| 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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