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Ingredients
Method
- 3 sliced onions
- 600g pork fillet, sliced into bite-size chunks
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 300ml chicken stock
- 100ml crème fraîche
- Salt and pepper
- Heat 2 tbsp of oil in a pan, and fry the onions for 10 mins to soften and lightly colour. Add the pork to the pan and fry to seal and brown all over. Stir in the spices, season, and add the stock and bring to a simmer. Cover and cook for 35 mins, then stir in the crème fraîche and cook for 2 mins more. Serve with brown rice and broccoli.
50 mins
4 serving
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