- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Stroganoff
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"Delicious, with beef being so expensive now it was a tasty , cheaper version of traditional beef stroganoff! Meat was very tender."
"I started making this years ago and it's still a hit! Its what I call comfort food :)"
"I have been making this for my family for several years & everyone loves it, even my extremely picky 10-yr old!"
"My family HATED this...we ended up throwing it away and going for burgers. I think it was the heavy paprika flavor that we disliked."
"My husband and I loved this dish. The meat was very tender, the flavor was excellent. Will be making this again and again!"