Pork and Mushroom Stew
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39.1 mg | (326 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 34.4 μg | (76 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,660 mg | (42 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 691 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Pork cutlets (about 80 grams or 2.8 ounces)
- 2 Bell pepper (red and green)
- 250 grams button Mushroom
- 1 onion
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 150 milliliters Beef broth
- 75 milliliters Whipped cream
- ground paprika
Preparation steps
1.
Rinse meat and pat dry. Flatten with a mallet in needed. Rinse peppers, cut in half, remove seeds and ribs and cut into short strips. Rinse and slice mushrooms. Peel and mince onion.
2.
Season meat with salt and pepper. Heat oil in a nonstick pan and cook meat until both sides are golden brown. Remove meat from pan and cook onions in drippings until golden brown. Add mushrooms and fry for 1-2 minutes. Add pepper slices and sprinkle with flour. Deglaze with wine and broth. Simmer for 2-3 minutes. Add cream and a little more broth, as desired, and let simmer. Season with salt, pepper and paprika and put meat back into pan. Cook 3-4 minutes more and serve.
