Pork a la creme

    1 hour

    Pork fillet in a creamy sauce, rich with sherry, cream, and mushrooms. Serve over noodles, rice or potatoes.


    Staffordshire, England, UK
    113 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 28g (1oz) butter
    • 680g (1 1/2lb) pork fillet, cut into 2cm pieces
    • 1 onion, chopped
    • 1 tablespoon paprika
    • 1 tablespoon plain flour
    • 1 beef stock cube
    • 300ml (1/2pt) water
    • 5 tablespoons sherry
    • 1 teaspoon tomato puree
    • salt and pepper
    • 170g (6oz) button mushrooms
    • 1 tablespoon cornflour
    • 140g (5oz) double cream

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in a pan, add butter, then fry the pork pieces quickly until they are just beginning to brown. Remove from pan and drain on kitchen paper.
    2. Fry onion and paprika for 2 minutes. Blend in flour and cook for a further minute. Remove from heat and blend in the stock cube and water. Add sherry and tomato puree, return to heat and simmer until thick. Season with salt and pepper, then add the meat. Cover and simmer for 30 to 40 minutes or until the pork is tender.
    3. At the end of cooking time add mushrooms to pan. Blend cornflour to a smooth paste with 2 tablespoons of cold water and add to pan. Reboil and just before serving blend in the cream.

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    Reviews in English (6)


    This was quick and easy to make - the family loved it - so much so that I didn't get a chance to take a picture! I used left over roast pork, left out the cornflour as I didn't need it. Yummy!  -  26 Mar 2012


    I love this recipe, as a child my mother had the Hamilyn all colour cook book and it was our favourite recipe from it, we used to beg her to make it! We always had it with rice.  -  29 Jan 2015


    my husband and myself loved this meal,added little pork seasoning  -  16 May 2013