Paprika Pork

This is a long standing favourite, its origins lost in the mysteries of time. Either that or Maria invented it.

Its not too dissimilar to chicken with creamy mushroom sauce, but the paprika and tomato adds a new dimension.

The pork should be as thinly sliced as possible, but not so thin that it disintegrates during cooking. The finished dish should have actual pieces of pork. The key ingredient is good quality paprika; you can use mild or hot according to taste. You can use any mushrooms that are mild and take on flavour – button, white, chestnut or portabello, as in the pictures accompanying this recipe.

Serve with vegetables (green beans, carrots, broccoli) and/or rice;  we would usually eat it with broccoli and rice.

This recipe makes enough for 2 to 3 people.

Equipment

• Wide, heavy bottomed pan, such as a saute pan.

Ingredients

• 1 clove of garlic, crushed or slice
• 2 small onions (1 large), chopped
• 2 tbsp olive oil
• 1 loin of pork, thinly sliced
• 2 tsp of paprika
• 1 tbsp of tomato puree
• Chicken stock
• Mushrooms (about 200g), sliced or quartered
• Double cream
• Juice of half a lemon
• Salt and pepper

Method

1. Heat the oil in the pan over a high heat.
2. When hot add the chopped onions and fry until soft and translucent.
3. Add the sliced garlic and fry for a few minutes, stirring to make sure it doesn’t stick.
4. Add the pork and keep stirring until the meat is browned.
5. Grind in black pepper.
6. Reduce the heat to medium and now add the paprika, and stir to evenly coat the meat.
7. Add the stock and bring to a simmer.
8. Add the tomato puree and stir in.
9. Check seasoning and add salt or pepper if needed.
10. Partially cover with the pan lid and leave to simmer on the lost heat for 20 minutes.
11. Add the mushrooms, and mix them in. If it is starting to become too dry, add some more stock. Bring back to a simmer and leave to cook on a low heat, stirring occasionally, for 15 mins.
12. Take the pan of the heat and add the cream, and stir well. There should be plenty of sauce; thick enough to coat the meat and mushrooms, but not so thick it will not pour easily. Add more stock if too thick; boil off some water if too thin.
13. Check the seasoning, adjust if necessary.
14. Add the lemon juice and stir.
15. It’s ready to eat.

Pictures

1. Heat the oil in the pan over a high heat.
   
2. When hot add the chopped onions and fry until soft and translucent.
   
3. Add the sliced garlic and fry for a few minutes, stirring to make sure it doesn’t stick.
   
4. Add the pork and keep stirring until the meat is browned.
   
   
   
5. Add ground black pepper.
   
6. Reduce the heat to medium and now add the paprika, and stir to evenly coat the meat.
   
7. Add the stock and bring to a simmer.
   
   
8. Add the tomato puree and stir in.
   
9. Check seasoning and add salt or pepper if needed.
10. Partially cover with the pan lid and leave to simmer on the lost heat for 20 minutes.
    
11. Add the mushrooms, and mix them in. If it is starting to become too dry, add some more stock. Bring back to a simmer and leave to cook on a low heat, stirring occasionally, for 15 mins.
    
12. Take the pan of the heat and add the cream, and stir well. There should be plenty of sauce; thick enough to coat the meat and mushrooms, but not so thick it will not pour easily. Add more stock if too thick; boil off some water if too thin.
    
13. Check the seasoning, adjust if necessary.
14. Add the lemon juice and stir.
    
15. It’s ready to eat.