Leftover Roast Pork Stroganoff

Hello Dear Reader,

The idea for todays recipe came from lovely Meg over at "A Hopeful Nature"after Christmas she mentioned that she made a Beef Stroganoff out of leftover roast beef and I thought to myself why couldn't I use leftover roast pork to make something similar, so, I did. And the end result is totally delicious, chunks of roast pork with sautéed mushrooms all swathed in a light and creamy sauce. I served it with egg noodles but a lovely buttery mash would work equally well.

For Christmas this year we were in charge of the roast pork and lamb, we over catered as usual, but that was totally fine, everyone got to take some home with them and then we still had quite a lot left. We froze the slices of roast meat down into smallish quantities, just enough for both of us for dinner. It is the Christmas gift that keeps giving!

Ingredients for Leftover Roast Pork Stroganoff, clockwise from left-500 grams of mushrooms, cut into quarters, 1/2 cup of light sour cream, salt and pepper to taste, 350 grams of leftover roast pork, 1/2 cup chicken stock, 1/2 a medium onion, 1/2 cup white wine, 1 tablespoon tomato paste, a good handful or thyme and parsley and 40 grams of butter

Sauté the mushrooms in batches in a dry frypan on medium high heat until they have turned golden

Return all the browned mushrooms to the frypan and add half the butter (20 grams) along with the stripped leaves of thyme turning heat down to medium and cook away for about 2 minutes 

Until bubbly and golden, remove mushroom from frypan and set aside till needed 

To the same frypan melt the rest of the butter and add the onion, sautéing till just turning translucent then add the tomato paste and cook out for another minute 

Add the white wine and mushrooms back to pan 

And let bubble and reduce for another 2 to 3 minutes 

Finish the sauce with the chicken stock and again let bubble away for a few minutes 

Now add the roast pork slices and sour cream 

Reduce heat to low and let meat warm through for about 5 minutes, sprinkle over finely chopped parsley 

And serve over egg noodles 

I loved this dish so much, it made quite the quantity and was more than enough for our dinner that night plus a lunch for Lovely Hubby the next day. 

Have a lovely day,

💗Fi

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Four Years Ago-Apple Spice Cake