Side Dishes Starters/Snacks Lunch/Dinner Pork Stroganoff Baguette

Serves : 2-4

Pork Stroganoff Baguette

Ingredients

  • 1 tbsp vegetable oil
  • 400g pork fillet, cut into thin strips
  • 1 onion, finely sliced
  • 1 tsp smoked paprika, plus extra for garnish
  • 1 tbsp American mustard
  • 1 tsp tomato purée
  • 300ml water
  • 1 vegetable stock cube
  • Sea salt and freshly ground black pepper
  • 80g sour cream
  • 100g gherkins, halved lengthways and sliced thinly
  • 2 half baguettes
  • ½ head little gem, leaves separated
  • 1 tbsp finely chopped parsley

Method

  1. 1. Heat a frying pan until hot. Add the oil and pork fillet, in batches if necessary, and stir fry for 3-4 minutes, until golden brown and just cooked through. Remove from the pan and set aside.

  2. Turn the heat down, add the onion and fry gently, covered with a lid for 3-4 minutes until softened.

  3. Add the smoked paprika and cook for 1 minute, then stir in the American mustard, tomato puree, water and crumble in the vegetable stock cube. Bring to a simmer, stirring well, then simmer for 2-3 minutes until just thickened slightly.

  4. Return the pork to the pan and heat through for a couple of minutes, then stir in 50g sour cream and the gherkins and season with salt and black pepper. Remove from the heat.

  5. Divide the baguettes between serving plates, open up and lay the lettuce over the cut side of the bread. Fill with the pork stroganoff, top with the remaining sour cream, a pinch of paprika and the parsley.

  6. Serve straightaway with a napkin!