Paprika pork and mushroom sauté

Recipe from: 24 November 2010

Ingredients 10
Servings 2-3
Time 10 mins

Ingredients

  • 250
    g
    pork fillet
  • 1-2
    Tbs
    olive oil
  • 1
    tsp
    paprika
  • Sea salt and milled black pepper
  • 250
    g
    sliced mushrooms
  • 1
    cup
    chicken or mushroom stock
  • 3-4
    Tbs
    creme fraiche
  • For serving:
  • Chopped dill (optional)
  • Rocket leaves (optional)
 

Method

20 mins
 
Cut the meat into strips. Sauté in the heated oil.

Remove the meat with a slotted spoon and mix with the paprika and seasoning.

Add the mushrooms to the pan, with a little more oil if necessary.

Sauté until just cooked, then remove and set aside with the meat.

Pour the stock into the pan and, stirring to loosen any bits stuck to the pan, bring to a bubble.

Simmer until slightly reduced. Stir in the creme fraiche and heat through.

Return the meat and mushrooms to the pan and bring to a simmer.

Check seasoning and sprinkle with dill (if using), and garnish generously with rocket (if using).

TIP

If you prefer, use steak instead of pork, but choose a lean, quality cut.

Use smoked paprika and parsley instead of dill.

Serve with crusty pan-fried potatoes, or hot broad noodles tossed with butter and poppy seeds.


 

Read more on: pork  |  sauté
 

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