Add wine and cream and deglaze. Meanwhile mix together the flour and paprika and sprinkle over the pork strips. Put the butter in the pan add the onions and cook over a low heat until the onions are really tender. Add the paprika and fry for 1 minute then add the sherry and bubble until it has evaporated. In a large frying pan heat the oil add the leek and sauté for 2 3 minutes until just softened.

In a skillet stir fry pork in oil for 3 4 minutes or until no longer pink. Add the mushrooms and continue to cook for 3 4 minutes until tender. Add the pork to the pan with the mushrooms and stir for 4 5 minutes until nicely browned and cooked throughout. Put a tablespoon of olive oil in a large frying pan and heat for 1 minute add the cubed pork and cook over a high heat for 4 minutes or until no longer pink stirring frequently to ensure the meat is evenly cooked. This easy pork stroganoff is bursting with flavour but is simple to make and only takes 20 minutes perfect for a busy weeknight.

Stir in the soured cream and parsley and serve with mash. Add onion and mushrooms to the skillet and cook until tender stirring occasionally. Add mushrooms and onion to pan and fry whilst stirring 5 minutes. Stir in the soured cream cover and cook gently for 4 5 minutes stirring often until the pork has cooked through. Remove and keep warm.

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Add the flavour pot and stock and bring to a simmer. Tip the pork and all the juices onto a plate. Remove from the heat. Stir in mustard and herbs. Return chops to skillet.

Mix in the garlic and paprika and cook for 1 minute. Stir in the soured cream and season well. Serve with brown rice and green veg for a slightly healthier twist on a classic. In the same skillet saute mushrooms onions and garlic for 3 minutes. Stir in the pork and cook for another 5 minutes until lightly golden.

Turn up the heat and toss for a minute. If sauce is too thin stir in gravy granules and and let thicken. Add water mustard and salt. Step 1 fry the pork and then the mushrooms in a little oil and butter until cooked. Sprinkle in the paprika and stir in the mushrooms.

Add the broth tomato paste lemon juice tarragon and pepper. Raise heat to high and bring to a boil. Add the broth tomato paste lemon juice tarragon and pepper. Turn up the heat and toss for a minute. Mix in the garlic and paprika and cook for 1 minute.

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Raise heat to high and bring to a boil. Add the flavour pot and stock and bring to a simmer. Stir in the soured cream and parsley and serve with mash. In a skillet stir fry pork in oil for 3 4 minutes or until no longer pink. Add wine and cream and deglaze.