Sour Cream Paprika Pork
photo by Chickee
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- olive oil
- 2 (450 g) pork fillets (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensi)
- flour
-
For the Paprika Sauce
- olive oil
- 30 -40 g butter
- 1 small onion, finely chopped
- 3 garlic cloves, Crushed
- 150 -200 g mushrooms, sliced (I use swiss brown but button mushrooms are fine)
- 1 tablespoon Worcestershire sauce
- 3 teaspoons tomato paste
- 1 1⁄2 teaspoons paprika
- 1 teaspoon chicken bouillon granule, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what yo)
- 180 ml sour cream
- 2 teaspoons lemon juice
- 1⁄4 cup water
directions
- I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
- Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
- Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
- For the Sauce.
- Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
- Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
- To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.
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Reviews
-
This seemed to me to be pork with a basic stroganoff sauce, but it was yummy all the same! I used pork scotch fillet. I am not sure I would flour the fillets again, this did not seem all that necessary. But the pork cooked beautifully and the sauce was very nice with mash; although I think I'd prefer pasta. I also used canned mushrooms which was a cheat, I think the flavour would be better with fresh. Thanks!
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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