INGREDIENTS

INSTRUCTIONS

1 Heat a knob of the butter and a little oil in a saute pan. Finely chop
the onion, then tip into the pan and cook for a few minutes until softened
but not coloured.
2 Cube the potatoes and add to a pan of boiling salted water. Cover and
cook for 10-12 minutes until tender.
3 Cut the pork into thin strips and sprinkle over the paprika. Season
generously, toss to coat and add to the pan. Stir-fry for 3-4 minutes until
lightly browned.
4 Slice the mushrooms, add to the pan and cook on a high heat, tossing
occasionally. Add the cider and allow to bubble down.
5 Add the stock and tomato puree and bring to the boil and simmer until
reduced by a third, stirring occasionally.
6 Heat a small frying pan. Peel the apple, remove the core, cut three
quarters into slices and finely chop the remainder.
7 Place the diced apple in a small pan with 1 tbsp water, a knob of butter
and a pinch of sugar. Cook for 3-4 minutes until tender, stirring
occasionally.
8 Add a knob of butter to the heated frying pan with a little oil and saute
the apple slices for a minute or two on each side until lightly caramelised
and golden brown, sprinkling with a little sugar to help them along.
9 Chop up the parsley. Drain the potatoes and return to the pan to dry out.
Mash, push the potatoes to one side of the pan, add the milk and heat.
Remove the potatoes from the heat, add the remaining butter and beat until
smooth.
add with most of the parsley and beat again. Season generously.
11 Add the cream to the pork mix and heat through for as long as time
allows until slightly thickened and reduced.
12 Arrange a large dollop of mash on a serving plate and make a dip in the
centre. Spoon over the stroganoff and scatter with the remaining parsley.
Garnish with the sauteed apple slices and serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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