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
Recipes as an idea can be found back into distant history, in truth as far back into recorded history as the early Egyptians, and maybe even further. Having said that, mostly, these old cook books were just simple hieroglyphic recipes for meal preparation.
Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the cooks of his times were skilled in the use of many spices, including a few you will know like bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices created an increase in recipe publications, many of which are now in academic collections. When we get to the 20th century, recipe publications are increasing in popularity due to better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Pork Stroganoff recipe.
