Creamy Hungarian Pork Paprikash with Wholegrain Basmati Rice

  

This simple delicious Hungarian recipe uses only a few key ingredients to create a flavourful and comforting dish with the spicy warmth of paprika accentuating the tender pork fillet, caramelised onions and sweet bell peppers. This is accompanied by a generous side of fluffy basmati rice to soak up the beautifully creamy flavour filled sauce although I have served it with pasta and it’s equally as gorgeous. This beautiful compilation will keep the chill out on these cool January nights. This serves 4 people at 13 Smartpoints per serving (paprikash 7sp, Rice 6sp – It will be 4 Smartpoints in total for a serving including both the paprikash and rice if following the No Count Plan, but could be lowered to 0 Smartpoints if you use Low Fat Natural or Greek yogurt in place of Crème Fraiche).   

400g Lean Pork Fillet Diced

1 Large White Onion Sliced

200g Mushrooms Sliced

1 Red Bell Pepper Sliced

1 Yellow Bell Pepper Sliced

1 Clove Garlic Minced

1 Tbsp Smoked Paprika

¼ Tsp Dried Cumin

1 Tbsp Tomato Purée

1 Tbsp Worcestershire Sauce

200ml Chicken Stock

100g Crème Fraiche

Salt & Black Pepper

A Handful of Fresh Flat Leaf Parsley

240g Dried Weight Wholegrain Basmati Rice  

Prepare the rice according to the packet instructions. Take the crème fraiche from the fridge & measure it into a bowl which will allow it to come up a bit closer to room temperature for a while before using to avoid it splitting the sauce, place the remaining crème fraiche back in the fridge. Meanwhile heat a large frying pan over a medium heat & spray with spray oil. Fry the pork fillet pieces until sealed on both sides & cooked through approximately 8 minutes. Remove the pork & set aside in a bowl. Re spray the pan with spray oil & add the onion, peppers & mushrooms and sauté until softened about 6 to 8 minutes. Add the garlic and continue to cook for 30 seconds to a minute. Add the pork back to the pan with the peppers, onions and mushrooms and sprinkle over the paprika and cumin, continue to cook for 30 seconds to a minute. Season with salt & pepper and add the chicken stock, tomato purée and Worcestershire sauce, mix well. Cover with a lid & simmer over a medium heat for about 5 minutes or so. Remove the lid & continue to cook for 10 to 15 minutes until the stock has reduced down to a more sauce like consistency. Remove the pan from the heat & gently stir through the crème fraiche, sprinkle with the torn fresh parsley leaves and serve immediately with the rice and enjoy!  

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Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti

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For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an…

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