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1 tbsp essential Waitrose Olive Oil
1 pack essential Waitrose 4 British Pork Shoulder Steaks, diced
1 tbsp plain flour
1 clove garlic, crushed
2 tsp smoked paprika
1 stick celery, sliced
300g Waitrose Trimmed Leeks, sliced
1 tbsp chopped thyme leaves
300ml chicken stock
150ml tub soured cream
1. Preheat the oven to 170ºC, gas mark 3. Heat the oil in a large frying pan, toss the pork in seasoned flour and fry for 4-5 minutes to brown. Add the garlic and paprika, and cook for 30 seconds. Stir in the brandy and cook until reduced by half. Add the celery, leeks, thyme and stock, and bring to the boil. Transfer to a casserole dish, cover and cook for 2 hours or until tender.
2. Stir in the soured cream, season and serve with rice or tagliatelle.
Typical values per serving:
This recipe was first published in October 2016.