Paprika pork with pappardelle
lean pork fillet
320 g, (buy 400g), fat trimmed, thinly sliced
2 medium, thinly sliced
1 tbs, mild
salt reduced chicken stock
1 large, thinly sliced
200 g, button, thickly sliced
extra light sour cream
⅓ cup(s), (80g)
250 g, pappardelle
200 g, trimmed
300 g, baby, trimmed, peeled (1 bunch)
- Heat oil in a deep non-stick frying pan over medium heat. Cook pork, turning, for 5 minutes or until browned and cooked through. Remove from pan.
- Add onions to same pan. Cook, stirring, over medium heat for 10 minutes or until caramelised. Add paprika and flour. Cook, stirring, for 30 seconds. Gradually add stock, stirring constantly to prevent lumps. Add capsicum and mushrooms and bring to the boil. Reduce heat to low and simmer for 10 minutes or until vegetables are tender. Add sour cream and pork and cook, stirring, over low heat until heated through (see tip). Season with salt and freshly ground black pepper.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Boil, steam or microwave beans and carrots, separately, until just tender. Drain. Divide pasta among serving bowls and top with pork mixture. Season with freshly ground black pepper and serve with green beans and carrots.