Pork-and-pepper stroganoff
Chatelaine
* PLUS Cooking time: 7 minutes
Yvonne Duivenvoorden
Creamy, saucy and incredibly satisfying, this cheater stroganoff doesn't use flour or butter. We've also cut corners on cooking time, without compromising any of the taste.
Ingredients
-
1
pork tenderloin
-
1
large
onion
-
1
large
jalapeno
, 1 tbsp finely chopped chipotle pepper in adobo sauce
-
250-g pkg
sliced button
mushrooms
, about 3 cups
-
1/2 cup
chicken broth
-
Generous pinches
paprika
, or nutmeg
-
1/4 tsp
salt
-
1
red
bell pepper
-
3/4 to 1 cup
sour cream
-
2
green onions
Instructions
- Slice pork into bite-sized strips. Chop onion. Taste jalapeno. Remove seeds if it’s too hot. Finely chop. Lightly coat a large frying pan with oil and set over medium-high heat. Add pork and sauté until it loses its pink colour, from 2 to 3 min. Add onion, jalapeno, mushrooms, broth, paprika and salt. Bring to a boil. Then cook, uncovered and stirring occasionally, until pork is almost cooked through, from 3 to 4 more min.
- Meanwhile, slice pepper into strips and add. Stir frequently until tender-crisp and pork is cooked through, about 2 min. Remove from heat and mix in as much sour cream as you like along with green onions. Lovely over egg noodles.
Nutrition (per serving)
- Calories
- 211,
- Protein
- 24 g,
- Carbohydrates
- 10 g,
- Fat
- 8 g,
- Fibre
- 2 g,