low-fat pork stroganoffrating:
200g pork steaks
1 TBS corn oil
1 medium onion, finely chopped
1 TBS brandy (optional)
50ml cihcken stock (or use chicken bovril and hot water)
100ml low-fat >crème fraîche
1 tsp paprika
salt and freshly ground black pepper
Cut the pork into thinish slices (about 1cm) then half each slice. Pat them dry on kitchen roll if necessary.
Heat the oil in a frying pan until very hot. Add the pork and cook for 1-2 minutes till the underside is sealed and golden. Turn them over and cook the other side then remove to a warmed plate.
Put the onion in the pan and stir-fry on a slightly lower heat for about eight minutes, until soft and just starting to turn golden. Return the meat to the pan and stir-fry for another minute.
Then add the brandy and, when it's bubbling add the mushrooms and stock, turn down the heat and simmer for two minutes.
Add the crème fraîche, paprika and seasoning<, stir and let everything barely simmer for a further two minutes.
Check the seasoning and serve dusted with paprika.
If you are counting: per serving: 305 kcals; 18g fat (7g saturated)