Quick pork and mustard stew

Готовим Meat Quick pork and mustard stew

Don't let the midweek rush get the better of you. This 40 minute stew promises smooth sailing.

Lables: Low carb Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat half the oil in a large saucepan over medium-high heat. Add pork. Cook, stirring, for 5 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm.
  2. Heat remaining oil in pan over medium- high heat. Add eschalots, bacon and potato. Cook, stirring, for 5 minutes or until starting to soften. Add mustards, cream and stock. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender and sauce has thickened.
  3. Return pork to pan. Season with salt and pepper. Cook 3 minutes or until just cooked through. Stir in tarragon. Sprinkle with extra tarragon and serve with beans and bread.

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1 tbsp olive oil
500g pork scotch fillet steaks, cut into 2.5cm pieces
4 eschalots, sliced
3 shortcut bacon rashers, roughly chopped
300g cream delight potatoes, cut into 2cm pieces
2 tsp dijon mustard
2 tsp wholegrain mustard
300ml tub light cooking cream
1 cup Massel salt reduced chicken style liquid stock
1 tbsp fresh tarragon leaves, finely chopped
Fresh tarragon leaves, extra, to serve
Steamed green beans, to serve
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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