Pork Stroganoff

Let’s Cook Low Fat, p. 10

350g/12 oz lean pork fillet

1 tbsp vegetable oil

1 medium onion, chopped

2 garlic cloves, crushed

25 g/1 oz plain (all-purpose) flour

2 tbsp tomato puree (paste)

425 ml/15 fl oz/1 ¾ cups fresh chicken or vegetable stock

125 g/4 ½ oz button mushrooms, sliced

1 large green (bell) pepper, deseeded and diced

½ tsp ground nutmeg

4 tbsp low-fat natural (unsweetened) yogurt, plus extra to serve

Salt and pepper

White rice, freshly boiled, to serve

Ground nutmeg, to garnish

Trim away the excess fat and silver skin from the pork, then cut the meat into slices 1 cm/ ½ inch thick.

Lots of fun chopping to do for this recipe. :)

Heat the oil in a large saucepan and gently fry the pork, onion and garlic for 4-5 minutes until lightly browned.

Stir in the flour and tomato puree, pour in the stock and stir to mix thoroughly.

SEXY.

Add the mushrooms, (bell) pepper, seasoning and nutmeg. Bring to the boil, cover and simmer for 20 minutes until the pork is tender and cooked through.

GARDEN SEXY.

Remove the saucepan from the heat and stir in the yogurt.

Serve the pork and sauce on a bed of rice with an extra spoonful of yogurt and garnish with a dusting of ground nutmeg. 

The little dollop of yogurt adds a smooth texture to everything, but it's healthier than sour cream. Well played, recipe author. 

My Rating: 4/5 "Stimulating, unusual combination of tastes - bell peppers and nutmeg, together at last! Eating stroganoff over rice, and with pork instead of beef, is a nice spin on our usual conception of the dish. Gotta love innovation."