Try this classic twist on a family favourite.

Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 1kg desiree potatoes, peeled, cut into 3cm pieces

• 60ml (1/4 cup) olive oil

• 600g pork loin steaks, trimmed, thinly sliced

• 1 onion, thinly sliced

• 2 cloves garlic, finely chopped

• 400g Swiss brown mushrooms, thinly sliced

• 60g butter, chopped

• 100g baby spinach, shredded

• 2 tablespoons finely chopped flat-leaf parsley

• 1/4 teaspoon freshly ground nutmeg

• 240g (1 cup) sour cream

• Sweet paprika, to serve

Method

• Step 1

  Place potatoes in a saucepan and cover with salted water. Bring to a simmer and cook for 6 minutes or until just tender. Drain.

• Step 2

  Meanwhile, heat 2 tablespoons oil in a large, heavy-based frying pan over high heat. Season pork with salt and pepper, then cook, in 2 batches, turning, for 2 minutes or until lightly browned. Remove with a slotted spoon and set aside.

• Step 3

  Heat remaining 1 tablespoon oil in pan. Reduce heat to medium, add onion, garlic and mushrooms, then cook, stirring occasionally, for 8 minutes or until mushrooms are golden and tender.

• Step 4

  Meanwhile, to make potatoes, melt butter in a large frying pan over medium heat. Increase heat to high, add potatoes, then season. Cook, tossing occasionally, for 6 minutes or until golden. Add spinach and parsley, and toss until spinach is just wilted.

• Step 5

  Add nutmeg, two-thirds of the sour cream and 125ml (1/2 cup) water to mushrooms and bring to a simmer. Add pork and cook for 4 minutes or until warmed through, then stir in remaining sour cream. Divide stroganoff and potatoes among bowls and sprinkle with paprika to serve.