aem wrote:
> On Mar 5, 10:14 am, "Dimitri" > wrote:
> [snip]
>> 4. I really like the flavor of mustard with pork - I would have been
>> tempted to use some Dijon to the dish.
>>
> Oh, good idea. I already knew from my stroganoff experience that
> tomato paste wouldn't do much for me, but a little Dijon would have
> been right on. -aem
>
>
In addition to things you have mentioned (possibly onions and
Worcestershire sauce--and paprika; or onions, white wine and
paprika), I was thinking of a coarse, seedy mustard. (I still
have to work out a nice mustard cream sauce.)

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)