This version of the Russian classic uses pork instead of the traditional beef and gives the sour cream sauce a touch of dill flavor.
3 cups uncooked medium egg noodles (about 6 ounces)
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch strips
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter, divided
1/2 cup fat-free, less-sodium chicken broth
2 cups chopped Walla Walla or other sweet onion
1 (8-ounce) package presliced mushrooms
1 cup low-fat sour cream
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon all-purpose flour
Dill sprigs (optional)
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Sprinkle pork with 1/4 teaspoon salt and pepper. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 4 minutes or until pork loses its pink color. Remove pork from pan; keep warm.
Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 teaspoon salt, onion, and mushrooms; cook 8 minutes or until lightly browned. Remove from heat.
Combine sour cream, dill, Dijon mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve pork mixture immediately over noodles. Garnish with dill sprigs, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.