Saltimbucca Stroganoff with Pan Fried Potatoes
We can claim absolutely no credit for this recipe. We bought John Whaite’s book, “a flash in the pan” for Christmas and got the recipe from the section called “table for one”. We have not really changed the recipe at all (apart from a second potato) but we did find that actually, for us, it serves two perfectly! Maybe it’s because we’re southerners! Stroganoff is Russian in origin, but saltimbocca is Italian, so work that one out. It makes a fantastic meal and is definitely going to be one of our regulars. It was simple to make and just stunning to eat! Thanks John!!!
Pork Stroganoff with Pan Fried Potatoes
Servings: 2 people
Calories: 545kcal
Ingredients
- 50 g Unsalted Butter
- 1 tbsp Oil we used rapeseed although the original recipe calls for sunflower oil
- 2 Potatoes we used Maris Piper
- 1 Pork Loin Steak
- 4 slices Prosciutto Ham
- 100 g Chestnut Mushrooms finely sliced
- ½ tsp Paprika
- 2 tbsp Cognac
- 100 ml Water
- 50 ml Double Cream
- 1 tbsp Chives chopped
- Salt and Pepper
Instructions
- Peel and cut the potatoes into 1 cm cubes. Put half the butter into a deep sided frying pan or sauté pan and, when the butter has melted and starts to foam, add the potatoes to the pan. Fry the potatoes for at least 20 minutes until they are golden, crispy and cooked through. Once cooked, transfer them to a plate.
- If the pork loin has a thick streak of fat down one edge, cut it off (keep it to use as a fat in another dish). Place the loin steak between two pieces of cling film and bash it out to make it evenly thin. Once you have a large pork loin steak that is thinned out, cut it in half and wrap each piece in two slices of prosciutto ham.
- Put the remaining butter into the pan and add the pork loin steaks along with the sliced mushrooms. Fry the loin steaks for three minutes on each side and give the mushrooms a stir from time to time
- Once the loin steaks are cooked, remove them from the pan and set aside. Cover with foil to keep them warm. Leave the mushrooms in the pan and add the paprika. Stir to coat the mushrooms before throwing the cognac. Allow the cognac to bubble away and almost evaporate and then add the water. Allow the water to virtually evaporate before removing the pan from the heat
- Stir in the cream to make a smooth sauce and then return the pork loin steaks and turn them to coat them with the sauce, toss in the potatoes to warm them through and then serve. Sprinkle with the chopped chives to garnish
Nutrition
Calories: 545kcal | Carbohydrates: 3g | Protein: 19g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 154mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1315IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg