Pork and sweet-pepper stroganoff
87
- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
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 24g, Carbohydrates 12g, Fat 8g, Fibre 3g, Sodium 815mg.
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.