Paprika Pork in a Pot

This was from my BBC Good Food Magazine a year or so ago. It is so easy to do and is delicious either served over white bean and garlic puree, or egg noodles. Being a low carber, I frequently have it over sauteed spinach with a little garlic added. TRY to get the creme fraiche, in the States I usually find it in the deli section with specialty cheeses. This also freezes very well.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 3  medium onions, thinly sliced
• 21  ounces  pork fillets
• 2  tablespoons paprika
• 1⁄2 pint  chicken stock
• 100  ml creme fraiche
• 2  teaspoons cornstarch, to thicken

Directions

1. Heat 2T of oil in a heavy pan, add onions and fry for 10-15 min, stirring occasionally until softened and lightly colored.
2. Cut the pork in to chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.
3. Stir in the paprika, cook briefly, then add the stock and bring to a boil.
4. Cover and cook for 35 min, until the pork is tender.
5. Stir in the crème fraiche and cornstarch and simmer for a further 2 minutes.