Recipes
Paprika pork
Smoked paprika gives this dish a warm, spicy flavour. It works just as well using chicken or turkey instead of pork.
Smoked paprika gives this dish a warm, spicy flavour. It works just as well using chicken or turkey instead of pork.
(14 votes)
Cook: 35 Mins
Serves: 4
Price: £1.64 per serving
Nutritional Information
Each 100g serving contains
Energy
1055kj
252kcal
1055kj
252kcal
13%
Fat
12.1g
12.1g
Med
17%
17%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
4.1g
4.1g
Low
5%
5%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1055kj/252kcal
Typical energy values per 100g:
1055kj/252kcal
Ingredients
590g Butcher's Selection Pork Loin Steaks, trimmed
2 tbsp sunflower oil
1 large onion, thinly sliced
350g mushrooms, sliced
1 level tbsp smoked paprika
250ml chicken stock, made with 1 stock cube
3 level tbsp tomato purée
2 level tsp cornflour
4 level tbsp reduced fat soured cream
Boiled rice to serve
Method
1
Cut the pork loin into strips about the size of your finger. Heat 1 tbsp of the oil in a large frying pan and cook the pork in two batches until browned. Tip into a bowl along with the meat juices.
2
Heat the rest of the oil in the pan, add the onion and cook over a medium heat for 3 minutes until soft but not coloured. Add the mushrooms and cook for another 8 minutes.
3
Return the pork to the pan and stir until hot. Stir in the paprika, chicken stock and tomato purée, then simmer for 5 minutes.
4
Mix the cornflour with 3 tbsp cold water and add to the pan, stirring. Bring to the boil, remove from the heat and stir in the soured cream. Serve with rice.