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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
With just 10 mins to prep in the morning, this Brazilian take on a classic stroganoff is the perfect midweek recipe for the cooler months.
2 Tbsp plain flour
Salt and pepper to taste
2 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp butter
1 medium onion diced
1 cup peeled tomatoes from a can, juiced in the blender (or use chopped and sieved from a can)
2 Tsp smoked paprika
1 ½ cup chopped mushrooms
1 Tbsp dijon mustard
½ cup parsley finely chopped
½ cup spring onions finely chopped
1 cup of fresh cream
Recipe developed by our NZPork Butcherbassador Maria Pio
2 Tbsp plain flour
Salt and pepper to taste
2 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp butter
1 medium onion diced
1 cup peeled tomatoes from a can, juiced in the blender (or use chopped and sieved from a can)
2 Tsp smoked paprika
1 ½ cup chopped mushrooms
1 Tbsp dijon mustard
½ cup parsley finely chopped
½ cup spring onions finely chopped
1 cup of fresh cream
Recipe developed by our NZPork Butcherbassador Maria Pio
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In a large bowl, lightly coat the pork with the flour, salt and pepper.
Heat a tablespoon of olive oil in a large skillet and add the diced pork. Sear the pork to brown all over.
In the same skillet heat the remaining olive oil over a medium heat, then add the butter. Once butter is melted, add the diced onion and cook until it develops some colour.
Add the garlic and cook for a further two minutes.
Place onion and garlic mix along with pork into the slow cooker.
Add the tomatoes, mushrooms, paprika and dijon mustard.
Mix all ingredients well and cook on low for 7-8 hours.
1 hour before serving add the cream, half the parsley and spring onions.
Serve on rice, and garnish with remaining parsley and spring onions.
With just 10 mins to prep in the morning, this Brazilian take on a classic stroganoff is the perfect midweek recipe for the cooler months.
1 kg diced New Zealand pork steak
2 Tbsp plain flour
Salt and pepper to taste
2 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp butter
1 medium onion diced
1 cup peeled tomatoes from a can, juiced in the blender (or use chopped and sieved from a can)
2 Tsp smoked paprika
1 ½ cup chopped mushrooms
1 Tbsp dijon mustard
½ cup parsley finely chopped
½ cup spring onions finely chopped
1 cup of fresh cream
Recipe developed by our NZPork Butcherbassador Maria Pio
In a large bowl, lightly coat the pork with the flour, salt and pepper.
Heat a tablespoon of olive oil in a large skillet and add the diced pork. Sear the pork to brown all over.
In the same skillet heat the remaining olive oil over a medium heat, then add the butter. Once butter is melted, add the diced onion and cook until it develops some colour.
Add the garlic and cook for a further two minutes.
Place onion and garlic mix along with pork into the slow cooker.
Add the tomatoes, mushrooms, paprika and dijon mustard.
Mix all ingredients well and cook on low for 7-8 hours.
1 hour before serving add the cream, half the parsley and spring onions.
Serve on rice, and garnish with remaining parsley and spring onions.
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