Pork Stroganoff with Brown Rice
Makes 1 serving

INGREDIENTS
170 g Pork tenderloin (Cut into finger-width strips. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Mushrooms (Chestnut ones, thickly sliced.)
60 g Onion
1 clove, about 3 g Garlic
Two teaspoons Paprika
1 tsp, about 6 g Dijon mustard
100 g Chicken stock (Made up from a cube or a pot.)
50 g Greek yogurt, 5% fat
140 g Cooked brown rice (Cooked weight.)
1 tsp (5 g) Olive oil
A handful, chopped Fresh parsley

METHOD
1. Sear the pork strips in the oil in a very hot pan for two minutes, in one layer, until browned but not cooked through. Lift them out.
2. Fry the mushrooms in the same pan over a high heat until they have given up their water and browned, then add the onion and cook for four minutes. Stir in the garlic and paprika.
3. Add the stock and mustard and bubble for two minutes, then return the pork and simmer for two more until it is just cooked.
4. Take the pan off the heat, stir in the yogurt and parsley and serve over the rice.

Contains milk, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Yogurt goes in off the heat or it splits. Five per cent Greek yogurt is thick enough to make a sauce and is about half the calories of soured cream.
The mushrooms are cooked alone first so they brown. Put in with the onion they boil in their own liquid and the dish tastes grey.

Full recipe: https://www.getfuel8.com/recipes/pork-stroganoff-brown-rice
