Serves 4
I ate beef stroganoff for the first time in 30 years at an 80th birthday party recently. There was buckets of the stuff as they are very generous people. It was a retro sensation. I might have gone back for three plates before I was ushered home. This pork stroganoff is an homage. I haven’t used parsnip in months so I was chomping at the bit to include it.
1 pork fillet1 medium parsnip, peeled
3 tbsp rapeseed oil
225g button mushrooms, halved
2 tsp paprika
150ml sour cream
100ml chicken stock
6 gherkins, thinly sliced
juice of ½ lemon
chopped fresh flat-leaf parsley
1 Granny Smith apple, thinly sliced and cut into batons
Trim the pork fillet of its sinew, then cut into 1cm-thick slices at an angle. Cut each slice into a 1cm strip. Cut the parsnip to replicate the size of the pork as best you can.
Heat the oil in a large pan or wok over a high heat, until gently smoking. Add the pork and parsnip and cook for 5 minutes, until everything is golden brown.
Add the mushrooms and paprika and cook for 1 more minute before adding the sour cream, stock and gherkins. Add the lemon, parsley and seasoning, then bring to a simmer and you’re done.
To serve, spoon onto warm plates with some rice, then top artfully with the fresh apple.
From BUTTER BOY by Paul Flynn
Photo by Harry Weir