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