Step 1

Brown the pork first. Heat the oil in a large frying pan over a high heat.

Step 2

Sprinkle both sides of the pork steaks with salt and pepper.

Step 3

Place in the pan and fry for 2 minutes each side, until browned. Remove from the pan and place in the slow cooker.

Step 4

Now make the sauce. Add the the oil to the pan you fried the pork in and turn the heat down to medium.

Step 5

Add in the sliced onion and fry for 5 minutes, stirring often, until the onions have softened.

Step 6

Add the minced cloves of garlic. Fry for a further minute, whilst stirring.

Step 7

Sprinkle the flour over the onions and stir together to coat.

Step 8

Slowly pour in the stock whilst stirring.

Step 9

Pour the liquid from the pan into the slow cooker.

Step 10

Add the sliced mushrooms, tomato puree, white wine vinegar and the black pepper to the slow cooker. Stir together.

Step 11

Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.

Step 12

Remove the lid and stir in the cream, then serve topped with a sprinkling of fresh parsley.

Step 13

I like to serve mine with mashed potato and sprouts.