| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Dec/jan 96, Toh | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pork stew meat, cut into |
| 1-1/2 inch cubes | ||
| 1 1/2 | c | Water, divided |
| 1 | ts | Instant chicken bouillon |
| Granules | ||
| 2 | ts | Paprika |
| 1 | c | Chopped onion |
| 1 | Garlic clove, minced | |
| 1 | tb | Cornstarch |
| 3/4 | c | Sour cream |
| 2 | tb | Snipped fresh parsley |
| 1 | pk | (12 oz) noodles, cooked |
| And drained |
INSTRUCTIONS
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! Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 20, 1998
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