This is a really easy recipe and a proper winter warmer. It tastes lovely and creamy without being as naughty and its really filling. It’s really good to cook for just two people and as you use tomato puree rather than chopped tomatoes so the quantities can be easily halved to make for one, or doubled to make for four!
Serves 2 = 12sp (previously 12pp) each
1 onion, finely sliced
200g pork steak cut into smallish chunks
2 small cloves of garlic, peeled and crushed
Pack of mushrooms, finely sliced
1 pepper, deseeded and sliced
1 teaspoon smoked paprika
Half teaspoon paprika
Quarter teaspoon cayenne pepper
Sprinkle of crushed chillies
1 tablespoon of tomato puree
250ml chicken stock (made with 1/2 chicken stock cube)
100ml half fat sour cream
120g dry long grain rice
Pack of Green Beans, trimmed
Fry your thinly sliced onion for 8-10 minutes until soft. Add the pork and continue to fry until pork is cooked. Add the garlic and cook for another minute then add mushrooms and peppers. Cook until the peppers and mushrooms start to soften 2-3 minutes. Add the smoked paprika, paprika and cayenne pepper, stir and cook for another minute. Then add the tomato puree and mix. Then pour your stock over the top. Add the crushed chillies. Simmer for 10 minutes until well combined.
Meanwhile cook your rice. I popped my rice on at the same time as I poured the stock onto the pork mixture and let the pork simmer for the same amount of time as it took the rice to cook. Three minutes before your rice is cooked throw a handful of green beans into the rice and water and let them cook in there (to avoid wasting another pan!). Once the pork is cooked through, take off the heat and stir through your sour cream and season well.
Serve in a nice deep bowl so you don’t waste any of the lovely sauce with the green beans on the side.