INGREDIENTS: Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp, Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish
COOKING: 1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley.
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