Add a tbsp brandy with the mushrooms for extra flavour or use hot smoked paprika for an extra kick. Great served with rice.
1 tbsp oil
1 onion, sliced
400g pork fillet, cut into thin strips
2 tsp smoked paprika
200g mushrooms, sliced
1 clove garlic, crushed
150g low fat soured cream
¾ tsp LoSalt
500g fresh tagliatelle, to serve
1. Heat the oil in a frying pan and fry the onion and pork for 5 minutes. Add the paprika, mushrooms and garlic and fry for a further 5 minutes.
2. Stir in the soured cream, 75ml water and LoSalt and bring to the boil.
3. Meanwhile, cook the pasta in boiling water for 3-4 minutes, drain and serve with the stroganoff.