Paprika pork and mushroom sauté

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.