicely browned and crusty. Remove from oven and allow to cool.

Step 3

Place a pan on a medium-high heat and drizzle in a little olive oil with a little bit of butter. Sauté the leek and paprika with a pinch of salt for 5 minutes until soft. Add the mushrooms and cook for other 5 minutes until soft and golden. Mix in the pork and cook for 5 minutes, keep moving everything around in the pan so the pork cooks through. Add the sour cream to pan and mix it through so it melts, then add enough water to loosen the sauce. Simmer (gently boil) until the sauce is hot, about 1 minute. Season with lemon juice, salt and pepper to taste.

Step 4

Serve the pork stroganoff topped with parsley and lemon zest and some torn sourdough.