Pork and Pepper Paprikash

Our slimmed-down version of classic Hungarian paprikash has a creamy texture, but it contains little fat because of the lean pork and beta carotene-rich peppers.

INGREDIENTS:

1 pork tenderloin
1 tbsp paprika
1 tbsp all-purpose flour
pinch of cayenne pepper
vegetable oil
2 garlic cloves
1 onion
4 cups of sliced mushrooms
tsp salt
1 red pepper and 1 green pepper
¼ cup of chicken broth
½ tsp Worcestershire sauce
½ cup of non-fat sour cream

DIRECTIONS:

Slice pork into 1-inch strips. In a medium-size bowl, stir paprika with flour and cayenne. Add pork and stir until evenly coated. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add pork. Stir-fry until lightly browned all over, 4 to 5 minutes.

Meanwhile, mince garlic. Cut onion in half lengthwise. Place cut side down and slice each half into thin strips. Once pork is cooked, remove to a plate. Add more oil to pan, if needed, then add garlic, onion and mushrooms. Sprinkle with salt. Stir often until mushrooms start to brown, 4 to 5 min. Meanwhile, core and seed peppers, then thinly slice. Add to browned mushrooms and stir often until tender-crisp, 2 to 3 min.

Return pork to pan. Stir in chicken broth and Worcestershire. Stir often until most of liquid is evaporated, about 2 min. Remove from heat, then stir in sour cream.

EXCHANGES
Makes 4 servings; 1 serving = 3 proteins