Ingredients:
- 1 onion (chopped)
- 2 OZ butter
- 1 TSP vegetable oil
- 3¼ TSP smoked paprika
- 10 OZ button mushrooms (sliced)
- 1½ LB pork loin steaks (thinly sliced)
- 2 TBS vegetable oil
- 1¼ C full fat sour cream
- ¼ TSP salt
- ½ TSP black pepper
- 2 TSP lemon juice
- Salt
- 2 TBS fresh parsley (finely chopped)
Noodles:
- 14 OZ pappardelle (see note 4)
- 1 TBS salt
- 2 OZ butter
Cooking the pasta:
- Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions.
- When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
For the sauce:
- Add 1 tablespoon of the oil to a large frying pan and heat until very hot.
- Add half of the pork and stir fry for about a minute. Transfer this to a plate.
- Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute. Transfer this to a plate.
- Add the butter and oil to the pan and melt over a medium heat.
- Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
- Add the mushrooms and cook for 4 minutes over a low heat.
- Add the pork back into the pan and stir well.
- Add the sour cream, salt and bring to a simmer.
- Cook for 2 minutes until thickened slightly.
- Add the pepper, lemon juice and adjust seasoning as needed.
- Serve with the buttered pappardelle and sprinkle with chopped parsley.
Yields 8 servings.
Calories: 400kcal | Carbohydrates: 40g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 375mg | Fiber: 3g | Sugar: 4g