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This recipe was uploaded by louiseupton
A dish inspired by both eastern european and mediterranean influences - the cream makes an goulash type dish or the tomatoes make a more Spanish type dish - whichever takes your mood!
Add the caraway seeds, mace and sage leaves and fry for a few minutes more.
Cut the pork fillet into smallish pieces (about 1 inch cubes, or fairly thin slices) and add to the pan.
Cook for 5 - 10 minutes, until lightly browned.
Add the paprika and stir well.
Add the sherry, stock and tomato puree and bring to a simmer. Cook for 5 minutes and stir well.
Now decide which version you are going to make:
Either add the tomatoes and sugar, then simmer gently for around 20 minutes OR
add the cream, stir well and simmer very gently for around 15 - 20 minutes.
Check for seasoning and adjust as necessary.
Serve with rice, or sauteed potatoes.