500g Colcom Pork Loin, fat trimmed and cut into cubes
2 Tbls Paprika (Hungarian or Spanish if available)
Salt and freshly ground Pepper
3 Tbls Olive Oil
2 punnets Brown Mushrooms, wiped and sliced into thick slices
1 Onion, finely chopped
1 Tbls Garlic, finely chopped
½ tsp Fresh Thyme
½ tsp dried Caraway seeds, crushed or ground
1 can Chopped Tomatoes
½ cup Chicken stock
2/3 cup light sour Cream
- Trim all visible fat from pork loin, then cut meat into cubes. Put pork in a bowl and toss with 1 Tablespoon paprika, salt and freshly ground black pepper.
- Heat 1 Tablespoon olive oil in a heavy based frying pan with a tight fitting lid. Brown cubed pork over medium high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add another Tablespoon of Olive oil to pan. Add sliced brown mushrooms and cook until nicely browned and liquid has evaporated. Remove mushrooms to same dish as the pork.
- Add a little more olive oil if needed, then add chopped onion and sauté until just starting to brown, about 5 minutes. Then add the minced garlic, another Tablespoon of paprika, fresh thyme and ground or crushed caraway seeds. Cook for a further 1-2 minutes. Add the can of chopped tomato and chicken stock, bring to a simmer, cook for about 10 minutes, or until mixture has slightly thickened and flavours are well blended.
- After 10 minutes add the browned pork pieces and mushrooms back into the pan. Cover and simmer for about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in sour cream and serve piping hot.