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Ingredients

2 tablespoons olive oil
4 x pork medallions (pork loin steak)
4 garlic cloves, crushed
2 teaspoons mild paprika
200g button mushrooms
1 brown onion, cut into thin wedges
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/3 cup chicken stock
200ml tub crème fraiche
200g green beans, halved lengthways
1 cup dried risoni pasta
2 tablespoons chopped fresh flat-leaf parsley leaves

Method

Step 1 Preheat oven to 200C/180C fan-forced. Bring a large saucepan of water to the boil over high heat.
Step 2 Heat 1 tablespoon of oil in a large flameproof baking dish over medium-high heat. Cook pork for 1 to 2 minutes each side or until browned. Transfer to a plate.
Step 3 Combine remaining oil, garlic and paprika in a large bowl. Season with salt and pepper. Add mushrooms and onion. Toss to combine. Transfer to baking dish. Bake for 15 minutes.
Step 4 Using same large bowl, add tomato paste, Worcestershire sauce, stock and 1/2 the crème fraiche. Whisk to combine. Season with salt and pepper.
Step 5 Place pork, sauce mixture and beans in tray. Bake for 8-10 minutes or until vegetables are tender and pork is just cooked through.
Step 6 Meanwhile, cook pasta following packet directions. Drain. Scatter tray bake with parsley. Serve with pasta and remaining crème fraiche.

Pork stroganoff tray bake

How to make Pork stroganoff tray bake

Ingredients

Method