4 servings (serving size: 1 cup pork mixture and 1 cup noodles)

This version of the Russian classic uses pork instead of the traditional beef and gives the sour cream sauce a touch of dill flavor.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

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.

Step 3

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.

Step 4

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.

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