900 g (2 lb) pork fillet, cubed
75 g (3 oz) plain flour
5 ml (1 tsp) salt
freshly ground pepper
75 g (3 oz) butter
350 g (12 oz) onions, skinned and sliced
450 g (1 lb) button mushrooms, wiped and sliced
900 ml (1 1/2 pints) chicken stock
100 ml (4 fl oz) dry sherry
75 g (3 oz) plain flour
5 ml (1 tsp) salt
freshly ground pepper
75 g (3 oz) butter
350 g (12 oz) onions, skinned and sliced
450 g (1 lb) button mushrooms, wiped and sliced
900 ml (1 1/2 pints) chicken stock
100 ml (4 fl oz) dry sherry
method
1. Toss the meat in the flour and seasonings to coat evenly.
2. Melt the butter in a frying pan and cook the onions and meat until lightly browned. Add the mushrooms, stir in any remaining flour and fry gently for 1 minute. Gradually stir in the stock and sherry.
3. Bring to the boil, cover and simmer for 30-40 minutes, until the meat is tender.
2. Melt the butter in a frying pan and cook the onions and meat until lightly browned. Add the mushrooms, stir in any remaining flour and fry gently for 1 minute. Gradually stir in the stock and sherry.
3. Bring to the boil, cover and simmer for 30-40 minutes, until the meat is tender.
serving amount
serves 6
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