Porc A La Creme

Elitists.Kitchen's picture

Aug. 10, 2011


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

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2023Calories from Fat 674

 % Daily Value*

Total Fat 75 g115.4%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 1475 mg61.46%

Total Carbohydrates 171 g57%

Dietary Fiber 10 g40%

Sugars 56 g

Protein 153 g306%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet