Pork, Mustard and Cream Casserole

Delicious One-Pot Stew

Mar 22, 2009 Elizabeth Gregory

Pork, mustard and cream is a classic combination, and this tasty dish couldn't be easier to prepare.

The following quantities serve four, but could be eked out further with extra vegetables if needed. It is an ideal dish to cook for an informal dinner party as it is very forgiving in terms of its cooking time - if you turn the heat down low prior to the stage where you add the cream, the stew will bubble gently for another twenty minutes or so if need be. Any leftovers will freeze so you could easily double the ingredients and keep the other half for another meal.

Ingredients

500g lean diced pork
2 large onions
1 medium rutabega (swede)
2 large carrots
half head cauliflower
100ml single cream
1 dessertspoon wholegrain mustard
1 pint hot vegetable stock (made up from a stock cube is fine)
1 teaspoon dried oregano
1 dessertspoon olive oil
freshly ground black pepper

Method

Heat the oil in a large flameproof casserole dish. Peel and roughly chop the onion and add to the pan along with the diced pork. Fry over a medium heat for five minutes, stirring every so often to make sure the onions don't burn and that the meat is evenly browned. Season well with black pepper and add the dried oregano.
Meanwhile, peel the rutabege (swede) and the carrots and dice them into cubes. Add to the pan along with the mustard and the vegetable stock. Give everything a good stir, reduce the heat and simmer gently with the lid on for twenty minutes.
Cut the cauliflower into small florets. This will not need as long to cook as the other vegetables, so add to the casserole after twenty minutes and cook for a further ten minutes.
After the casserole has been cooking for a total of thirty minutes, remove the lid and turn up the heat so that any excess liquid bubbles away - this should take around ten minutes.
Stir the cream into the casserole and reduce the heat. Cook for a further five minutes with the lid off. Taste to check the seasoning and add more pepper if needed.
Serve with a green salad and crusty bread, to mop up all the creamy sauce.

Variations: you could use really any vegetables for this dish - try potatoes or parsnips instead of rutabega, or broccoli instead of cauliflower. You could also use diced boneless chicken instead of the pork for a slightly lower fat dish. The mustard in the dish can also be adjusted to suit your taste - these quantities make a fairly mild dish so feel free to add extra if you prefer it to be more piquant.

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