Pork and paprika casserole
- 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
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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 2g
Make it gluten free: Check cornflour is gluten free.
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