Recipe - Pork Mushroom And Brandy Casserole

1 tablespoon Olive oil
2 454 g; (1lb) packs lean and
; tender minced pork
; casserole chunks
1 Onion; chopped
125 g Each of oyster; brown cap
and
; button mushrooms
; (4oz)
300 ml Stock; (One half pint)
4 tablespoon Creme fraiche
2 tablespoon Brandy
2 tablespoon Freshly chopped parsley
Salt and freshly ground
black pepper
1 teaspoon Cornflour; blended in a
little
; cold water

Heat the oil in a large flameproof casserole dish or saucepan. Add the pork
and onion and cook for 1012 minutes over a moderately high heat or until
golden brown.

Add the stock, cover and simmer for 1 hour.

Add the mushrooms and cook uncovered for 20 minutes, stirring occasionally.

Stir in the creme fraiche, brandy, half the parsley and seasoning to taste.
Add the blended cornflour and cook for 23 minutes, stirring continually
until smooth. Serve garnished with the remaining chopped parsley.

Converted by MC_Buster.

NOTES : A delicious, rich casserole, enhanced with brandy.

Converted by MM_Buster v2.0l.