Pork Stroganoff by Johnnie Mountain

I love this cookery book by Johnnie Mountain, the photography and the recipes are mouthwateringly good.  I just had to cook this retro recipe from his book using pork rather than the traditional beef.

Ingredients
450g pork loin steaks, trimmed
1 teasp paprika
30g unsalted butter
4 shallots, thinly sliced
450g chestnut mushrooms, thinly sliced
1 fat clove of garlic, crushed
150ml beef stock
1 tbsp vegetable oil
2 tbsp brandy
300ml creme fraiche
1 teasp Worcestershire sauce
2 teasp Dijon mustard
1 small handful of flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Basmati rice, to serve.

Method 
Cover the pork steaks with cling film and beat with a meat mallet or rolling pin until about 5mm thick.  Cut the pork into little finger sized strips and transfer to a bowl.  Toss the pork in the paprika and leave to marinate for about 30-35 minutes.  Melt the butter in a large,deep frying pan over a medium heat.  When the butter is foaming, add the shallots and cook for 3-4 minutes until softened.  Add the mushrooms and cook for about 5 minutes until tender and any liquid coming from them has evaporated. Add the garlic and cook for a further minute.  Pour in the stock, increase the heat, then boil until it has almost evaporated and looks syrupy.  Transfer the mushroom mixture to a bowl.  Put the oil in the frying pan and return to to a high heat.  When the oil is shimmering, add the pork and spread it out evenly in the pan. Season with salt and and cook for about 3 minutes until browned on the underside but still slightly pink on the to, then stir in the brandy and either carefully flame the brandy or let it boil until evaporated. Add the mushroom mixture and reduce the heat to very low. Stir in the creme fraiche, Worcestershire sauce and mustard, then season with salt and pepper.   Heat very gently until the sauce is warmed through, then scatter the parsley over and serve with rice.