Yield: 6 Servings
|1½ pounds||Pork stew meat, cut into|
|\N \N||1-1/2 inch cubes|
|1½ cup||Water, divided|
|1 teaspoon||Instant chicken bouillon|
|1 cup||Chopped onion|
|1 \N||Garlic clove, minced|
|¾ cup||Sour cream|
|2 tablespoons||Snipped fresh parsley|
|1 pack||(12 oz) noodles, cooked|
|\N \N||And drained|
In a saucepan coated with nonstick cooking spray, brown pork; drain.
Remove meat and set aside. In the same pan, bring 1-¼ cupes water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil, cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles. Diabetic Exchanges: One serving (prepared with low-sodium bouillon and light sour cream and without noodles) equals 4 lean meat, ½ starch, also, 251 calories, 99 mg sodium, 76 mg cholesterol, 6 gm carbohydrate, 30 gm protein, 12 gm fat.
Taken from Taste of Home December/January 1996 issue Enjoy!