Smokey pork paprika is a bit of a twist on classic beef stroganoff. Served with creamy mash, it’s a great winter meal.
Peel potatoes and chop into roughly 4cm cubes. Place in a saucepan and cover with cold water. Crush garlic for both the mash and the pork paprika. Dice the onion and slice the mushrooms.
Melt 1 teaspoon butter in a large frying pan over a medium heat. Add the spinach together with 1 clove garlic (crushed) and sauté until the spinach has wilted. Remove from the pan and set aside.
MAKE PORK PAPRIKA
Leaving pan on the heat, add butter (2 Tbsp). Once melted, add onion and garlic and cook for 3 minutes, until onions are transparent. Add flour and smoked paprika and stir to a thick paste. Gradually add wine (if using) and chicken stock.
Add sliced mushrooms and diced pork. Stir to combine, then simmer for 30 minutes, until the pork is cooked and tender.
Bring potatoes to the boil and simmer for 20 minutes.
While pork and potatoes are cooking wash and trim green beans (if using fresh). Just before pork is ready, microwave beans for 2-3 minutes, until tender. Stir in sour cream to the pork mixture and season to taste with salt and pepper.
Drain the potatoes, add the remaining 2 teaspoons butter and roughly mash. Add the milk and mash until smooth. Stir in the spinach mixture and season to taste with salt and pepper.
Top mash with pork paprika and serve with a side of green beans.
WINE MATCH: A Riesling would pair nicely with this meal.
GLUTEN-FREE OPTION: Use plain gluten-free flour instead of regular flour. Make sure chicken stock is gluten-free.
INGREDIENT SWAP: You could use diced chicken thighs instead of pork.
STORING AND REHEATING: Refrigerate individual portions in airtight containers and reheat in the microwave as required.