Paprika pork with fennel and caraway

 

     Fennel alway tastes very good with pork, and combined with caraway seeds adds an aromatic flavour to this Middle European dish.

Serves 4

• 15 ml olive oil
• 4 boneless pork steaks
• 1 large onion, thickly sliced
• 400 gr can chopped tomatoes
• 5 ml fennel seeds, lightly crushed
• 2 ml caraway seeds, lightly crushed
• 15 ml paprika
• 30 ml soured cream
• Salt and freshly ground black pepper
• Paprika, to garnish
• Buttered noodles and poppy seeds, to serve

Heat the oil in a large frying pan ; add pork steaks and brown on both side.
Lift out the steaks and put them on a plate.

Add the onion to the oil remaining in the pan ; cook for 10 minutes, until soft and golden.
Stir in the tomatoes, fennel, caraway seeds and paprika.

Return the pork to the pan and simmer gently for 20-30 minutes until tender ; season with salt and pepper.
Lightly swirl in the soured cream and sprinkle with a little paprika.

Serve with noodles tossed in butter and sprinkled with poppy seeds.

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