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