Pork Stroganoff with Pan Fried Potatoes

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Prep Time10

Cook Time30

Course: Main Course

Cuisine: Italian, Russian

Keyword: brandy, cognac, cream, mushrooms, pork loin, potatoes

Servings: people

Calories: 545kcal

Author: Chief Cook and Bottle Washer

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

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