Pork Medallions Stew

Another recipe stolen ( and edited ) from my Gran's ancient collection of recipes since 19 oatcake. A classic in her household that never gets old and filled with all the typical and quirky ingredients of her Swedish cooking.

Pork Fillet Stew

Serves: 3 small portions

Ingredients

• 300g pork medallions

• Olive oil, to fry

• 1 /2 leek, sliced

• 2 cloves garlic, minced or crushed

• handful button mushrooms, sliced

• 1 red pepper, sliced

• 1 tsp paprika

• 1/2 tsp curry powder

• black pepper, to taste

• 1 beef stock cube mixed with 150ml water

• 2 tsp soy sauce

• 2 tsp balsamic vinegar

• 1/8 cup chilli sauce ( you can use sweet chilli sauce, Sriracha etc. )

• 1/4c creme fraiche plus 40ml milk

• 2 sprigs thyme, leaves removed

Method

- Pour the olive oil into a medium sized frying pan over a medium-high heat. Add the garlic, leek, and thyme leaves and briefly fry.

- Add in the pork and fry until all sides are well cooked.

- Next, add the paprika and curry powder. Stir everything so it's well coated in the spiced then add the stock.

- Once the stock starts to bubble, Add the pepper and mushrooms. Let everything cook on a simmer for 10 minutes.

- Stir through the creme fraiche, chilli sauce, soy sauce and balsamic vinegar. Reduce the heat if it bubbles too much. Season with black pepper.

- Once everything is heated through it's just a matter of how thick you want the sauce. I cooked it, covered , for a further 15 minutes to richen and thicken the sauce but it's up to you, just keep tasting until you like it.