Pork stroganoff

Yield: 6 Servings

Measure Ingredient
1½ pounds Pork stew meat, cut into
\N \N 1-1/2 inch cubes
1½ cup Water, divided
1 teaspoon Instant chicken bouillon
\N \N Granules
2 teaspoons Paprika
1 cup Chopped onion
1 \N Garlic clove, minced
1 tablespoon Cornstarch
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!

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