Pork and paprika casserole

This low calorie casserole recipe is full of flavour and so easy to make for a warming winters night dinner.

Serves: 4

Time to make: 2 hrs 15 mins

Hands-on time: 5 mins

Ingredients

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2 teaspoons olive oil or canola oil

2 medium onions, quartered

2 stalks celery, sliced

500g shoulder pork, diced

1 red capsicum, sliced

1 tablespoon paprika

1 cup water

2 tablespoons cornflourcornstarchX

1 cup sautéed mushrooms (optional)

salt and pepper, to season

fresh parsley, to garnish

Instructions

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1 Set oven rack just below the middle. Preheat oven to 180°C. Heat oil in a large casserole dish with a tightly fitting lid. Add onions and brown lightly then add celery and cook for a few more minutes.

2 Add pork, capsicum, paprika and water and stir to combine. Cover with the lid (place a piece of foil under the lid of casserole if it does not fit tightly), then place casserole in oven.

3 Bake for 1 1/2-2 hours at 180°C. When meat is tender, thicken by stirring in cornflour mixed to a paste with water then add sautéed mushrooms (if using).

4 Season to taste with salt and pepper then sprinkle with chopped parsley just before serving.

Variations

Make it gluten free: Check cornflour is gluten free.

Nutrition Info (per serve)

Calories 244 cal

Kilojoules 1020 kJ

Protein 27 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 2 g

Sodium 270 mg

Calcium 40 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.