Steps

1. Slice the onion in half lengthwise, then slice thinly against the grain.
   🕒 01:54
2. Slice the mushrooms thinly, keeping the stems attached.
   🕒 02:05
3. Season the thinly sliced pork (150g) with salt and pepper (to taste), then coat evenly with all-purpose flour (1 tbsp). [This is the key!] Coating the meat with flour locks in the juices, prevents it from becoming tough, and helps thicken the sauce later.
   🕒 02:48
4. Heat vegetable oil (1 tbsp) in a frying pan and sear the pork until golden brown. [This is the key!] Instead of stir-frying, sear the pork until it develops a fragrant, browned exterior.
   🕒 03:09
5. Remove the pork from the frying pan and set aside.
   🕒 04:01
6. Quickly wipe out any excess fat remaining in the frying pan.
   🕒 04:09
7. Add the sliced onion to the frying pan and sauté until softened. [This is the key!] Slowly sautéing the onions brings out their natural sweetness, making the dish even more delicious.
   🕒 04:21
8. Add the minced garlic (1 clove) and mushrooms (2-3) and sauté further.
   🕒 04:51
9. Return the seared pork to the frying pan and mix to combine.
   🕒 05:18
10. Pour in the milk (1 cup), mix gently, and simmer until the sauce thickens due to the flour.
    🕒 05:37
11. Add the cream cheese (60g) and stir until it melts and the sauce thickens further.
    🕒 05:59
12. Stir in the whole grain mustard (1 tsp) to sharpen the flavor.
    🕒 06:35
13. Add a small amount of tomato ketchup (1 tsp) to enhance the umami. [This is the key!] Don't add too much ketchup; use it as a subtle flavor enhancer.
    🕒 06:48
14. Simmer until the sauce reaches your desired thickness, then taste and adjust seasoning with salt (to taste).
    🕒 07:03
15. Plate the stroganoff and serve with warm rice, if desired.
    🕒 07:23
16. Garnish with minced parsley (to taste) for a fresh finish. It's ready!
    🕒 07:44