Pork Stroganoff with Three Mustards

This is what we had for dinner tonight. Based on a Delia recipe, I make it time and time again. It's very easy and incredibly quick to cook. Traditionally stroganoff is made with beef but we much prefer this recipe using pork fillet. The sauce made with three mustards, crème fraîche and white wine is simply delicious. As Delia suggests, I serve it over basmati rice with a salad on the side.

Pork Stroganoff with Three Mustards - Serves 2

• 350g pork fillet
• 110g small open-cap mushrooms
  
• 1 tsp mustard powder
• 1 heaped tsp grain mustard
• 1 heaped tsp Dijon mustard
• 200ml crème fraîche
• 2 tsp groundnut oil
• 10g butter
• 1 small onion, peeled, halved and thinly sliced
• 75ml dry white wine
• salt and freshly milled black pepper

Firstly trim any fat off the fillet and then cut it into fine strips at most 1/2cm wide and approximately 7-8cm long. What I do is, using a very sharp knife and working along the length of the fillet, carefully cut it into 1/2cm thick slices. Then taking one slice at a time, I pat it flat on the cutting board and cut it down the length into 1/2cm wide strips. Now just cut across the middle a couple of times to get strips 7-8cm long ... et voilà.

Prepare the mushrooms by slicing them through the stalk into thin slices. I usually cannot find open-cap mushrooms such as portobello so I use button mushrooms or whatever I can get my hands on. It is better not to wash the mushrooms, a careful cleaning with a soft brush to remove any dirt is sufficient. Now mix together the three mustards with the crème fraîche. As the size of tub I buy is exactly 200ml, I do this in the tub to avoid creating washing up for no reason.

Using a heavy-based frying pan about 23-25cm in diameter, heat the oil and butter together over a medium heat. Add the sliced onion and fry gently for a few minutes until soft. Remove from the pan and set aside.

Turn the heat under the pan to high and when it is really hot add the strips of pork and fry them quickly. Keep them on the move all the time so they cook evenly and don't burn. Now add the mushrooms and toss them around to cook briefly until their juices start to run. After that, return the onion to the pan and stir in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche mixed with the mustards. Stir everything together and let the sauce reduce to half its original volume. Serve immediately.