- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 4 lean pork steaks, about 100g/4oz each
- 200g mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tbsp redcurrant jelly
- 50ml clementine juice (from about 2 clementines)
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 1 tbsp red wine vinegar
Heat 1 tbsp of the oil in a frying pan, add the pork steaks and fry quickly until browned on both sides (the steaks will still be underdone in the middle at this point). Remove from the pan, add the remaining oil, then fry the mushrooms until softened.
Return the pork to the pan, sprinkle in the paprika and stir in the redcurrant jelly and clementine juice. Bring to the boil, stirring to dissolve the jelly. Simmer for about 5 mins, turning the pork halfway through, until the meat and mushrooms are tender.
Use up leftoversThis dish can be made with leftover turkey or ham. Simply cut into thick strips and reheat in the sauce for 10 minutes.