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Porc A La Creme

Elitists.Kitchen's picture
  Pork fillet 1 1⁄2 Pound
  Butter 1 Ounce (25 Gram)
  Oil 1 Tablespoon
  Onion 1 , peeled and chopped
  Paprika pepper 1 Tablespoon
  Flour 1 Tablespoon
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Sherry 5 Tablespoon
  Tomato puree 2 Teaspoon
  Button mushrooms 6 Ounce (175 Gram)
  Salt To Taste
  Pepper To Taste
  Cornflour 1 Tablespoon
  Fresh cream 1⁄4 Pint (150 Milliliter)
  Parsley sprigs 2

1. Cube the pork to 1" size and fry in hot oil and butter in a pan to brown evenly; remove and drain excess oil
2. Fry onion and paprika in the oil for a couple of minutes; add flour and cook for another minute
3. Turn the heat off and add stock, sherry and tomato puree, turn back to the heat and allow to boil till thick; add seasoning and meat and allow to simmer for half an hour
4. Add mushrooms to it and cook some more; add a solution of cornflour in water , reheat and stir in cream

5. Garnish with parsley sprigs before serving

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