Ingredients

• 450g/1lb pork fillet, cut into strips
• 2 tbsp seasoned plain flour
• 15g/½oz butter
• 1 tbsp sunflower oil
• 3 small onions, cut into wedges
• 225g/8oz chestnut or button mushrooms, thickly sliced
• 250g carton crème fraîche
•   seasoning
• 225g/8oz rice, boiled, to serve

Method

1. Cut the pork into strips. Coat in the seasoned flour and shake off any excess. Heat the butter and oil in a large frying pan, add the onions and cook for 5 minutes until golden. Using a slotted spoon, transfer the onions to a plate and set aside.
2. Add the pork to the frying pan and cook, stirring, for 5 minutes or until tender. Return the onions to the frying pan along with the mushrooms. Season and cook for 3 minutes until the pork is cooked through and the vegetables are tender.
3. Reduce the heat and stir in the crème fraîche. Heat gently for 2 minutes, making sure that it doesn't boil. Adjust seasoning to taste. Serve with the rice.

Notes