Try this classic twist on a family favourite.
- Place potatoes in a saucepan and cover with salted water. Bring to a simmer and cook for 6 minutes or until just tender. Drain.
- Meanwhile, heat 2 tablespoons oil in a large, heavy-based frying pan over high heat. Season pork with salt and pepper, then cook, in 2 batches, turning, for 2 minutes or until lightly browned. Remove with a slotted spoon and set aside.
- Heat remaining 1 tablespoon oil in pan. Reduce heat to medium, add onion, garlic and mushrooms, then cook, stirring occasionally, for 8 minutes or until mushrooms are golden and tender.
- Meanwhile, to make potatoes, melt butter in a large frying pan over medium heat. Increase heat to high, add potatoes, then season. Cook, tossing occasionally, for 6 minutes or until golden. Add spinach and parsley, and toss until spinach is just wilted.
- Add nutmeg, two-thirds of the sour cream and 125ml (1/2 cup) water to mushrooms and bring to a simmer. Add pork and cook for 4 minutes or until warmed through, then stir in remaining sour cream. Divide stroganoff and potatoes among bowls and sprinkle with paprika to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set