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Pork Fillet Casserole

Servings:           4
Total Time:        1 hr
Cooking Time:  45 mins

Download this Recipe (.pdf)

Ingredients

700g pork (or chicken) fillets

4 Tbsp self-raising or cake flour
2 tsp smoked paprika powder

2 Tbsp light olive oil or coconut oil
2 Tbsp butter
2 medium onions, peeled, halved & sliced
300g fresh button mushrooms, sliced
2 tsp finely chopped garlic
1 tsp finely chopped chillies (optional)
1 tsp dried sage
400ml milk
white onion soup powder, for thickening
4 Tbsp freshly chopped parsley
salt & freshly ground pepper

Method

Remove any sinew from the fillet and slice the pork into thick medallions.

Place the flour & paprika into a plastic bag and shake to mix. Add the pork medallions to the bag and toss to coat the meat.

Melt the olive oil & butter in a large shallow saucepan, add the pork (without any excess flour) and brown on both sides.
Add the onion and stir-fry for 2-3 mins.
Add the mushrooms, garlic, chillies & sage and stir-fry for 2-3 mins.
Stir in the milk, bring to a boil, reduce the heat and simmer for 10 mins.

If necessary, stir in soup powder a little at a time to reach a thick & creamy consistency and simmer for 2 mins to fully absorb.
Fold in the parsley.
Season with salt & pepper & serve.

Banting/LCHF
Use almond flour - not self-raising or cake flour for coating.
Use White Onion Soup Mix - not commercial soup powder.

Serving Suggestion

Serve with Potato Mash, Cauli Mash, rice or Cauli Rice, and vegetables or a salad.
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