Pork Stroganoff

Ingredients:

750 g lean pork
1 1/2 tbs all purpose flour
1/2 tsp cayenne pepper
1 tsp paprika powder
5 tbs cooking oil
1 onion, chopped
3 cloves garlic, finely chopped
300 g champignon, sliced
4 tbs brandy (optional)
250 ml beef stock
1 cup sour cream
Salt and pepper
Fresh parsley for garnish

• Slice the pork across the grain, then cut it into fine strips. Mix together the flour, cayenne, and paprika powder.
• In a large frying pan, heat half of the cooking oil, add the onion and garlic and cook until the onion has softened.
• Turn the heat to high, add the mushrooms and stir fry for about 5 minutes. Transfer everything to a dish. Set aside.
• In the same pan, add the remaining oil. Coat a batch of meat with flour, then stir fry over medium high heat until browned. Continue with another batch of meat. Add the fried meat and the vegetables back to the pan, add the brandy and simmer until it has almost evaporated.
• Stir in the stock and season it with salt and pepper. Reduce the heat to medium, cook for about 12 to 15 minutes or until the meat is tender and the sauce is thick, stir frequently. Add the soured cream, stir until well combined and remove immediately before the cream curdles. Serve it over rice or your choice of pasta, sprinkle it with chopped parsley.

Note: If you don't want to use brandy in this recipe just skip the step.