Paprika pork and mushroom sauté

Recipe from: 24 November 2010

Ingredients 10
Servings 3
Minutes 10 mins


Serving Change
  • 250
    pork fillet
  • 1-2
    olive oil
  • 1
  • Sea salt and milled black pepper
  • 250
    sliced mushrooms
  • 1
    chicken or mushroom stock
  • 3-4
    creme fraiche
  • For serving:
  • Chopped dill (optional)
  • Rocket leaves (optional)


10 mins
Cut the meat into strips. Sauté in the heated oil.

Remove the meat with a slotted spoon and mix with the paprika and seasoning.

Add the mushrooms to the pan, with a little more oil if necessary.

Sauté until just cooked, then remove and set aside with the meat.

Pour the stock into the pan and, stirring to loosen any bits stuck to the pan, bring to a bubble.

Simmer until slightly reduced. Stir in the creme fraiche and heat through.

Return the meat and mushrooms to the pan and bring to a simmer.

Check seasoning and sprinkle with dill (if using), and garnish generously with rocket (if using).


If you prefer, use steak instead of pork, but choose a lean, quality cut.

Use smoked paprika and parsley instead of dill.

Serve with crusty pan-fried potatoes, or hot broad noodles tossed with butter and poppy seeds.


Read more on: pork  |  sauté

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