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.