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Pork Stroganoff Recipe

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This recipe is a creamy, comforting main dish, economical for any occasion.—Janice Mitchell, Aurora, Colorado

This recipe is:

Diabetic Friendly

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Pork Stroganoff Recipe

Prep: 25 min. Cook: 45 min.

Yield: 6 Servings

25 45 70

Ingredients

1-1/2 pounds pork stew meat, cut into 1-1/2-inch cubes
1-1/2 cups water, divided
1 teaspoon chicken bouillon granules
2 teaspoons paprika
1 cup chopped onion
1 garlic clove, minced
1 tablespoon cornstarch
3/4 cup sour cream
2 tablespoons snipped fresh parsley
1 package (12 ounces) noodles, cooked and drained

Directions

In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups 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. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium bouillon and reduced-fat sour cream and without noodles) equals 251 calories, 12 g fat (0 saturated fat), 76 mg cholesterol, 99 mg sodium, 8 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Pork Stroganoff in Taste of Home December/January 1996, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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