I’ve been making this recipe for a couple of years now. It freezes excellently and is lovely with rice, tagliatelle and mash!
.5tbsp olive oil
500g lean pork loin fillet, thinly sliced
2 medium onion, thinly sliced
250g white mushrooms, thinly sliced
1 large red pepper, thinly sliced
1 red chilli, thinly sliced
1 tbsp tomato purée
1 chicken stock cube made up to 250ml stock
2 tbsp smoked paprika
1tsp Tabasco sauce
150g reduced fat creme fraiche
1. Heat the oil in a deep pan. Add the onions and chilli and cook for 10 minutes before adding the peppers, mushrooms and pork.
2. Cook on a high heat until the meat is browned for about 4 minutes. Add the paprika and cook for a further minute.
3. Add the tomato purée, Tabasco and stock and stir well. Simmer for about 10 minutes until the meat is cooked through.
4. Finally remove from the heat and allow to cool a little before mixing through the creme fraiche and seasoning.
Serve with a side of your choice and some yummy green vegetables always goes well
Nutrition per portion*
This is a great midweek meal and is ready in no time, although I will always make extra for a speedy ready meal from the freezer. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.