This recipe is adapted from a James Martin beef fillet stroganoff, which is absolutely delicious, but rather naughty as it contains full fat sour cream and butter, plus it contains beef fillet which isn’t the cheapest cut for an everyday meal!
This healthy version contains reduced fat creme fraiche, only a little oil and lean tender pork fillet. It still tastes amazing but the saturated fat content is slashed, as is the cost. Quick and easy to make, it is a perfect family dinner, especially when served with tagliatelle and maybe some tender stem broccoli. Enjoy, Mrs H x
Serves 4, smartpoints 11 (when served with tagliatelle)
400g Pork fillet, thinly sliced
250g chestnut mushrooms, sliced
1 onion, peeled and sliced
1 clove of garlic, finely chopped
1 and 1/2 tsp sweet smoked paprika
2tbsp tomato purée
150ml beef stock
200g reduce fat creme fraiche
Handful of chopped parsley
Heat a shallow pan to a medium heat and spray. Add the onions and cook for a few minutes until soft. Add the mushrooms and garlic and cook for a few minutes more.
Add the paprika, tomato purée and stock and cook for a few minutes more, set aside.
Spray a large frying pan and place on a medium heat. Fry the pork in 2 batches so the pork almost cooks through and browns nicely. Add the pork to the mushroom mixture and then stir in the creme fraiche. Heat through for a few more minutes, season to taste and sprinkle in some parsley.
Serve with tagliatelle and a good grinding of black pepper.