Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Meat

    Pork a la creme 

    
500g Pork fillet chopped into 2cm cubes
1 Onion chopped and diced
100g-200g button mushrooms
2 tbsp oil
30g Butter
1 tbsp paprika
1 Heaped tbsp flour
280ml Chicken Stock
5 tbsp sherry
1 level tbsp tomato puree
seasoning
1 small carton double cream

    Heat oil and butter and fry pork until it changes colour. Add the onions and paprika and fry for 2 mins. Add the flour and stir off heat until mixed

    Blend in the stock, sherry and tomato puree, then season. Bring to the boil and simmer for 30-40 mins, stirring occasionally.

    Add the mushrooms towards the end of cooking. Stir in the cream just before the serving if required.