| 1 | Prep: Finely chop onions and finely slice mushrooms. Slice the pork into strips. |
| 2 | Heat half the butter in a large frying pan, add onion and mushrooms and fry until mushrooms have wilted; remove from pan. |
| 3 | Add remaining butter to the pan, add meat in batches and fry over a high heat until golden brown. Flame with a little brandy and remove. Return the onion and mushrooms to the pan with the capsicum, stir well. Add the wine and tomato paste and bring to the boil. Add the meat and simmer for 2 to 3 minutes. |
| 4 | Season to taste and spoon into the storage containers. Defrost well before reheating gently in frying pan. Stir in sour cream and heat through. Do not overcook or the meat will toughen. |
| 5 | Remove the fresh, frozen pappadella pasta from the freezer. Add to plenty of salted boiling water. When the water returns to the boil, count to 50 and drain. Add the butter and toss. Divide the pasta on plates and top with the stroganov and garnish with chives or parsley. |
Pork Stroganov