Add the leeks and mushrooms and fry for a further 2 minutes.
500 g leeks, 250 g mushrooms
Stir in the creme fraiche. Season with salt and black pepper and simmer for 5 minutes.
300 ml low fat creme fraiche, 1 dash black pepper, 1 dash salt
Serve with the rice and broccoli and sprinkle the chopped parsley over the top.
4 tablespoon fresh parsley
Notes
Nutritional Info
The nutritional calculations are for the Stroganoff only and exclude sides such as rice and broccoli as other side dishes may be used.
Ingredient Notes
Pork - leftover pork or uncooked Pork fillet or Tenderloin. Cut or shred the leftover pork into fine pieces.
Mushrooms - Chestnut mushrooms have a lovely flavour or you can use white closed cup or another edible variety.
Creme Fraiche - I've used a low fat version or see substitutions below.
Leeks - Buy these loose and chop them yourself for the best flavour.
Paprika - these vary in strengths. I use a sweet smoked paprika but normal smoked paprika will do.
Substitutions
Pork - any leftover pork will work. If using fresh pork, the best cut to use is pork loin. You can also make leftover stroganoff with chicken or Rose Veal.
Vegetables - broccoli or tender stem broccoli is a great side, or you can use green beans.
Creme Fraiche - I use a low fat version as the base for the sauce as it is lighter than cream, but you could easily substitute soured cream or single or double cream. Creme fraiche and soured cream are less likely to split than single or double cream.
Storage
The most important thing to remember when using leftover meat, is that you should only reheat it once.Leftover or cooked pork can be kept in the fridge for 3 - 4 days. Store it in an airtight container or wrap keep it well wrapped.Pork Stroganoff made with fresh meat not previously cooked, can be stored in the fridge for 2 - 3 days. You can also freeze it for 3 - 4 months. Creme fraiche will freeze better than normal cream, but you will need stirring to get it back to it's original consistency.