Shopping & Ingredients List:
3 Onions, thinly sliced
600g Pork Fillet, cut into chunks
2 tbsp Paprika
300ml Chicken Stock
100ml Creme Fraiche
1 tbsp Olive Oil
1. Heat the oil in a pan, add the onions & gently fry for 10-15 minutes, stirring occasionally until softened & lightly coloured.
2. Add the pork to the pan & stir over a fairly high heat to seal & brown all over. Stir in the paprika, cook briefly, then add the stock & bring to the boil.
3. Cover & cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche & simmer for a further 2 minutes before serving.
Macro info per serving