Wannabe Pork Stroganoff [Paleo, Whole30, REBOOT, Gluten free, Grain free, Dairy free]

If you want a hearty meal that is budget friendly, quick to prepare, and tastes amazing, then you’ve got to try this paleo pork stroganoff!

To those actually reading this bit, thanks! I’m also one who just skims through the text and heads straight for the recipe but a lot of the process and hints and tips can be missed that way, so I appreciate you reading all the excess fluff that I write 😉 

So, why is this a ‘wannabe’ stroganoff? Well, firstly, it has some very much ‘Indian-friendly’ spices in it and the last I checked, stroganoff wasn’t a very Indian dish. Originating in mid-19th century Russia, and originally made with beef and sour cream, well, this is far from all of that. So it’s a wannabe! I was inspired by The Hairy Bikers and decided to see what I could do with playing around with flavours whilst making this a delicious Paleo dish. 

As with most of my recipes, all I do is start with an idea and then figure it out as I go – nothing different here. I added spices in the middle and at the end of cooking (aka an afterthought!) and wasn’t really sure if I wanted to use tapioca to thicken or if I’d just let it naturally thicken by simmering. This was all happening as I cooked but I’m super pleased with the result. It smells INCREDIBLE, looks fantastic and tastes UH-MAAAAAAYYYYZING! 

I was a bit worried about the coconut cream but with the mild spices thrown in, it really doesn’t taste very coconutty at all. I suppose you could just as easily use almond milk for a really mild flavour, and you can make your own using this recipe for homemade almond milk. However, I wanted to keep it fairly budget friendly though so I opted to use the coconut cream instead. With that squeeze of lemon at the end, it really does all come together quite nicely and you wouldn’t think ‘Paleo’ when you eat it. 

Recipe for Paleo Pork Stroganoff

Yield: 4-6 servings 

Prep time: 5 minutes

Cooking time: 15-20 minutes 

What you need 

600g trimmed pork fillet, cut in strips 

2 tbsp olive oil 

20g butter or ghee 

1 large onion, sliced 

1-2 tsp crushed garlic

250g punnet portabellini mushrooms (or white) 

3 courgettes, sliced 

200ml coconut cream 

1 tsp turmeric powder 

2 tsp ground cumin and coriander powder 

1 tbsp mustard powder 

Salt and pepper to taste 

Wedge of lemon 

*Optional: 1 tbsp tapioca flour to thicken the sauce 

What you need to do

1. Heat oil in a large pan/pot and stir fry the pork on high heat until just browned. Do not overcook. Remove from pan, season the pork, and set aside. 


2. Add butter/ghee to the pan and once melted, add the onions and garlic. Cook until lightly browned. 


3. Add the mushrooms and season. Cook for a few minutes until the mushrooms have softened slightly. 


4. Add the pork to the pan, give it all a good mix. Add the coconut cream, courgette, and spices, stir, and allow to cook until the sauce has reduced. Alternatively, add tapioca flour to thicken the sauce. Turn off the heat.


5. Squeeze in some lemon , and done! 

Serve with wilted greens, or mashed potato, and enjoy! 

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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