Step 1

Heat a tablespoon of olive oil in a frying pan or casserole and brown the diced pork in batches. Remove to a plate.

Step 2

In the same pan cook the onion, garlic, and mushrooms for 5 minutes on a medium heat until the mushrooms are tender and the onions are soft.

Step 3

Stir in the tomato puree, stock, dijon mustard, smoked paprika and Italian herbs and simmer for 10 minutes.

Step 4

Add the soured cream and the browned pork back into the pan and cook for a further 10 - 15 minutes until the pork is cooked. Season and serve with chopped parsley.

Step 5

To thicken the sauce you can use 1 tablespoon of thickening granules or a cornflour slurry.