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Ingredients
  • 3 tbsp olive oil
  • 4 boneless pork shoulder steaks
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 onion peeled and thinly sliced
  • 6 mushrooms sliced (I like chestnut mushrooms, but use your favourite)
  • 3 cloves garlic minced
  • 2 tbsp plain (all-purpose) flour
  • 360 ml (1 ½ cups) chicken stock
  • ½ tbsp tomato puree paste for US
  • ½ tbsp white wine vinegar
  • 60 ml (¼ cup) double (heavy) cream
  • subheading: To Serve:
  • 2 tbsp freshly chopped parsley
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