Creamy Pork and Peppers

cook 10 mins
  • 2 tablespoons olive oil
  • 375 g (12 oz) pork fillet or similar, cut into strips
  • 1 tablespoon smoked paprika
  • 300 g (10 oz) ready-made tomato pasta sauce
  • 150 ml (1/4 pint) soured cream
  • 300 g (10 oz) antipasti peppers, drained
  • chopped parsley, to garnish
  • Heat the oil in a large heavy-based frying pan and cook the pork over a high heat for 5 minutes until golden and cooked through.
  • Add the paprika and cook for a few seconds, then add the pasta sauce and bring to the boil.
  • Reduce the heat, add the soured cream and peppers and heat for 2–3 minutes until piping hot but not boiling.
  • Scatter with chopped parsley to serve, if liked.
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