Stroganoff Style Pork
|Pork fillet||550 Gram|
|Oil||30 Milliliter (2 Spoons, 15 Milliliter Each)|
|Onion||1 , peeled and finely sliced|
|Mushrooms||100 Gram, cleaned, trimmed and finely sliced|
|Tomatoes||4 , peeled and sliced|
|Chicken stock||200 Milliliter|
|Freshly ground black pepper||To Taste|
|Soured cream||150 Milliliter|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
Cut the pork into thin strips and fry in a mixture of butter and oil for 5 minutes, stirring occasionally, then remove from the pan.
Fry the onion in the same fat until lightly browned, then add the mushrooms and continue for 5 minutes.
Add the tomatoes, stock and seasonings and bring to the boil.
Return the pork to the pan, cover and simmer for about 20 minutes or until the meat is tender and the liquid is reduced by about half.
Stir in the cream and bring back just to the boil.
Taste and adjust the seasonings.
Serve liberally sprinkled with parsley.