This recipe has been a FAVORITE of mine for some time-Mom always knew it would be a hit on my visits home from college and I have never had another stroganoff that I enjoyed quite the same way. Okay, so I know I’ve really hyped this up now but it’s actually a very simple recipe, somewhat bland in flavors compared to what Mason and I typically eat, but for my current prego and slightly nauseated state, it was a wonderful meal choice! Mason just helped himself to some extra seasonings to amp his up a bit. 🙂
Here’s the deal…
1 ½ pounds pork stew meat (pork tenderloin) cut into 1 1/2-inch cubes
1 ½ cups water, divided
1 teaspoon or 1 cube chicken bouillon
2 tsp. paprika
1 c. chopped onion
1 garlic clove, minced
1 TBSPN. Cornstarch
¾ c. sour cream
2 TBSPN. Snipped fresh parsley
1 package (12 oz.) noodles (farfalle, penne, or medium egg noodles)
In a large saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside. In same pan, bring 1 ¼ 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
Let me know how you like it!