Sicilian pork

Yield: 4 servings

Measure Ingredient
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.

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