Pork and sweet-pepper stroganoff

16

PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 12 minutes
Pork and sweet-pepper stroganoff

Ingredients

  • 1 pork tenderloin
  • 1 large onion
  • 227-g pkg sliced mushrooms
  • 1/2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp paprika
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 large red bell pepper
  • 1/2 cup sour cream
  • 1/2 cup chopped parsley
  • freshly ground black pepper

Instructions

  • Slice pork into bite-size strips or pieces. Chop onion. Lightly coat a large frying pan with oil and set over medium-high heat. Add pork and stir-fry just until it turns colour, 5 to 6 min. Add onion, mushrooms, broth, Worcestershire, paprika, Dijon, thyme and salt. Bring to a boil, uncovered and stirring occasionally, for 5 min. Meanwhile, slice pepper into strips.
  • Add pepper strips and stir frequently until softened slightly, 2 min. Remove from heat and stir in sour cream, parsley and black pepper. Lovely over wide egg noodles.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 24 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,
  • Sodium
  • 815 mg.

Using sour cream in place of b?chamel sauce cuts down on time and fat in this speedy, creamy dish. It’s rich-tasting but low-cal.

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