| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Vegetarian |
Main, Dish |
4 |
Servings |
INGREDIENTS
| 350 |
g |
12 oz pork fillet trimmed of |
|
|
Fat |
| 15 |
ml |
1 tbsp soya oil. |
| 2 |
lg |
Onions peeled and chopped. |
| 1 |
|
Green pepper de-seeded and |
|
|
Chopped |
| 1 |
|
Clove of garlic, crushed. |
| 15 |
ml |
1 tbsp Paprika. |
|
|
Sprig of thyme. |
| 400 |
g |
14 oz can of chopped |
|
|
Tomatoes |
| 15 |
ml |
1 tbsp tomato pure. |
| 400 |
g |
14 oz cooked kidney beans. |
| 75 |
ml |
5 tbsp water. |
INSTRUCTIONS
Cut the pork into medium sized pieces. Heat the oil and brown the meat.
Remove from the pan. Gently fry the onions and pepper in the pan for 5
minutes or until soft. Add the garlic and cook for a further minute. Stir
in the paprika and thyme and cook for 2 minutes. Return the meat to the pan
with the tomatoes, tomato pure, kidney beans and water. Gently simmer for
one hour.
286 Kcals 1197 kj 27,7 G protein 25,2 G carbohydrate of which 7,9 G sugar.
9,1 G fat of which 2,7 G saturate. 0,1 G sodium. 9,6 G dietary fibre.
VARIATION
COURGETTE AND BEAN GOULASH.
For a vegetarian version use 450 G 1 lb of courgettes instead of the meat,
adding them with the garlic.
186 Kcals 777 kj 11,4 G protein 30,2 G carbohydrate of which 7,8 G sugar.
3,4 G fat of which 0,3 G saturate. Trace of sodium. 9,6 G dietary fibre.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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