Paprika Pork in a Pot

• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 4 ounces mushrooms, sliced
• 1 14 lbs pork fillets
• 2 tablespoons smoked paprika
• 1 14 cups chicken stock
• salt and pepper
• 7 tablespoons creme fraiche

1. Heat 2 tbsp oil in a pan add the onions and garlic and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
2. Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.
3. Stir in the paprika and mushrooms, cook briefly, then add the stock and bring to the boil.
4. Cover and cook for 30 minutes, until the pork is tender.
5. Stir in the creme fraiche and simmer for a further 2 minutes.
6. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.)
7. If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

onions, garlic, mushrooms, pork fillets, paprika, chicken stock, salt, creme fraiche

Taken from www.food.com/recipe/paprika-pork-in-a-pot-357073 (may not work)