Pork Stew with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 33.8 μg | (75 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,368 mg | (34 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams lean Pork
- 2 Tbsps vegetable oil
- 2 onions
- 500 grams button Mushroom
- 1 generous pinch cayenne pepper
- 1 Tbsp Mustard
- 0.13 l white wine
- 400 milliliters Vegetable broth
- 0.13 l Whipped cream
- 1 yellow Bell pepper
- 2 Tomatoes
- 1 Tbsp Pastry flour
- 2 Tbsps butter
- salt
- peppers
- parsley
- 1 large potato (cooked)
- 4 Tbsps Yogurt (0.1% fat) (low fat)
Preparation steps
Rinse pork, pat dry and cut into bite-size pieces. Peel onion and finely chop. Rinse bell pepper and tomatoes, cut in half and remove seeds.
Heat oil in a saucepan, brown pork in portions, remove and set aside. Then saute onions, bell peppers and tomatoes briefly, add wine and broth, stir in mustard and cayenne, mix, and season with lemon juice, salt and pepper. Simmer for 10 minutes, puree with an immersion blender and strain through a sieve. Add pork back to saucepan and simmer uncovered for 40 minutes. Peel potato and finely dice. Trim mushrooms and cut into slices. Add potatoes and mushrooms to the saucepan and cook for another 10 minutes. Mix butter and flour and add to the saucepan. Add cream, stir, bring to a boil again and season to taste.
Just before stirring, stir in yogurt. To serve, arrange on warmed plates and serve.
