450 g pork fillet; cut into strips
freshly ground black pepper
25 g butter
225 g carrots; peeled, cut into strips
1 large onion; chopped
100 g mushrooms; sliced
3 tablespoons Irish whiskey
150 ml soured cream
fresh parsley; chopped, to garnish
Yield: 4 servings
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 whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley.