Pork Stroganoff
Ingredients| 1 1/2 lb pork stew meat, cut into 1 1-1/2 inch cubes 1 1/2 cup water, divided 1 tsp instant chicken bouillon 1 granules 2 tsp paprika 1 cup chopped onion 1 garlic clove, minced 1 tbsp cornstarch 3/4 cup sour cream 2 tbsp snipped fresh parsley 1 package (12 oz) noodles, cooked 1 and drained |
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In a saucepan coated with nonstick cooking spray, brown pork; drain.
Remove meat and set aside. In the same pan, bring 1-1/4 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, 1/2 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!
Servings:
6
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