A little bit about this recipe…..
Prep: 15 mins | Cook: 30 mins | Serves: 4 | Cost: £ Very Little!
Whenever I cook roast pork, I always have some leftover.. For years I just threw the meat away. This is because I am not a massive fan of pork sandwiches. Then I started to think this is not right!!!! So this is what I do now.
Ingredients
- Any leftover roast pork cut into thin strips
- 1 onion quartered and sliced
- Large knob of butter
- Approx 500g mushrooms sliced (you really want about a 3:1 ratio mushrooms to lamb) – I usually just buy a big value pack.
- 1 tsp paprika
- 3 tbsp tomato puree
- Splash worcestershire sauce
- 500ml beef stock
- 100ml soured cream
Method
- Melt butter in a pan and add onion.
- Once onion has softened add your mushrooms.
- When your mushrooms are cooked, throw in your pork strips with tomato puree, worcestershire sauce and paprika.
- Mix, then add your stock and bring to the boil.
- Turn down to simmer. I tend to leave this until meat is really tender. This is really down to how you like your meat.
- Once you are happy with the meat, add soured cream. When your sauce is hot you are ready to go.
- Serve with cooked rice.
Blags, Tips & Tricks
- I am only giving you rough idea of quantities. This is because I just work with what I have, but that’s where I BLAG… You really cannot get this wrong!!
- Too many mushrooms is NOT a thing!!!
- Please let me know how you get on with this. Or did you add any BLAGS?