| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 450 |
g |
Pork fillet; cubed (1 lb) |
| 1 |
|
Onion; sliced |
| 15 |
g |
Plain flour; ( 1/2 oz) |
| 200 |
ml |
Dry cider; (7 fl oz) |
| 175 |
g |
Mushrooms; sliced (6 oz) |
| 2 |
ts |
Schwartz Oregano |
| 1/2 |
ts |
Schwartz Garlic Salt |
|
|
Salt |
| 1/2 |
ts |
Schwartz Coarse Ground Black Pepper |
| 2 |
ts |
Wholegrain mustard |
| 350 |
g |
Potatoes; cubed (12 oz) |
| 1 |
lg |
Cooking apple; peeled and sliced |
INSTRUCTIONS
Pre-heat the oven to 190C, 375F, Gas Mark 5.
Heat the oil in a large pan and fry the pork and onion until browned. Add
the flour and cook for a further minute. Stir in the remaining ingredients
except potatoes and apple. Bring to the boil. Transfer to an ovenproof
casserole dish. Cover and cook for 45 minutes. Add the potatoes. Cook for a
further 45 minutes adding the apple 10 minutes before the end of cooking.
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