Sometimes all you want at the end of the day is a big bowl of something delicious and warm to tuck in to. This pork version of the classic beef stroganoff is simply divine – meat and noodles swimming in a luscious cream sauce – what’s not to love?
Ingredients
Pork & Juniper Stroganoff:
- 3 kg pork shoulder cut into thin strips
- 4 tbsp olive oil
- 4 onions finely chopped
- 8 garlic cloves minced
- 1 tsp juniper berries crushed
- 4 tbsp tomato paste
- 4 cups beef stock
- 4 cups sour cream
- Salt and freshly ground black pepper
- Chopped fresh parsley to garnish
Ingredients for Herby Buttered Pappardelle:
- 2 kg pappardelle pasta
- 1 cup unsalted butter melted
- 1 cup chopped fresh herbs such as parsley, thyme, and chives
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 160°C. In a large ovenproof casserole dish, heat the olive oil over medium-high heat. Add the pork strips in batches and cook until browned. Remove the pork from the casserole dish and set aside.
- Add the onions to the casserole dish and cook until softened, about 5 minutes. Add the garlic and juniper berries and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. Add the beef stock and bring to a simmer.
- Return the pork to the casserole dish and cover with a tight-fitting lid. Transfer to the oven and cook for 3-4 hours, until the pork is very tender.
- Remove the casserole dish from the oven and stir in the sour cream. Season with salt and pepper to taste.
- To make the herby buttered pappardelle, cook the pasta according to the package instructions. Drain the pasta and toss with the melted butter and chopped herbs. Season with salt and pepper to taste.
- Serve the stroganoff hot over the herby buttered pappardelle. Garnish with chopped fresh parsley.
Notes
Instructions for preparing in advance:
- Cook the stroganoff and pasta according to the recipe above.
- Allow the stroganoff and pasta to cool completely, then transfer to separate airtight containers.
- Refrigerate the stroganoff and pasta for up to 2 days.
- On the day of the event, preheat the oven to 180°C. Transfer the stroganoff to an ovenproof dish and cover with foil.
- Bake the stroganoff in the preheated oven for 30-40 minutes, until heated through.
- Meanwhile, cook the pasta according to the package instructions. Drain the pasta and toss with the melted butter and chopped herbs. Season with salt and pepper to taste.
- Serve the hot stroganoff over the herby buttered pappardelle. Garnish with chopped fresh parsley.
