Pour the chicken stock and pork steaks into an ovenproof dish and cook in the oven for 45 mins to 1 hour.
Prepare the vegetables, by cutting into small cubes or sticks. Then put into another ovenproof dish with the oil and sage. Then cook in the same oven for 45 mins. Turning half way through.
10 minutes before the pork comes out make the sauce by: Dicing the onion and the mushrooms and frying them off in some oil or butter in a large frying pan.
When they are browned and soft, add the sherry and burn off the alcohol. This should take about 5 minutes in total.
Now, add 5 tbsp of the stock that you cooked the pork in into the pan. Then reduce by half, stirring to stop the sauce burning. Then add 2 more tbsp of the stock and stir in 120ml of creme faiche.
Next add the paprika, black pepper and a pinch of salt to the sauce. Then add the cornflour in water to thicken. Then add all the pork steaks with 2 tbsp of the stock. Then cook for 2 - 3 minutes stirring occasionally. Then take the roasted vegetables out of the oven and serve.
It is more of a weekend meal where you have time to prepare things. Check out more of my recipes by visiting my profile.