Recipe - Hunan Pork

6 Eye fillet steaks; or other
chosen cut
; (preferably without
; bone)
2 tablespoon Olive oil
1 teaspoon Minced garlic
1 lg Onion; finely chopped
2 cup Button mushrooms; cut or sliced up
thinly
One fourth cup Porcini mushrooms; (soaked,
drained and
; chopped) optional
2 Red peppers; finely julienne
2 tablespoon Tomato paste
1 tablespoon Paprika
1 tablespoon Salt
1 tablespoon Brown sugar
1 cup Chicken; beef or vegetable
; stock
8 small "Pontiac" potatoes; unpeeled
Plenty of freshly ground
pepper

Heat the olive oil and sear the meat quickly to seal in the juices. Remove
and keep warm. Add the garlic, onions, mushrooms and red pepper slices and
cook for about 10 minutes until soft.

Add the tomato paste, paprika, salt, sugar and stock to the vegetable
mixture and bring to the boil, stirring until well combined. Place half the
mixture on the base of a casserole dish and cover with the remaining sauce.
Bake at 170c. for 45 minutes, then add the thickly cut or sliced up potatoes and mix
well. Return to the oven and cook for a further 45 minutes or until the
potatoes are tender and the meat cooked through.

Sprinkle with parsley if desired.

Converted by MC_Buster.

Per serving: 884 Calories (kcal); 56g Total Fat; (54% calories from fat);
40g Protein; 65g Carbohydrate; 155mg Cholesterol; 6795mg Sodium Food
Exchanges: One half Grain(Starch); 4 Lean Meat; 9 One half Vegetable; 0 Fruit;
8 One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.