|Fresh fettuccine||12 Ounce (375 Gram)|
|Olive oil||2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Poppy seeds||2 Teaspoon|
|Pork fillet||1 Pound, cut into strips (500 Gram)|
|Seasoned flour||1 Tablespoon|
|Butter||2 Ounce (60 Gram)|
|Onions||2 , sliced|
|Sour cream||4 Fluid Ounce (125 Milliliter)|
|Tomato puree||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Cook fettuccine in boiling water in a large saucepan following packet directions. Drain and toss through olive oil, garlic and poppy seeds. Set aside to keep warm.
2. Toss pork in seasoned flour to coat, shake off any excess. Melt 15 g (1/2 oz) butter in a large frying pan and cook onions for 3-4 minutes or until soft. Remove from pan and set aside.
3. Melt remaining butter in pan and cook pork in batches over a high heat for 3-4 minutes or until browned. Return pork to pan, add onions, then stir in brandy and simmer for 2-3 minutes. Remove pan from heat, stir in sour cream, tomato puree and black pepper to taste. Serve immediately with fettuccine.