Pork stroganoff

Recipe #11: pork stroganoff

  • 690g (4 pack) of pork chops (£2)
  • 1 large onion (16p)
  • 150ml soured cream (51p)
  • 1 lemon (27p)
  • 280g of loose closed capped mushrooms (64p)
  • 35g curly parsley (68p)
  • 500g (1 pack) of easy cook long grain rice (64p)

The cupboard staples...

Salt and black pepper, paprika, 1 chicken stock cube, a little butter and olive oil.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco, where it came to just £4.90.


  • Firstly trim the meat down to remove the outer rind of fat and bones of the pork chops. Once the chops are trimmed you will have 4 filleted chops which you should bash down with the palm of your hand and thinly slice (about ½ cm thick and wide).
  • Get a flat bottomed pan on the heat (a nice heavy one), add a little olive oil and season the pork well before you sauté in the pan. You will need to sauté the pork for around 1 minute, making sure you get some colour on the meat. Once done, take the pork out and set to one side.
  • Add a little more oil to the pan and soften some thinly sliced onions for 3-4 minutes - you should use a lower heat. You want the onions to go translucent.
  • Now add a teaspoon of butter to the pan and add the sliced mushrooms and 2 teaspoons of paprika and fry until all softened.
  • Once softened add the pork to the pan along with ¼ of a pint of chicken stock (I would only use half a stock cube). Reduce down for 1 minute at a high heat and then turn right down before you add the soured cream. Make sure you're on the lowest heat possible.
  • All it needs now is a season with black pepper, the juice of one lemon and a good handful of chopped parsley. Stir well to make sure it all incorporates.
  • Serve with steamed rice and happy eating!