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.
Pork and sweet-pepper stroganoff
44
PREP TIME
10 min
Makes
4 servings
* PLUS Cooking time: 12 minutes
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.
FILED UNDER: Dinner lunch stovetop vegetables
