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Before you jump to Pork ragout with paprika and green olives recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesn't Have To Be Difficult.
Every person has heard the words "an apple a day will keep the doctor away", nevertheless the question is, is this really a true statement. You may know people that live by this and also demand that their children live by this rule as well. This specific thought can be identified in country's all around the world and people follow it as gospel with out ever learning why they should eat an apple a day. In this post we are going to be looking at apples to see if they really are a food that will help to keep you healthy.
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Thus, it should be somewhat obvious that it's not at all difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let's go back to pork ragout with paprika and green olives recipe. You can cook pork ragout with paprika and green olives using 13 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Pork ragout with paprika and green olives:
- Get 400 g of lean ground pork.
- Prepare 1 of medium onion, chopped.
- Prepare 4 cloves of garlic, chopped.
- You need 2 of heap tsp smoked paprika.
- You need 1 tsp of dry oregano.
- Take 2 tbsp of tomato paste.
- Prepare 6-8 of baby white potatoes, unpeeled and halved.
- You need 1 of red pepper, chopped.
- Get 1 of carrot, peeled and chopped into 1/2 cm diagonal slices.
- Use 1 cup of green olives, pitted (I used Castelvetrano).
- Get 1-796 ml of can diced tomatoes.
- Take 1 cup of chicken stock.
- Get of Fresh Italian parsley for garnish.
Steps to make Pork ragout with paprika and green olives:
- Add a splash of olive oil to a large pan on medium-high heat. Add the pork mince and let fry, breaking the meat up as it cooks. Cook until the meat starts to brown (about 5 minutes), then drain all but a few tbsp oil from the pan..
- Add the onion and garlic to the pan. Fry for 2 or 3 minutes, then sprinkle in the paprika and oregano, and add the tomato paste. Stir well, and fry another 2 or 3 minutes..
- Add the potatoes, red pepper, carrot, and olives. Add a good pinch of salt and several grinds of black pepper, and give everything a toss..
- Pour in the diced tomatoes and chicken stock, and bring to a simmer. Turn the heat down to medium-low. Let cook for about 30 to 40 minutes, or until the potatoes are done, the sauce is reduced and thickened, and the carrots are fork tender. Check and adjust the seasoning. Top with a sprinkle of freshly chopped parsley before serving..
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