- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g pork fillet, trimmed of any fat, cut into thick strips
- 250g pack mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1½ tbsp smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tbsp tomato purée
- 200ml chicken stock
- 100ml soured cream
- egg noodles, tagliatelle or rice, to serve
Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.