Paprika pork with fennel and caraway
This is a lovely, easy dish and makes a nice change from chicken! Very tasty, low fat, no salt and when served with brown rice and steamed green vegetables provides a filling, nutritious meal that will keep you topped up for hours.
Ingredients
15ml/1tbsp olive oil4 boneless pork steaks1 large onion, thinly sliced1 clove garlic, crushed400g/14oz can chopped tomatoes5ml/1tsp fennel seeds, lightly crushed2.5m/½ tsp caraway seeds, crushedGood sprinkling of fresh rosemary15ml/1tbsp paprika, plus extra to garnish30ml/2tbsp sour creamFreshly ground black pepperNoodles tossed with poppy seeds, to serve
Method
Heat the oil in a large frying pan
Add the pork steaks and brown on both sides. Lift out the steaks and put them on a plate. Add the onion to the oil remaining in the pan.
Cook for 10 minutes until soft and golden. Stir in the tomatoes, fennel seeds, caraway seeds, rosemary and paprika.
Return the pork to the pan and simmer gently for 20-30 minutes until tender. Season with plenty of pepper. Lightly swirl in the sour cream and sprinkle with a little extra paprika.
Serve with brown rice cooked as packet instructions and sliced steamed courgettes or other green steamed vegetables.