Yield: 4 servings
|2 tablespoons||Cooking oil|
|1 pounds||Pork fillet - cut into medallions; (450g)|
|6 ounces||Button mushrooms - sliced; (175g)|
|1 small||Red pepper - sliced|
|7 fluid ounce||Dry white wine; (200ml)|
|1 \N||Chicken stock cube - dissolved in 3fl oz; (75ml) boiling water|
|½ teaspoon||Schwartz Marjoram or Basil|
|¼ teaspoon||Schwartz Garlic Granules|
|¼ pint||Double cream; (150ml)|
|1 teaspoon||Cornflour - blended with 1 tbs water|
Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, Marjoram or Basil and Garlic Granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornflour paste and stir until thickened.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.