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Pork Stroganoff with Leeks, Mustard and Tarragon

Posted By leek On July 15, 2011 @ 2:55 am In Recipes | No Comments

Fry the ingredients.
Heat the butter and oil in a large frying pan and add the leeks. Sauté for 2 – 3 minutes until they begin to soften. Remove and set aside. Add the pork to the pan and fry quickly for 6 – 7 minutes until lightly brown. Add the wine and simmer for 2 – 3 minutes.

Make the sauce.
Open the tub of crème fraiche and stir in both the mustards. Add this to the pork and stir in the leeks. Cook for 2 – 3 minutes until the cream has thickened and the pork is cooked through. Stir in the tarragon and season with freshly ground black pepper.

To serve.
Serve immediately with rice.

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