Pork Stroganoff

Now, I'm more familiar with Beef Stroganoff, but having seen recipes for Pork Stroganoff, I try to consider why this is anything but just as good. I use chopped fresh tarragon and fresh parsley in this as well as a teaspoon of paprika while cooking the meat; all very inauthentic but tasty enough for her and I to enjoy.
So I slice and soften mushrooms and an onion in a saucepan before setting aside and turning up the heat. I then quickly cook strips of pork escalope with the paprika until they are brown and return the veg to the pan. I add a dash of Vermouth which I bubble off before adding the soured cream and herbs, which I stir into the pork and veg for a couple of minutes. I serve on stark black plates with white rice and a garnish of chopped herbs.

Pork stroganoff