Ingredients700g pork (or chicken) fillets
4 Tbsp self-raising or cake flour 2 tsp smoked paprika powder 2 Tbsp light olive oil or coconut oil 2 Tbsp butter 2 medium onions, peeled, halved & sliced 300g fresh button mushrooms, sliced 2 tsp finely chopped garlic 1 tsp finely chopped chillies (optional) 1 tsp dried sage 400ml milk white onion soup powder, for thickening 4 Tbsp freshly chopped parsley salt & freshly ground pepper |
MethodRemove any sinew from the fillet and slice the pork into thick medallions.
Place the flour & paprika into a plastic bag and shake to mix. Add the pork medallions to the bag and toss to coat the meat. Melt the olive oil & butter in a large shallow saucepan, add the pork (without any excess flour) and brown on both sides. Add the onion and stir-fry for 2-3 mins. Add the mushrooms, garlic, chillies & sage and stir-fry for 2-3 mins. Stir in the milk, bring to a boil, reduce the heat and simmer for 10 mins. If necessary, stir in soup powder a little at a time to reach a thick & creamy consistency and simmer for 2 mins to fully absorb. Fold in the parsley. Season with salt & pepper & serve. |
Use almond flour - not self-raising or cake flour for coating.
Use White Onion Soup Mix - not commercial soup powder.
Use White Onion Soup Mix - not commercial soup powder.
