Heat a tablespoon of olive oil in a frying pan or casserole and brown the diced pork in batches. Remove to a plate.
2 tablespoon Olive Oil, 750 g Diced Pork
In the same pan cook the onion, garlic, and mushrooms for 5 minutes on a medium heat until the mushrooms are tender and the onions are soft.
1 Onion, 2 Garlic Cloves, 200 g Chestnut Mushrooms
Stir in the tomato puree, stock, dijon mustard, smoked paprika and Italian herbs and simmer for 10 minutes.
1 tablespoon Tomato Puree, 300 ml Chicken Stock, 1 teaspoon Dijon Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Italian Herb Seasoning
Add the soured cream and the browned pork back into the pan and cook for a further 10 - 15 minutes until the pork is cooked. Season and serve with chopped parsley.
200 ml Soured Cream, 1 tablespoon Parsley, Salt and Pepper
To thicken the sauce you can use 1 tablespoon of thickening granules or a cornflour slurry.
1 tablespoon Thickening Granules