3 onion, thinly sliced
300 ml chicken stock
600 g pork fillet, cubed
2 tbsp paprika
100 ml creme fraiche
- Heat a few tablespoons of oil in a pan, add onions and fry for 10-15 minutes until soft.
- Add pork and brown all over.
- Stir in the paprika and cook briefly, then add stock and bring to the boil.
- Cover and cook for 35 minutes until pork is tender.
- Stir in creme fraiche and simmer for 2 minutes.
- Serve with rice and green veg.