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Smoky Pork & Portobello Stroganoff

Smoky Pork & Portobello Stroganoff

Rating
4.5rating out of 5

(1270 reviews from our customers)

Prep Time

20 min

Cuisine

Russian

This classic dish is said to have been invented in 1891 when a French chef entered it into a Russian cooking contest. Needless to say he won, and the rest is history. Our diced pork mushroom version is deliciously indulgent yet surprisingly easy to make. Stroga-nom! (Gluten-free, suitable for coeliacs).

Prep Time

20 min

Cuisine

Russian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Dijon-mustard
1 tsp Dijon mustard †
tomato paste 3.18
1 tbsp tomato paste †
Cornish clotted cream
40g Cornish clotted cream †
paprika
1 tsp smoked paprika
portobello-mushrooms
150g portobello mushrooms
fresh-parsley
5g parsley
British hand diced pork
250g British hand-diced pork
beef stock cube (new5/18)
1 beef stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
basmati-rice
130g basmati rice
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 tsp smoked paprika
  • 130g portobello mushrooms
  • 5g parsley
  • 250g British hand-diced pork
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 130g basmati rice
Typical Values per 100g per serving
Energy 775 kJ
184 kcal
2653 kJ
630 kcal
Fat
of which saturates
6.7 g
3.3 g
22.8 g
11.2 g
Carbohydrate
of which sugars
18.1 g
1.4 g
62 g
4.9 g
Fibre 0.7 g 2.5 g
Protein 13.9 g 47.4 g
Salt 0.81 g 2.76 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 tbsp tomato paste
tomatoes (sulphites)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 tsp smoked paprika
ground smoked paprika
130g portobello mushrooms
5g parsley
flat parsley (100%)
250g British hand-diced pork
pork leg & shoulder (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (mustard, sulphites, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Smoky Pork & Portobello Stroganoff

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2 Smoky Pork & Portobello Stroganoff

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the diced pork and cook for 1-2 min or until golden

3 Smoky Pork & Portobello Stroganoff

Boil a kettle

Peel and finely slice the brown onion[s]

Slice the portobello mushrooms

4 Smoky Pork & Portobello Stroganoff

Once the pork is brown, transfer it to a bowl and return the pan to a medium heat with a knob of butter

Add the sliced onion and mushroom and cook for 6-7 min or until starting to caramelise

Add the balsamic vinegar and cook for 1 min further

5 Smoky Pork & Portobello Stroganoff

Meanwhile, dissolve the beef stock cube[s] and tomato paste in 175ml [350ml] boiled water

Add the smoked paprika and beef stock to the pan and cook for 3-4 min or until thickened  

6 Smoky Pork & Portobello Stroganoff

Meanwhile, chop the parsley finely, including the stalks

7 Smoky Pork & Portobello Stroganoff

Once the sauce has thickened, add the clotted creamDijon mustard and browned pork and cook for 2-3 min or until the pork is cooked through and the sauce is thick and glossy  

8

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Serve the pork & portobello stroganoff over the rice

Garnish with the chopped parsley

Enjoy!

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