Pork Stroganoff

Ingredients

• 2 x 15ml sp (2 tbsp) oil
• 1 medium onion, thinly sliced
• 1 garlic clove, crushed
• 24g (1oz) flour
• salt and pepper
• 450g (1lb) pork fillet, cut into thin strips
• 225g (8oz) mixed mushrooms (oyster, shitake & chestnut), cut into even sized shapes
• 1 x 200ml carton crème fraiche
• 2 x 15ml sp (2 tbsp) Colman’s Dry Peppercorn Mustard, mixed to a paste with a little water
• Chopped parsley to serve

Preparation

1. Heat 1 tablespoon oil in a saucepan and cook the onion and garlic for about 5 minutes until soft but not brown, stir occasionally.
2. Season the flour with salt and pepper, add the pork and toss to coat it well.
3. Add the remaining oil to the pan and cook the pork for about 5 minutes, stirring occasionally.
4. Stir in the mushrooms and cook for 5-8 minutes until the pork is tender.
5. Stir in the crème friache and mustard. Heat through and serve, sprinkled with chopped parsley.