Pork Stroganoff with Brown Rice

Make pork stroganoff with brown rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Pork tenderloin (Cut into finger-width strips. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Mushrooms (Chestnut ones, thickly sliced.)
60 g Onion
1 clove, about 3 g Garlic
Two teaspoons Paprika
1 tsp, about 6 g Dijon mustard
100 g Chicken stock (Made up from a cube or a pot.)
50 g Greek yogurt, 5% fat
140 g Cooked brown rice (Cooked weight.)
1 tsp (5 g) Olive oil
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Sear the pork strips in the oil in a very hot pan for two minutes, in one layer, until browned but not cooked through. Lift them out.
2. Fry the mushrooms in the same pan over a high heat until they have given up their water and browned, then add the onion and cook for four minutes. Stir in the garlic and paprika.
3. Add the stock and mustard and bubble for two minutes, then return the pork and simmer for two more until it is just cooked.
4. Take the pan off the heat, stir in the yogurt and parsley and serve over the rice.

Contains milk, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-stroganoff-brown-rice

AI-generated images illustrating the recipe.

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