1.1 kg pork scotch fillet roast, sliced in 0.5 cm thick slices (see note)
2 tsp sweet paprika
1 tsp smoked paprika
1 tbsp plain flour
2 tbsp olive oil
1 large onion, sliced
400g Swiss brown mushrooms, halved
3 cloves garlic, crushed
2 tbsp tomato paste
2 tomatoes, chopped
250 ml (1 cup) chicken or beef stock
2 tbsp Worcestershire sauce
100g (1/2) cup sour cream
Chopped parsley, to serve
Pasta or rice, to serve
- Place pork slices in a large snap-lock bag. Add paprikas and flour and season well with salt and pepper. Seal bag and shake to coat in spices.
- Heat half the oil in a large non-stick frying pan (or base of slow cooker). Cook onion for 2 to 3 minutes or until softened. Remove and set aside. Add pork, in batches, browning for 2 to 3 minutes or until golden. Remove and set aside with onions.
- Heat remaining oil. Add mushrooms. Cook, stirring, for 3 to 4 minutes or until golden and browned. Transfer onions, pork and mushrooms to slow cooker (or if browning in the slow cooker, return the onions and pork). Add garlic, paste, tomatoes and stock. Cover and cook on high for 4 hours.
- Reduce heat to low. Stir in Worcestershire sauce and cook for a further 1 1/2 hours. Stir through sour cream. Season well and scatter over fresh parsley. Serve with pasta or rice.
if pork is sliced too thinly, it will fall apart