Chef At Hand

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons flour
• 1/2 cup beef, chicken or vegetable broth
• 1 cup milk
• 1 cup chopped crimini (brown button) mushrooms
• 1 medium onion, finely chopped
• 1 clove garlic, minced or crushed
• 1/2 cup blanched baby carrots, sliced into nickel-thin coins
• 1/2 cup (3 or 4) blanched asparagus, sliced into nickel-thin coins
• 2 cups cubed cooked pork (pork roast is best but any pork will do)
• 2 cups cooked white or brown rice (basmati is lovely but any rice will do)
• 1/2 teaspoon salt
• 1/2 teaspoon dried or 1.5 teaspoons fresh and very finely chopped rosemary
• Sweet paprika for sprinkling overtop