Pork Stroganoff:

2 oz butter

1 tbsp oil

1 small chopped onion

6 oz mushrooms

1 tsp French mustard (I use Dijon)

1 tsp tomato puree

¼ pt double cream (approx, think I use more like ½)

2 lb pork fillet

4oz dry martini

Pinch dried basil and tarragon

Juice of ½ lemon

Salt and Pepper

Melt half of butter in a pan and slowly fry onion and mushrooms until soft. Add mustard, tomato puree and cream.

Heat oil and remaining butter in a pan and gently fry meat over high heat until browned. Pour over vermouth and reduce until you cannot smell alcohol. Blend in sauce, herbs and lemon juice, salt and pepper. Gently simmer until pork is well cooked. If you cook the day before eating you may find you need to add some water to reduce the sauce.

I think this could also be made with Crème fraîche but I have not tried