Paprika Pork 2 ways (with cream or with tomatoes)
Added by louiseupton | Tue 03 Aug 2010 @ 19:45
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!
50g unsalted butter
3 tablesp olive oil
1 lge onion, chopped
2 cloves garlic, chopped
good handful of sage leaves, chopped
1 teasp caraway seeds
1/2 teasp ground mace
500g pork fillet (tenderloin)
2 tablesp paprika
90ml dry sherry
150ml chicken stock
1 tablesp tomato puree
300ml double cream OR
1 tin (400g) chopped tomatoes
1 teasp sugar ( if using tomatoes)
salt & pepper
Melt the butter and olive oil in a large frying pan and add the chopped onion and garlic. Fry for a few minutes, on a medium heat until the onion has softened.
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.