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Pork Hongroise




Source of Recipe


the web


List of Ingredients




1½lb pork fillet or loin of pork boned
2 tblsp. corn oil
1oz butter
1 onion peeled and chopped
1 tblsp. paprika
1 tblsp. flour
½ pint stock
5 Tblsp. Sherry
1 2¼oz can of tomato puree
Salt and pepper
6oz small button mushrooms, whole
1 tblsp. cornflour and 2 tblsp. cold water blended together
1 5oz carton of soured cream


Recipe



Cut the pork into 1½ inch pieces. Heat the oil in a pan, add the butter and then fry the pieces of pork quickly on both sides until beginning to brown. Remove meat from the pan and drain on absorbent kitchen paper. Fry the onion in the pan with paprika for2 minutes. Blend the flour and cook for a further minute. Remove from the heat and blend in the stock. Add sherry and tomato purée, return pan to heat and let the sauce simmer until it has thickened. Season the sauce with salt and pepper to taste, and then add the meat. Cover the pan and simmer very gently for about 1½ hour, or until meat is tender. Ten minutes before the end of cooking time, add the mushrooms to the pan. Blend the cornflour to a smooth paste with the water, add a little of the hot liquid to the paste, then return to the pan and bring to the boil. Allow to thicken.

To serve, spoon dollops of cream on top of the pork. Sprinkle with paprika, the blend in with the Hongroise just before serving.



Serves 4 people.