- Total Time:
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Ingredients:
- 375 g (12 oz) fettuccine
- 2 teaspoons olive oil
- 1/2 teaspoon minced garlic
- 2 teaspoons poppy seeds
- 500 g (1 lb) pork fillet, cut into strips
- 8 ounces sliced mushrooms
- 1 tablespoon butter
- 1 medium onion, halved or quartered and thinly sliced
- 1/2 cup flour seasoned with 1/2 teaspoon salt, dash pepper, and 1/4 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 can (14 ounces) cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream
How To Cook:
- Cook fettuccine in boiling water in a large saucepan following packet instructions. Drain and toss through olive oil, minced garlic and poppy seeds (I used sesame seeds as an alternative as poppy seeds are not available here in Dubai) Set aside to keep warm.
- Sauté sliced mushrooms in butter in a large skillet until just tender. Remove to a bowl; set aside.
- Toss pork in seasoned flour to coat, shake off excess.
- Add oil to skillet; brown pork with onions, stirring frequently. Add back the mushrooms, the beef broth, ketchup, and Worcestershire sauce. Simmer briskly for 5 minutes. Cover and continue to simmer over low heat for 20 minutes longer.
- Stir in sour cream and heat through. Serve immediately with fettuccine.
