Don’t let the midweek rush get the better of you. This 40 minute stew promises smooth sailing.
Ingredients
- 1 tablespoon olive oil
- 500g pork scotch fillet steaks, cut into 2.5cm pieces
- 4 eschalots, sliced
- 3 shortcut bacon rashers, roughly chopped
- 300g cream delight potatoes, cut into 2cm pieces
- 2 teaspoons dijon mustard
- 2 teaspoons wholegrain mustard
- 300ml tub light cooking cream
- 1 cup Massel salt reduced chicken style liquid stock
- 1 tablespoon fresh tarragon leaves, finely chopped
- Fresh tarragon leaves, extra, to serve
- Steamed green beans, to serve
- Crusty bread, to serve
Method
- Step 1Heat half the oil in a large saucepan over medium-high heat. Add pork. Cook, stirring, for 5 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm.
- Step 2Heat remaining oil in pan over medium- high heat. Add eschalots, bacon and potato. Cook, stirring, for 5 minutes or until starting to soften. Add mustards, cream and stock. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender and sauce has thickened.
- Step 3Return pork to pan. Season with salt and pepper. Cook 3 minutes or until just cooked through. Stir in tarragon. Sprinkle with extra tarragon and serve with beans and bread.
- Low carb
Nutrition
2602 kj
Energy
32.9g
Fat Total
14.4g
Saturated Fat
4.5g
Fibre
36.7g
Protein
131mg
Cholesterol
1083mg
Sodium
42.1g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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