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
Use within
3-4 days
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*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.
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
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
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
Boil a kettle
Peel and finely slice the brown onion[s]
Slice the portobello mushrooms
4
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
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
Meanwhile, chop the parsley finely, including the stalks
7
Once the sauce has thickened, add the clotted cream, Dijon 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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