Step 1

Heat the oil in a large frying pan and fry the onion for 3 minutes or until translucent. Mix in the paprika and cook for 30 seconds.

Step 2

Add the garlic and pork in to the pan and cook until the pork has browned. Stir in the plain flour and mix to cover the pork.

Step 3

Stir in the tomato purée, tinned tomatoes and pork stock. Bring to a simmer and cook for 20 minutes or until the sauce begins to thicken. Stir in the chopped roasted red peppers and cook for a further 10 minutes. The pork should be tender and cooked through. Sprinkle over the chopped parsley and stir through. Serve with a spoonful of soured cream.