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