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Creamy Pork & Mushrooms
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1 tsp olive oil
1 onion, peeled, halved and sliced
275g pork fillet
250g chestnut mushrooms, halved
Pinch caraway seeds
100ml chicken stock
2 tbsp half-fat crème fraiche
Pinch hot smoked paprika
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In a large frying pan, heat the olive oil and cook the onion for about 5 minutes so it starts to soften.
Slice the pork into pieces about 1cm thick and add to the pan. Brown all over, then stir in the mushrooms and caraway seeds. Cook for 5 minutes, stirring now and again, until the mushrooms start to release their juices.
Pour in the stock and bring to the boil. Lower the heat and simmer, uncovered, for about 10 minutes, until the pork is cooked through.
Remove pan from the heat and stir in the crème fraiche and season.
Sprinkle with paprika and serve with a baked potato and green beans.
Provided with permission from AXA Nutrition & Fitness
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Preparation Time: 5mins |
Serves: 2 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Sarah
United Kingdom |
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