Mary Berry’s Pork Stroganoff Recipe [GUIDE]

Mary Berry’s Pork Stroganoff is a rich and creamy take on the classic Russian dish, Beef Stroganoff, but with a twist: pork instead of beef. Known for her ability to modernize traditional recipes while maintaining the essence of comfort and flavor, Mary Berry’s version of this beloved dish combines tender pieces of pork with a luxurious, velvety sauce that is both tangy and savory. The dish features a balanced blend of cream, paprika, onions, and a hint of mustard, making it a delightful and hearty meal that’s perfect for family dinners, special occasions, or a weekend treat.

The combination of pork with a slightly spiced cream sauce is a hit for those who enjoy rich flavors without the heavier taste of beef. While many variations of Stroganoff can be too heavy, Mary Berry’s version remains balanced, ensuring the dish is indulgent without being overwhelming. Served typically with rice, mashed potatoes, or crusty bread, it’s a dish that provides both comfort and a touch of elegance, making it a perfect crowd-pleaser.

Mary Berry’s Pork Stroganoff Recipe

Ingredients Needed

To create this luxurious dish, you’ll need a few key ingredients that come together to deliver an unforgettable experience:

1. Pork Tenderloin or Pork Fillet (500g) – The star of the dish, this cut of pork is tender and perfect for stroganoff. It’s essential to slice the pork into thin strips so that it cooks quickly and absorbs the flavors of the sauce.
2. Onions (1 medium, finely chopped) – Onions create a soft base flavor that enhances the richness of the sauce. They should be finely chopped to melt seamlessly into the sauce.
3. Garlic (2 cloves, minced) – Garlic adds a savory depth to the dish that complements the pork and sauce perfectly.
4. Paprika (1 tsp) – Paprika is key to achieving that beautiful color and smoky flavor. It provides a subtle heat that lifts the dish without overpowering it.
5. Mustard (1 tsp, Dijon or English) – A bit of mustard balances the creaminess of the sauce with a sharp, tangy note that cuts through the richness.
6. Mushrooms (150g, sliced) – Mushrooms add earthiness and texture, making the sauce more hearty and satisfying.
7. Chicken Stock (150ml) – Chicken stock brings depth and flavor to the sauce, creating a base that isn’t too heavy but still full of savory goodness.
8. Double Cream (200ml) – The cream is what gives the dish its signature richness and velvety texture. It turns the sauce into a luxurious experience.
9. Fresh Parsley (for garnish) – A sprinkle of chopped parsley adds a touch of freshness and color to the final dish, making it visually appealing.
10. Salt and Pepper (to taste) – To season and enhance the flavors.
11. Oil (for frying) – Vegetable oil or olive oil works best for frying the pork and vegetables.

Equipment Needed

Mary Berry’s Pork Stroganoff is a straightforward dish that requires some basic kitchen tools. Here’s what you’ll need:

1. Large Frying Pan or Skillet – A large, non-stick frying pan is ideal for cooking the pork and creating the sauce. It provides plenty of space to brown the pork and sauté the vegetables.
2. Chopping Board and Knife – A sharp knife is essential for slicing the pork and chopping the onions and mushrooms.
3. Measuring Spoons and Cups – For accurate measurements of the ingredients, particularly the paprika, mustard, and stock.
4. Wooden Spoon or Spatula – For stirring the ingredients in the pan and ensuring everything is evenly cooked.
5. Serving Plate – To serve the dish once it’s ready.

Instructions To Make Mary Berry’s Pork Stroganoff

Making Mary Berry’s Pork Stroganoff is a relatively simple process, and the results are nothing short of spectacular. Here’s how to do it step by step:

1. Prepare the Ingredients – Start by slicing the pork into thin strips. Finely chop the onions and garlic, and slice the mushrooms. Have all the ingredients ready to go, as the cooking process moves quickly.
2. Brown the Pork – Heat a tablespoon of oil in a large frying pan over medium-high heat. Add the pork strips in batches, ensuring they’re spread out evenly in the pan. Fry for 2-3 minutes until the pork is browned on all sides, then remove from the pan and set aside.
3. Sauté the Onions, Garlic, and Mushrooms – In the same pan, add a little more oil if necessary. Lower the heat to medium, then add the chopped onions and garlic. Cook for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and continue to cook for another 3-4 minutes until they release their moisture and begin to brown.
4. Add the Paprika and Mustard – Sprinkle the paprika over the mushrooms and onions, stirring to coat them evenly. Add the mustard and stir to combine. The smoky paprika will infuse the vegetables with a warm, savory flavor.
5. Create the Sauce – Pour in the chicken stock, stirring to combine with the paprika and mustard. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Stir in the Cream – Lower the heat to medium-low and add the double cream. Stir gently until the cream is fully incorporated and the sauce is smooth. Bring the sauce to a simmer, allowing it to thicken a bit further.
7. Return the Pork to the Pan – Add the browned pork back into the pan, stirring to coat the meat in the sauce. Cook for another 3-5 minutes, ensuring the pork is cooked through and the flavors are well combined.
8. Season – Taste the sauce and adjust the seasoning with salt and pepper as needed.
9. Serve – Once everything is perfectly cooked and the sauce is thick and creamy, serve the Pork Stroganoff hot over rice, mashed potatoes, or even with crusty bread. Garnish with freshly chopped parsley for a touch of color and flavor.

Tips And Tricks

• Choose the Right Cut of Pork: Pork tenderloin or fillet works best for this dish, as it’s tender and cooks quickly. Avoid using fattier cuts like shoulder, which might take longer to cook and could alter the texture of the sauce.
• Don’t Overcrowd the Pan: When browning the pork, make sure not to overcrowd the pan. If necessary, do it in batches to ensure the pork gets a nice sear and doesn’t stew.
• Use Fresh Stock: If you have homemade chicken stock, it will elevate the flavor of the dish. Store-bought stock works fine, but homemade stock adds a rich, complex base to the sauce.
• Adjust the Creaminess: If you prefer a lighter sauce, you can substitute part of the cream with sour cream or crème fraîche for a tangier, less rich flavor.
• Make it Spicy: If you like your Stroganoff with a bit of heat, consider adding a pinch of cayenne pepper or chili flakes when you stir in the paprika.
• Let the Flavors Develop: Stroganoff tastes even better the next day, as the flavors continue to develop. Make extra and enjoy leftovers for lunch the following day!

Mary Berry’s Pork Stroganoff is a perfect example of how a classic dish can be reimagined while maintaining its heartwarming, indulgent character. With its tender pork, creamy sauce, and delightful blend of spices, this dish offers both comfort and sophistication. Whether you’re preparing it for a family dinner, a special occasion, or just a cozy meal at home, it’s bound to impress. Follow these simple steps, and you’ll have a beautiful, satisfying dish that’s sure to become a favorite in your recipe repertoire.

Easy Recipe Variations For Mary Berry’s Pork Stroganoff

Mary Berry’s Pork Stroganoff is a delicious, rich, and comforting dish that brings together the tender flavors of pork with a creamy, savory sauce. While the classic recipe is already fantastic, there are several creative ways to tweak or adapt it to suit different tastes, dietary restrictions, or simply to explore new flavor combinations. Here are some easy variations:

1. Swap Pork for Chicken or Beef:

   While pork is the star of the dish in the original recipe, swapping it out for chicken or beef is a quick way to give the dish a fresh twist. If you prefer chicken, choose boneless, skinless thighs for a juicier result, or opt for lean beef strips if you’re craving something heartier. Beef works particularly well with mushrooms and the creaminess of the sauce, adding richness.

2. Make it Lighter with a Healthier Cream Option:

   If you’re looking to lighten up the dish without sacrificing flavor, consider substituting the heavy cream for lighter alternatives such as half-and-half, Greek yogurt, or even sour cream. For an even healthier option, you could use coconut milk for a subtle tropical twist that complements the paprika in the dish.

3. Add a Dash of Spice:

   If you like a bit of heat, a pinch of chili flakes or a small diced chili pepper can elevate the flavor profile. Pairing the richness of the stroganoff sauce with the warmth of some spice adds depth and excitement to each bite. You could also incorporate smoked paprika for a deeper, smokier flavor that balances beautifully with the cream.

4. Incorporate Vegetables:

   Mary Berry’s recipe already includes mushrooms, but adding other vegetables like spinach, bell peppers, or even zucchini could make the dish more colorful and nutritious. Spinach, in particular, wilts down nicely and complements the creamy sauce, while bell peppers contribute a slightly sweet contrast to the savory pork.

5. Go Gluten-Free:

   For those avoiding gluten, simply substitute the flour used for thickening the sauce with a gluten-free flour blend or cornstarch. This ensures that the sauce still has its luscious, creamy consistency without the need for wheat-based flour.

6. Add Wine for Depth:

   While Mary Berry’s recipe doesn’t call for wine, adding a splash of white wine or red wine can lend an extra layer of flavor. The acidity of the wine balances the richness of the cream and enhances the overall depth of the dish. Simply deglaze the pan with a small amount after browning the pork, letting it cook off before proceeding with the rest of the recipe.

7. Swap the Serving Style:

   Instead of the traditional rice or pasta, you could serve your stroganoff with alternatives like quinoa for a nutty flavor, mashed cauliflower for a low-carb option, or even a fresh leafy salad for a lighter meal. You could also use roasted sweet potatoes to add an earthy sweetness that contrasts well with the savory pork.

By making one or more of these variations, you can transform Mary Berry’s Pork Stroganoff into a dish that feels completely new each time, tailored to your preferences or dietary needs.

Storing Leftovers

Storing leftovers of Mary Berry’s Pork Stroganoff is simple, and with the right techniques, you can preserve the flavors and texture of the dish for future enjoyment.

1. In the Refrigerator:

   If you plan to eat the leftovers within 3-4 days, storing the Pork Stroganoff in the fridge is your best option. Allow the dish to cool down completely before transferring it into an airtight container. This helps prevent condensation, which can make the sauce watery and affect the texture. When reheating, do so gently on the stove or in the microwave, adding a splash of cream or broth to bring back its smooth consistency.

2. Freezing for Long-Term Storage:

   If you’d like to keep the dish for longer, freezing is a viable option. Before freezing, make sure the stroganoff is cooled to room temperature. Place the leftovers in a freezer-safe container or freezer bags, ensuring there’s minimal air trapped inside. It’s best to freeze it in individual portions so you can easily defrost just what you need. When reheating from frozen, it’s recommended to thaw it in the refrigerator overnight, then gently reheat on the stove. Be mindful that the texture of the cream might change slightly when frozen, so it’s a good idea to add a little extra cream or broth to help restore the sauce’s silkiness.

3. Reheating Tips:

   When reheating any leftovers, whether from the fridge or freezer, avoid overheating as this can cause the pork to become tough and the sauce to separate. Reheat on low heat, stirring often, and consider adding a touch more cream or broth to refresh the sauce. For a quicker option, reheating in the microwave works too, but do so in short intervals, stirring between to ensure even heating.

By following these tips, you can make the most of your leftovers and enjoy a delicious second round of Mary Berry’s Pork Stroganoff.

What To Eat With Mary Berry’s Pork Stroganoff?

The richness of Mary Berry’s Pork Stroganoff makes it a hearty, satisfying dish, but choosing the right side dishes can elevate the meal even further, balancing the flavors and providing contrast. Here are some excellent accompaniments:

1. Rice:

   The classic side for stroganoff is rice, particularly white or brown rice, which soaks up the creamy sauce and provides a neutral base that lets the pork shine. You can also try pilaf or basmati rice for a fragrant twist.

2. Pasta:

   Egg noodles, fettuccine, or pappardelle pasta are wonderful choices to pair with the creamy sauce. The wide, soft noodles complement the texture of the stroganoff perfectly, while their slight chewiness provides a contrast to the tender pork.

3. Potatoes:

   Mashed potatoes are a fantastic accompaniment to the rich, creamy sauce. The buttery, smooth potatoes act as a sponge, absorbing the sauce and making for a decadent meal. Alternatively, roasted potatoes with a crisp, golden exterior would add a delightful texture contrast.

4. Steamed Vegetables:

   A light, fresh vegetable like steamed green beans, asparagus, or broccoli can help cut through the richness of the stroganoff and add color to your plate. The slight bitterness of these greens provides a refreshing counterpoint to the creamy sauce.

5. Bread:

   Crusty bread or a fresh baguette is a simple yet satisfying side. Use it to soak up any leftover sauce, adding a satisfying texture and flavor to each bite. Garlic bread or a buttery, soft dinner roll would also complement the meal beautifully.

6. Salad:

   A light, crisp salad with fresh greens such as arugula, spinach, or mixed lettuce can balance the heaviness of the pork stroganoff. Try a tangy vinaigrette dressing with lemon or balsamic vinegar for an acidic contrast to the creamy richness of the dish.

7. Cucumber or Pickles:

   If you’re after something more unconventional, serving Mary Berry’s Pork Stroganoff with a side of tangy pickles or cucumber salad can add a refreshing crunch and sharp flavor, breaking through the sauce’s richness.

Whether you opt for something simple like rice or choose to serve your stroganoff with a vegetable-packed salad, these sides will complement the dish’s deep flavors and make for a more well-rounded meal.

Conclusion

Mary Berry’s Pork Stroganoff is a dish that’s as versatile as it is comforting. The tender pork, creamy sauce, and savory flavors make it a favorite for family dinners or even special occasions. Whether you stick to the classic recipe or experiment with variations such as swapping meats, lightening up the sauce, or adding extra veggies, this dish can be adapted to suit a wide variety of preferences.

Leftovers can be stored and reheated with ease, maintaining much of the dish’s original flavor and texture, so you can enjoy the richness of the stroganoff the next day or freeze it for a later time. As for accompaniments, the creamy sauce pairs beautifully with simple sides like rice, pasta, or roasted vegetables, making it easy to create a complete and satisfying meal.

In the end, Mary Berry’s Pork Stroganoff is a timeless recipe that will continue to be loved in households for years to come. With its easy-to-follow techniques, customizable variations, and room for creative sides, it’s the perfect dish to enjoy time and time again.

FAQs

What Ingredients Are Needed For Mary Berry’s Pork Stroganoff?

Mary Berry’s Pork Stroganoff requires pork tenderloin or pork fillet, onions, garlic, mushrooms, paprika, vegetable oil, butter, chicken stock, sour cream, Dijon mustard, and fresh parsley. Additionally, salt, pepper, and a splash of white wine or brandy are used to enhance the flavor. This combination results in a rich, creamy, and savory dish.

How Long Does It Take To Prepare And Cook Mary Berry’s Pork Stroganoff?

The total time to prepare and cook Mary Berry’s Pork Stroganoff is approximately 30-40 minutes. This includes the time to slice the pork, sauté the onions and mushrooms, and simmer the sauce. It’s a relatively quick dish that can be ready for serving in under an hour, making it a great option for a mid-week dinner.

Can Mary Berry’s Pork Stroganoff Be Made In Advance Or Frozen?

Yes, you can make Mary Berry’s Pork Stroganoff in advance and store it in the fridge for up to 2 days. The flavors will continue to develop. However, it is not recommended to freeze the dish, as the creamy sauce may separate upon reheating. For the best texture and flavor, it’s best to prepare it fresh or store it for short-term use in the fridge.