Mushroom and Pork Stroganoff

Ingredients

• 400g pork fillet or pork schnitzel, cut into strips
• ¼ cup plain flour
• 1 tablespoon parsley, finely chopped
• cracked black pepper
• 1 tablespoon olive oil
• 1 onion, halved and finely sliced
• 2 teaspoons crushed garlic
• 250g button mushrooms sliced
• 1 red capsicum, sliced into strips
• 2 beef stock cubes
• ¼ cup boiling water
• 2 tablespoons tomato paste
• ¾ cup Pauls Sour Light Cream
• 2 shallots, chopped
  
  

Method

1. Coat pork in flour seasoned with parsley and pepper. Heat olive oil in fry pan, add the pork and cook until browned.
2. Add the onion, garlic, mushrooms, capsicum and cook for a further 5 minutes.
3. In a small bowl mix stock cubes, water and tomato paste, add to fry pan and simmer for 15 minutes.
4. Add sour cream and shallots, mix until well combined.
5. Simmer for five minutes and serve with pasta or rice.
6. Serves 4.