This dish will always remind me of childhood coming in from school on a cold blustery autumn day and Mam would have this coming out of the oven. It is delicious and like a hug in a bowl! On those days coming in from school all you want is something that will heat you up from the inside.
Ingredients
- 800g lean pork steak
- 150g bacon lardons
- 300g sliced button mushrooms
- 4 cloves garlic or 2 x tsp garlic puree
- 2 tsp smoked paprika (regular will do)
- 2 carrots diced
- 1 tsp dried oregano
- 2 green apples diced finely
- 1 onion diced
- 1 tsp Dijon mustard
- 30g tomato puree
- 200g light sour cream or crème fraiche
- 50ml light cream
- 200 ml boiling water
- 2 chicken stock cubes
- 50g cornflour mixed with a small amount of water to form a paste
- Sea salt and black pepper
- 1 tsp olive oil
- 250g baby potatoes boiled
Method
- Sear your pork steaks in a hot pan with some olive oil.
- Remove and in the same pan sauté your onions, bacon, garlic and mushrooms.
- Add in your stock, oregano, mustard, carrots, tomato puree and pork medallions.
- Simmer for 15 minutes.
- Stir in your crème fraiche, cream and diced apple and cornflour. Simmer.
- Season and serve with some par boiled baby potatoes.
