This dish was and still is in the Sackett repertoire of mid-weeks meals. Mum says that the original recipe was from one of her old Mary Berry books, which she bolstered with the peppers and celery so that it would contain more vegetables for us. We always used to like having much more of the sauce than rice with this dish. I particularly remember Hayley being very keen on this, with her plate swimming in sauce around a small island of rice. I remember this meal feeling homely, creamy and comforting yet you knew it was slightly exotic with the sweet paprika and sherry flavour which had a whiff of Hungary or France about it. Mum also made this with prawns instead or pork sometimes which parted a nice sea salty flavour into the sauce. We also have it with chicken as an alternative too.
900g tenderloin pork fillet
1 onion, finely chopped
2 sticks of celery, finely chopped
1 yellow or red pepper, finely chopped
1 1/2 tbsp paprika
1 tbsp plain flour
500ml vegetable stock
7 tbsp sherry
1 tbsp tomato puree
225g button mushrooms
1 tbsp cornflour
150ml double cream or creme fraiche
360g long grain rice
- Cut the pork fillet into bitesized pieces. Heat some oil in a pan and fry the pork pieces until just coloured.
- Add the onions and celery to the pan and cook for about 3 minutes. Add the peppers and paprika and fry for a further 2 minutes. Blend in the flour and cook for a minute.
- Add in the stock, sherry and tomato puree. Simmer for about 20-30 minutes. Season to taste.
- Meanwhile, cook your rice according to the packet instructions.
- Bring the heat back up on the sauce to a gentle boil. Add in the mushrooms and cook for 5 minutes or until just tender.
- Blend the cornflour in about 2 tbsp water to make a smooth paste. Add to the sauce in the pan when it is boiling to thicken up (add some more cornflour paste if it is still not thick enough to your liking).
- Just before serving, remove the sauce from the heat and stir through the cream.
- Divide the cooked rice between 4 dishes. Serve the sauce on top of the rice.