Paprika pork

I cooked this last night for Fig, Alberto and I. I’m not sure where the recipe is from – I just have it as a photo on my phone. I can’t remember where I photographed it or what book it is from. Ah well. It’s very tasty though.

I served it with the nice cheesey, olive oil mash that I detailed in the steak recipe from last week and some steamed kale. It’s a nice, tasty recipe and the stock and crème fraîche make a nice, rich, flavoursome sauce.

2 tablespoons of olive oil

3 onions, thinly sliced

600-700g of pork fillet, cut into bite-sized pieces

2 tablespoons of paprika

300ml of chicken stock

150ml crème fraîche

Freshly chopped parsley

Serves 4

Heat the olive oil in a large pan and fry the onions for 5-10 minutes until softened and coloured.

Add the bite-sized pork pieces to the pan and cook over a fairly high heat until browned all over.

Stir in the paprika and cook briefly, then add the stock and bring to the boil

Cover and cook for 30-40 minutes until the sauce has thickened and the pork is tender.

Stir in the crème fraîche and simmer for a further 2-3 minutes.

Sprinkle with parsley and serve.




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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