Pork, parsnip and apple stroganoff

Serves: 4
Course: Main Course
Cooking Time: 0 hr 35 mins


  • 1 pork fillet
  • 1 medium parsnip
  • 3tbsp rapeseed oil
  • 225g button mushrooms, halved
  • 2tsp paprika
  • 100ml chicken stock
  • 150ml sour cream
  • 6 gherkins, finely sliced
  • Juice of half a lemon
  • Flat parsley, chopped
  • Salt and black pepper
  • 1 Granny Smith apple, thinly sliced and cut into thin strips

1 Trim the pork fillet of its sinew and cut into 1cm slices at an angle, then cut each slice into a 1cm strip.

2 Peel and top the parsnip, then cut to replicate the size of the pork as best you can.

3 Heat the oil in a large pan or wok until gently smoking, then add the pork and the parsnip.

4 Cook for five minutes over a high heat till everything is golden brown.

5 Add the mushrooms and the paprika and then cook for one more minute before adding the chicken stock, sour cream and gherkins.

6 Add the lemon, parsley, and season. Spoon onto warm plates with some rice, then top artfully with the fresh apple.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford