Creamy Paprika Pork
15ml / 1 tbsp oil
675g / 11/2 lb lean pork, cut into thin strips
10ml / 2tsp paprika
5ml / 1tsp ground coriander
salt & pepper
30ml / 2 tbsp tomato puree ( paste )
30ml / 2 tbsp cornflour
300ml / 1/2 pint milk
1 chicken stock cube
100g / 4oz button mushrooms, quartered
1 red pepper ( bell ), sliced fine
Heat the oil in a pan and fry the pork for 2-3 minutes.
Stir in the spices and the tomato puree ( paste ), season to taste.
Blend the cornflour with the milk, add to the pan with the pork, and crumble in the stock cube.
Bring to the boil, stirring. Transfer to a casserole dish, cover, and cook in a pre-heated oven at 1800C / 3500F / Gas mark 4, for 11/4 hours, at the end of the 11/4 hours stir in the vegetables and cook for a further 15 minutes.