1. Clean the mushrooms and cut them into slices. Peel the onions and cut them into thin wedges. Clean the pork fillet and cut it into thin slices. Set everything aside. Prepare a large cooking pot with salted water for the pasta.

2. Heat up a large Dutch oven* or cooking pot with some oil. Add the sliced mushrooms and cook them for several minutes until they lost a lot of volume and are nicely browned all over. Remove from the pot and set aside in a bowl.

3. Add a bit more oil and add the onions – cook them for several minutes until soft, glossy and slightly browned. Take the onions out and add them to the bowl with the mushrooms. At this point, you can start preparing your pasta according to the package instructions.

4. Next, add some more oil to the pot, let it heat up well, then add the sliced pork. You might want to work in batches here, so the meat can brown quickly. When adding too much at once, the temperature drops a lot. Cook the pork until nicely browned from all sides. When done, add the mushrooms and onion back to the pot. Add the mustard and smoked paprika powder and mix in. Deglaze with the red wine and let it cook down for a moment. Add the veggie stock and sour cream and stir well. Let everything cook for a few minutes. If the sauce seems too thin, make a cornstarch slurry with a bit of cornstarch and cold water, add it to the bubbling sauce and stir in – the sauce should thicken immediately. Finally, add the chopped parsley and season with salt and pepper to your liking.

5. Serve the pork stroganoff with the cooked pasta – alternatively, you can serve it with some rice or potatoes.