Pork Stroganoff with Coriander and Parsley Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 450g pork fillet (sliced into thin strips)
  • 1 leek (thinly sliced)
  • 1 small onion (peeled and finely chopped)
  • 200g chestnut mushrooms (or another small mushrooms) (halved and roughly sliced)
  • 150ml plain sour cream
  • 50ml dry white wine
  • 2 tspn wholegrain mustard
  • 1 tspn English mustard (or dijon)
  • Juice of half a lemon
  • 1 tbpsn paprika
  • 2 handfuls of fresh spinach (can also use frozen)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 tbpsn tomato puree
  • Basmati rice
  • Small bunch fresh coriander (finely chopped)
  • Small bunch fresh parsley (finely chopped)
  • Olive oil
  • Salt/ pepper
  1. Cook enough basmati rice per person and cook according to packet instructions.
  2. In the meantime heat a dash of olive oil in a large, deep frying pan. Once hot add the onions, garlic and leek and cook for a few mins until the onions are starting to turn golden. Then add the pork fillet and mushrooms and cook for another 2-3 mins until the pork is lightly browned.
  3. Add the tomato puree and paprika and then pour in the sour cream and white wine. Mix well and leave to gently simmer for just 3-4 mins.
  4. During this time take the cooked rice and mix well with a fork. Then mix in half of the fresh parsley and all of the coriander.
  5. Take the pan of pork off the heat and stir in the fresh spinach, rest of the parsley and juice of half a lemon. Season with salt and pepper.
  6. Serve the stroganoff with the rice.
Recipe by A Modern Rose at http://www.amodernrose.com/pork-stroganoff-with-coriander-and-parsley-rice/