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!