1 lb pork fillet; cut into
freshly ground black pepper
1 oz butter
1/2lb carrots; peeled, cut into strips
1 large onion; chopped
1/4 lb mushrooms; sliced
3 tablespoons whisky
2/3 cup soured cream
fresh parsley; chopped, to garnish
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.
Add the onions and mushrooms and cook until soft.
Stir in the whisky and soured cream and heat through, do not boil.
Serve garnished with chopped parsley.