Step 1

Heat the olive oil in a Dutch oven or heavy bottomed large saucepan over a medium high heat.

Step 2

While it heats, season the pork loin strips with sea salt and pepper.

Step 3

Sear the pork on all sides for around five minutes, or until it's browned.

Step 4

Remove the pork and reserve on a plate.

Step 5

Return the same pan to the heat and sauté the onions over a low heat until soft - this will take around five minutes.

Step 6

Next add the mushrooms, cooking until they become dark brown (which releases that umami savory flavor) - around 10 more minutes.

Step 7

Stir in the paprika and Dijon mustard then add the chicken broth and stir well.

Step 8

And the browned pork back to the pan.

Step 9

Simmer on a low heat for around 10 minutes, until the sauce has thickened somewhat and the pork is cooked through.

Step 10

Meanwhile boil the noodles according to the packet directions then drain and toss with the butter.

Step 11

Finally stir the sour cream through the pork mixture until it is well mixed.

Step 12

Taste and season again if needed.

Step 13

Serve the stroganoff with the drained noodles and scatter over chopped fresh parsley.