lighter pork fillet + mushroom stroganoff

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 4-6,

9 smartpoints 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 

300ml beef stock

200g reduce fat creme fraiche

Handful of chopped parsley



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. Set the pork aside.

Add the onions to the frying pan 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. Stir in the creme fraiche and pork. 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.


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