Pork Stroganoff with Three Mustards

It's very autumnal outside now, and as I write, there's a chill wind blowing. So in our house comfort food is on the menu. The Aga is back on and my thoughts are once again turning to jacket potatoes and things slowly simmering.

If you're in a hurry though, and have no time for a comforting casserole, a stroganoff made with pork tenderloin is a kind of half-way house, and will only take 20 minutes of your time.

Our region is of course famous for producing good pork, and at the football club one of our local suppliers is Jimmy Butler at Blythburgh, who produces very high quality, free-range pork. We will be serving the recipe below at Delia's restaurant on Friday 24th (Jazz Night) and Saturday 25th September.

Pork Stroganoff with Three Mustards Serves 2

350 g pork tenderloin

110 g small open cap mushrooms

1 level teaspoon mustard powder

1 heaped teaspoon wholegrain mustard

1 heaped teaspoon Dijon mustard

1 x 200 ml tub cr�me fra�che

10 g butter

1 dessertspoon groundnut oil

1 small onion, halved and thinly sliced

75 ml dry white wine

Salt and freshly milled black pepper

First of all prepare the pork by trimming it and cutting it into little strips 7.5 cm long and 5 mm wide. Now prepare the mushrooms by slicing them through the stalk into thin slices.

Then in a small bowl mix together the three mustards with the cr�me fra�che.

When you're ready to cook the pork, take a 23-cm solid frying pan then heat the butter and oil together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they are soft. Then, using a draining spoon, remove the onion to a plate, turn the heat up to its highest setting and when it's smoking hot add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly without burning.

After that add the mushrooms and toss these around to cook very briefly until their juices start to run.

Next return the onion slices to the pan and stir them in. Season well with salt and pepper then add the wine and let it bubble and reduce slightly before adding the cr�me fra�che. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Then serve the stroganoff immediately spooned over plain basmati rice.

Delia Smith's Winter Collection published by BBC books 1995 � Delia Smith

For further Delia recipes visit deliaonline.com

For information on Delia's Canary Catering, conferencing and events please call Delia's friendly events team on 01603 218 704 or visit deliascanarycatering.com

Delia's Restaurant and Bar is open every Friday and Saturday evening – to reserve a table please call 01603 218705

Yellows American Style Bar and Grill – is open from 11.30am – 10.30pm Sunday to Wednesday (Food orders 12 noon – 9.00pm) and Thursday to Saturday 11.30am – 11.00pm (Food orders 12 noon - 10.00pm) to reserve a table please call 01603 218209.