The perfect comfort food to chase away this chilly, wet weather we've been having!
Prep Time: 20 mins
Cook Time: 20 mins
Serve with your choice of rice or pasta.
500g pork fillet, fat removed and cut into strips
200g wild and button mushrooms, chopped
2 red onions, finely sliced
200ml double cream
50ml white wine
50ml chicken stock
Pinch of smoked and sweet paprika
Splash of brandy
Splash of vegetable oil
Knob of butter
Salt and pepper
1 In a medium sized frying pan, heat the vegetable oil and add in the onions - frying until translucent.
2 Once done, add the pork and seal quickly with a pinch of salt and pepper - then add in the mushrooms.
3 Next add brandy and flambé until the liquid has thickened and looks a little syrupy. Now add the white wine and reduce.
4 Sprinkle in both varieties of paprika and add the chicken stock.
5 Finally add double cream and simmer gently for roughly 10 mins. Check the seasoning and serve with your choice of rice or pasta.
Tip: If you like a little bit of heat, add in some chilli flakes with the paprika for an extra kick.
The great thing about this dish is its adaptability - it can work with beef, chicken or vegetables. For vegetarian, substitute the chicken stock for vegetable stock and add in a handful of spinach and peppers instead of the meat.