Pork mushroom and brandy casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | 454 g; (1lb) packs lean and | |
| ; tender diced pork | ||
| ; casserole chunks | ||
| 1 | Onion; chopped | |
| 125 | grams | Each of oyster; brown cap and |
| ; button mushrooms | ||
| ; (4oz) | ||
| 300 | millilitres | Stock; (1/2 pint) |
| 4 | tablespoons | Creme fraiche |
| 2 | tablespoons | Brandy |
| 2 | tablespoons | Freshly chopped parsley |
| Salt and freshly ground black pepper | ||
| 1 | teaspoon | Cornflour; blended in a little |
| ; cold water | ||
Directions
Heat the oil in a large flameproof casserole dish or saucepan. Add the pork and onion and cook for 10-12 minutes over a moderately high heat or until golden brown.
Add the stock, cover and simmer for 1 hour.
Add the mushrooms and cook uncovered for 20 minutes, stirring occasionally.
Stir in the creme fraiche, brandy, half the parsley and seasoning to taste.
Add the blended cornflour and cook for 2-3 minutes, stirring continually until smooth. Serve garnished with the remaining chopped parsley.
Converted by MC_Buster.
NOTES : A delicious, rich casserole, enhanced with brandy.
Converted by MM_Buster v2.0l.