Fuss-free and fabulous food can be simple. This creamy, satisfying dish is also a great way to use up leftover pork.
750g cooked pork, cubed. (Bacon lovers can substitute this for bacon, cooked and chopped)
4 tablespoons of butter
1 teaspoon smoked paprika
4 tablespoons of flour
300ml beef stock
4 tablespoons of sherry or 1 teaspoon of apple cider or sherry vinegar
150ml sour cream
Melt butter and saute mushrooms and onion until soft.
Stir in paprika,then flour and mix well.
Remove from heat and stir in the stock.
When smooth, stir in the sherry or vinegar.
Return to heat, bring to the boil and add the pork.
Simmer on low for 10 minutes for the sauce to thicken and the meat to heat through.
Season to taste.
Stir in the sour cream before serving.
Heavenly on rice or over taglietelle. Garnish with a sprig of parley and a light dusting of paprika. A side salad of shredded cabbage, grated carrot and apple cubes accentuates the flavours.