2 tbsp. paprika
300ml/½ pint chicken or vegetable stock
100ml crème fraîche (about half a tub)
Here is the method:
1. Heat 2 tbsp. oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
2. Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
3. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with cauliflower rice and perhaps a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
Nutrition Per Serving:
Fat 18.7g Protein 36.5g Carbs 11.3g Fibre 1.3g Salt 0.52g
Recipe from here
We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan