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Quick pork and mustard stew
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up this quick and comforting stew in just 40 minutes for an easy midweek meal.
Ingredients:
  • Crusty bread, to serve
  • 500g pork scotch fillet steaks, cut into 2.5cm pieces
  • 4 eschalots, sliced
  • 3 shortcut bacon rashers, roughly chopped
  • 300g cream delight potatoes, cut into 2cm pieces
  • 11.80 gm dijon mustard
  • 11.80 gm wholegrain mustard
  • 300ml Cooking Cream
  • 255.00 gm salt reduced chicken style liquid stock
  • 20.00 ml fresh tarragon leaves, finely chopped
  • Fresh tarragon leaves, extra, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large saucepan, heat half of the oil over medium-high heat. Add the pork and cook, stirring, for 5 minutes until browned. Transfer to a heatproof bowl and cover to keep warm.
  • In a pan over medium-high heat, heat the remaining oil. Add eschalots, bacon, and potato. Cook for 5 minutes, stirring occasionally until they start to soften. Stir in mustards, cream, and stock, bring to a boil, then reduce heat to medium. Simmer uncovered for 10 minutes until the potato is tender, and sauce has thickened.
  • Add the pork back to the pan and generously season with salt and pepper. Cook for 3 minutes until perfectly cooked. Stir in fresh tarragon, then sprinkle with more tarragon and serve with beans and bread.

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