My spell check says it’s strogranoff, but the recipe in Nigel Slater’s book says it’s “stroganov”. Either way, here’s how to make it.
Nigel uses beef tenderloin, but we used pork. Slice into pieces and roll them in paprika, salt and pepper. Fry them in a pan with some chopped onion and mushrooms. Then add a tablespoon of Dijon mustard and 100ml of sour cream.
Once again we went with mashed potato to accompany this – the potato is great for soaking up the sauce from the pork. This is another super fast and easy recipe which we can heartily recommend.