Ingredients
1 1/2 lb pork stew meat, cut into
1 1-1/2 inch cubes
1 1/2 cup water, divided
1 tsp instant chicken bouillon
1 granules
2 tsp paprika
1 cup chopped onion
1 garlic clove, minced
1 tbsp cornstarch
3/4 cup sour cream
2 tbsp snipped fresh parsley
1 package (12 oz) noodles, cooked
1 and drained
Directions
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!
Servings: 6 servings
Pork Stroganoff Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meat; Pork; Russian; Stew
The History of Recipes
Written cooking instructions as a concept can be observed far back into the distant past, at least as far back into history as early Egypt, and possibly even further. In practice though, in the main part, these old records were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Moving our culinary historical trip onwards, we find some recipe books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the wealthy. Over the next few hundred years, the families of Europe competed with each other to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes common in their social group. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pork Stroganoff recipe.
