Ingredients
Serves: 4
- 1 pork fillet
- 1 medium parsnip, peeled
- 3 tbsp rapeseed oil
- 225g button mushrooms, halved
- 2 tsp paprika
- 150ml sour cream
- 100ml chicken stock
- 6 gherkins, thinly sliced
- Juice of ½ lemon
- Chopped fresh flat-leaf parsley
- 1 apple, thinly sliced and cut into batons
Method
- Trim the pork fillet of its sinew, then cut into 1cm-thick slices at an angle.
- Cut each slice into a 1cm strip. Cut the parsnip to replicate the size of the pork as best you can.
- Heat the oil in a large pan or wok over a high heat, until gently smoking.
- Add the pork and parsnip and cook for 5 minutes, until everything is golden brown.
- Add the mushrooms and paprika and cook for 1 more minute before adding the sour cream, stock and gherkins.
- Add the lemon, parsley and seasoning, then bring to a simmer and you're done.
- To serve, spoon onto warm plates with some rice, then top artfully with the fresh apple.
Butter Boy: Collected Stories and Recipes by Paul Flynn is published by Nine Bean Rows.
