Super creamy paprika pork

Ingredients

• 2 tbsp olive oil
• 2 M&S Outdoor Bred Pork Loin Steaks, cut into thin strips
• 1 onion, sliced
• 2 mixed colour peppers, sliced
• 300g white mushrooms, sliced
• 1 tbsp smoked paprika
• 1 chicken stock cube
• 2-4 tbsp soured cream
• small bunch parsley, chopped (optional)
• 180g white rice, cooked (optional)

Method

1.  Boil a kettle. Heat a splash of olive oil in a large non-stick frying pan over a medium-high heat. Add the pork strips, season with salt and freshly ground black pepper and stir-fry for 2 mins until slightly caramelised, then remove from the pan and set aside. Place the pan back on the heat (add a little more oil, if needed) then fry the onion and peppers for 3 mins. Add the mushrooms and cook for a further 5 mins until soft.

2.  Return the pork to the pan and stir in the smoked paprika, ensuring the pork and vegetables are evenly coated. Stir-fry for another 2 mins. Add the chicken stock cube to 300ml hot water. Pour the stock into the pan, reduce the heat and simmer for 3 mins. Stir in the soured cream, then leave to simmer for 1 min. Finish with the chopped parsley and serve with fluffy rice, if desired.