Michael and Rachel's

Recipe Book

contents • login

Paprika Pork

Updated: 17 Aug 2015

Ingredients

  • 2 pork loin steaks / medallions
  • 1 large onion
  • Paprika
  • Smoked paprika
  • 1 chicken stock cube
  • Cornflour + water
  • 100ml crème fraiche (approx.)
  • Mashed potatoes + veg to serve.

Method

  1. Slice onion and sauté until beginning to turn golden.
  2. Chop the pork into thin strips and add to the pan. Season with a generous amount of paprika, smoked paprika (approx 2 tsp or 1 tbsp each depending on how strong you want it), and pepper. Cook for about 5-8 minutes until the meat is almost cooked through.
  3. Add the chicken stock and stir. Add more paprika if the colour isn’t strong enough.
  4. In a separate dish or mug, mix a heaped tablespooon of cornflour with a small amount of water; just enough to make a paste. Add the cornflour slowly to the main dish, stirring constantly to avoid creating lumps. Bring to a simmer for about 10 minutes. Stir occasionally; if too thin, use a touch more cornflour paste; alternatively thin down with additional water if necessary.
  5. A few minutes before serving, stir through the crème fraiche – a few heaped tablespoons or about 100ml. Check the consistency of the gravy and adjust if required. Ensure it is back to a simmer and hot through; serve with mashed potatoes and peas / other veg.