Recipe: Appetizing Succulent Pork Stroganoff With Tagliatelle

Succulent Pork Stroganoff With Tagliatelle. Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. This pork stroganoff is the best kind of comfort food!

We've used pork fillet, which is quick to cook, with cider for a variation on the classic beef stroganoff. Stir though the mustard and chopped parsley. This delicious pork stroganoff recipe is really simple to make and forms a satisfying, creamy supper which all the family will love. You can cook Succulent Pork Stroganoff With Tagliatelle using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Succulent Pork Stroganoff With Tagliatelle

1. Prepare of Serves: 2 people.
2. Prepare 300 g of thin pork loin steaks, sliced into thin strips,.
3. It's 350 ml of water boiled with 1/2 a chicken stock cube mixed in,.
4. It's 150 g of dried tagliatelle nests,.
5. Prepare 100 g of closed cap mushrooms, sliced,.
6. You need 1/2 of a red onion, sliced,.
7. It's 2 tbsp of fat free quark,.
8. You need 1 tbsp of Dijon mustard,.
9. Prepare 1/2 tbsp of tomato pureé paste,.
10. Prepare 1 tsp of smoked paprika,.
11. It's 1 tsp of garlic granules,.
12. You need 1 tsp of dried parsley,.
13. It's 1/2 tsp of dried thyme,.
14. Prepare of Salt and pepper to season,.
15. It's 2 tbsp of finely chopped fresh parsley as garnish (optional),.
16. Prepare of Olive oil Frylight for frying.

Season well and scatter over thyme leaves, chopped parsley and gherkins. I adapted this recipe to cook in multi cooker, that makes cooking easier. This meal is so good for feeding whole family. Finely dice the gherkins and sprinkle over the beef stroganoff.

Succulent Pork Stroganoff With Tagliatelle step by step

1. Heat a large frying pan or saucepan up over a medium to high heat and spray the base with a layer of Frylight. Once warm add the onions and fry for around 3-4 minutes. Add in the sliced pork loins and season with salt and pepper. Fry until the pork starts to brown on the edges..
2. Add in the tomato paste, garlic granules and paprika then stir the pork so it's coated well. Turn down the heat to medium..
3. Add in the mushrooms and fry for a couple of minutes then add the water with chicken stock, the mustard and all of the dried herbs. Bring to a simmer..
4. As the pork mixture simmers, bring a kettle of water to a boil and add to the saucepan you're cooking the pasta in. Add a good pinch of salt then the tagliatelle nests. Begin to cook according to the packet instructions, (they should take around 9-10 minutes)..
5. Turn the heat down low on the pork and allow to simmer very gently whilst the pasta cooks, around three minutes before the pasta is ready, remove from the heat to cool a little..
6. Drain off the cooked pasta and season with salt and pepper. Set aside. Add in the quark one tablespoon at a time to the Stroganoff and gently stir it through until it's well combined and creates a lovely creamy sauce..
7. Plate up the pasta, spoon over the Stroganoff and garnish with the fresh parsley. Enjoy!.
8. This dish is approximately 607kcals, this will vary a little depending on what pork and pasta you use however..

Pork stroganoff is a lighter alternative to the traditional beef recipe; lean pork strips combine with sour cream, mushrooms, onions, and seasonings. Most of us are familiar with the Russian dish called stroganoff when it is made with beef, but substituting a lean cut of pork makes for a tasty dish with a. This recipe is a creamy, comforting main dish, economical for any occasion.—Janice Mitchell, Aurora, Colorado. Pork Stroganoff Recipe photo by Taste of Home. Succulent chicken breasts, meaty mushrooms and rich soured cream marry together wonderfully in this warming midweek main.