Pork Noisettes with Stroganoff Sauce recipe
ingredients
340 g pork fillet noisettes
1 tbsp oil
2 tbsp (1 oz) 25 g butter
1 onion, peeled and finely sliced
250 g closed cap chestnut mushrooms, sliced
1 tbsp ground paprika
2 tbsp cornflour mixed with 2 tbsp water
1 lb (500 g) pot wholemilk natural yogurt
20 g fresh flat leaf parsley, finely chopped
1 tbsp oil
2 tbsp (1 oz) 25 g butter
1 onion, peeled and finely sliced
250 g closed cap chestnut mushrooms, sliced
1 tbsp ground paprika
2 tbsp cornflour mixed with 2 tbsp water
1 lb (500 g) pot wholemilk natural yogurt
20 g fresh flat leaf parsley, finely chopped
method
1. Preheat the grill to a moderate heat.
2. Place the pork fillet medallions on the grill pan and cook as per pack instructions.
3. In the meantime prepare the sauce: Heat the butter and oil in a medium saucepan add the onions and mushrooms and cook for 5-6 minutes.
4. Next add the paprika, cornflour mixture and yogurt, heat gently until warmed through.
5. Transfer the pork onto a serving plate spoon over the sauce and sprinkle with the parsley. Serve with rice or tagliatelle.
2. Place the pork fillet medallions on the grill pan and cook as per pack instructions.
3. In the meantime prepare the sauce: Heat the butter and oil in a medium saucepan add the onions and mushrooms and cook for 5-6 minutes.
4. Next add the paprika, cornflour mixture and yogurt, heat gently until warmed through.
5. Transfer the pork onto a serving plate spoon over the sauce and sprinkle with the parsley. Serve with rice or tagliatelle.
serving amount
serves 4
rate this recipe
7.5
out of 10
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more information
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