Ingredients

• 2 lb pork fillet
• 2 tablespoonfuls oil
• 2½ oz butter
• 8 oz onions, skinned and chopped
• 8 oz button mushrooms
• 3 level tablespoonfuls flour
• ½ pint beef stock
• ¼ pint white wine
•   salt
•   black pepper, freshly milled
•   chopped parsley
•   croutons

Method

1. Cut the pork into 1–1½ in. pieces. Heat the oil in a frying pan, add the pork and cook quickly to brown and seal the surface. Remove from the pan and transfer to an ovenproof casserole.
2. Heat 2 oz butter in the frying pan, add the onions and cook slowly until soft. Add the mushrooms and cook quickly, then transfer to the casserole.
3. Add the flour, beef stock, and white wine to the pan, stir to combine, season with salt and freshly milled black pepper, and pour over the pork in the casserole.
4. Cover and cook in the oven at 350°F (mark 4) for about 1½ hours until the pork is fork tender. Serve sprinkled liberally with chopped parsley. Garnish with croutons or sliced, toasted French bread.

Notes