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Pork Stroganoff



  • 1 1/2 pounds pork stew meat, cut into 1 1/2-inch cubes
  • 1 1/2 cups water, divided
  • 1 teaspoon instant 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 (12 ounce) package noodles, cooked and drained


  1. In a saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside.
  2. In the same pan, bring 1 1/4 cups water, bouillon and paprika to a boil.
  3. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender.
  4. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened.
  5. Remove from heat; stir in sour cream and parsley.
  6. Serve over noodles.

Yield: 6 servings


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