Classic satisfying favourite!


  • 600g pork fillet sliced
  • Flour – seasoned
  • 2 tablespoons olive oil
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 125g button mushrooms – sliced
  • 1 red capsicum – chopped
  • 1 tablespoon smoky paprika
  • 1 cup chicken stock
  • 1/4 cup white wine
  • 3/4 cup light sour cream
  • 2 tablespoons chopped parsley
  • Rice to serve


Step 1

Dust 600g sliced pork fillet in seasoned flour
Heat 1 tablespoon olive oil in a frying pan on high. Saute pork 4-5 minutes until browned. Remove from pan

Step 2

Heat 1 tablespoon olive oil in pan on high. Saute sliced onion garlic cloves for 1-2 minutes Add red capsicum, mushrooms and paprika. Cook 2-3 minutes until the capsicum is tender

Step 3

Add chicken stock and white wine. Bring to the boil while stirring
Reduce heat and simmer 5-10 minutes until the liquid is reduced by half

Step 4

Add in sour cream and parsley while stirring for 1 minute

Step 5

Return pork to pan and heat through. Season to taste and serve with rice

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