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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.