Pork Stroganoff

Serves 4

1 tablespoon vegetable oil
10 oz. minced pork
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 oz. flour
2 tablespoons tomato puree
3/4 pint vegetable stock
3 oz. button mushrooms, wiped and halved
1 green pepper, deseeded and sliced
salt and freshly ground black pepper
8 oz. white long grain rice
3 tablespoons sour cream

Heat the oil in a frying pan.  Add the mince to the pan and cook for 5 minutes.  Stir in the chopped onion and garlic, and cook for 5 minutes.  Stir in the flour and tomato puree, continue to cook for 1 minute, then add the vegetable stock, button mushrooms and pepper slices.  Season well with salt and ground black pepper.  Reduce the heat to a simmer and continue to cook, stirring occasionally, for 20 minutes.  Meanwhile, cook the long-grain rice in salted boiling water for 15 minutes, or until tender.  Drain well.  Stir the soured cream into the stroganoff and continue to cook for 10 minutes.

Spoon the cooked rice around the edge of a warmed serving plate, then spoon the stroganoff into the centre of the rice.   Serve with extra soured cream, if liked.