Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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!

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