Sort-of Stroganoff

Not exactly a Stroganoff (there was no white wine involved) but this pork dish was scrumptious, all the same!  We would normally use diced pork for a Stroganoff, but last night we used pork tenderloin, which never fails to amaze me by how cheap it is to buy; I can only assume that it's not a popular cut of meat, because it's so easy to use and creates a restaurant-standard meal, with almost zero wastage.  If you haven't tried using it before, I'd recommend you give it a go; the piece we used last night fed three people generously for well under £3.00.

Stroganoff is such a quick and easy dish to cook; simply fry chopped onion, mushrooms and seal the seasoned pork pieces in a little oil (if using tenderloin, trim off any stringy bits and slice into "medallions" all along its length, each one about 3/4 inch thick).  Add some stock (chicken is fine, if you don't have pork stock cubes) and a little white wine if using, and cook in the uncovered pan for about 10 minutes to reduce the liquid.  The meat should be nicely cooked by now, so just add plenty of paprika and finish with some soured cream; if the sauce is too thin for your liking, add some cornflour mixed with a little cold water.

Serve immediately with either rice. pasta or potatoes and a green vegetable or salad.  Top with a little extra soured cream and paprika for an attractive final flourish!

V  Mushroom Stroganoff used to be a very popular dish with vegetarian diners in the two pubs my husband and I have run; the recipe is exactly the same as above, except you use masses of mushrooms and (obviously) leave out the meat.