Categories
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Pork & Mushroom Stroganoff |
Tips: You can buy ready-made meat,
vegetable, and fish stocks from leading
supermarkets. Although more
expensive, they are better nutritionally
than stock cubes, which are high in salt
and artificial flavorings. Homemade
stock is best of all.
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Yield:4
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INGREDIENTS: |
| 12 oz |
lean pork tenderloin |
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| 1 tbsp |
vegetable oil |
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| 1 |
medium onion, chopped |
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| 2 |
garlic cloves, crushed |
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| 1 oz |
all-purpose flour |
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| 2 tbsp |
tomato paste |
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| 1 3/4 cups |
fresh chicken or vegetable stock |
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| 4 1/2 oz |
button mushrooms, sliced |
|
| 1 |
large green bell pepper, seeded and diced |
|
| 1/2 tsp |
ground nutmeg |
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| 4 tbsp |
low-fat unsweetened yogurt, plus extra to serve |
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salt and pepper |
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white rice, freshly boiled, to serve |
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chopped fresh parsley, to garnish |
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ground nutmeg, to garnish |
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DIRECTIONS:
- Using a sharp knife, trim away any excess fat and silver skin from the pork, then cut the meat into slices 1/2 in thick.
- Heat oil in a large skillet and gently fry the pork, onion, and garlic for 4-5 minutes until lightly browned.
- Stir in the flour and tomato paste, pout in the stock, and stir to mix thoroughly.
- Add the mushrooms, bell pepper, seasoning, and nutmeg. Bring to a boil, cover , and simmer for 20 minutes, until the pork is tender and cooked through.
- Remove the saucepan from the heat and stir in the yogurt.
- Serve the pork and sauce on a bed of rice, garnished with chopped parsley. Spoon the extra yogurt on top of the pork and mushrooms and dust with ground nutmeg.
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