Paprika pork and rice


Cooked right, pork can be a delicious meat but this recipe also works well with other meats.


Serves 2

  • 250g pork steaks
  • 1tbsp vegetable oil
  • 1 small onion, sliced
  • 150g mushrooms, sliced
  • 2tsp paprika
  • 125ml chicken stock
  • 2tbsp tomato purée
  • 1tsp cornflour
  • 2tbsp soured cream
  • Boiled rice

Cook the rice to the packet instructions. Cut the pork into strips. Heat half the oil in a large saucepan and cook the pork until brown. Remove from the pan and set aside.


Heat the rest of the oil in the pan and cook the onions until soft. Add the mushrooms and cook for a further five minutes. Return the pork to the pan and stir in the paprika, chicken stock and tomato purée. Simmer for five minutes.


Mix the cornflour in a cup with two tablespoons of cold water. Add to the pan and bring to the boil, stirring. Remove from the heat and stir in the soured cream. Serve with the rice.


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