PREPARE SIDES: Cook rice or noodles and set aside. See here for rice instructions.

SAUTÉ ONION: Heat 1 Tbsp of butter and 1 Tbsp of oil in a large frying pan or skillet. Add the onion, season with a little salt, and cook gently for 5 minutes until golden and softened. Remove from pan and set aside.

COOK MUSHROOMS: Add another tablespoon of butter to the pan and half the mushrooms. Cook, occasionally stirring, until golden brown. Remove from the pan and repeat with another tablespoon of butter and the remaining mushrooms. Remove from the pan and set aside.

BROWN PORK: Add the remaining butter and oil to the pan and place over medium-high heat. Cook the pork until lightly golden brown, stirring once or twice.

COMBINE INGREDIENTS: Add the wine and stock to the pan, and use a wooden spatula to scrape up any browned on flavour on the bottom of the pan. Add the mustard and paprika to the pan, stir, then return the onions, mushrooms, any resting juices and the thyme to the pan, stirring to combine. Bring to a simmer, then reduce the heat to medium.

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ADD SOUR CREAM: Stir through the sour cream, season with salt and pepper and cook for 2-3 minutes until heated. Taste, add a little more paprika or mustard to taste, then serve immediately with rice or noodles. Sprinkle with fresh parsley if using.