Enjoy this pork version of creamy Stroganoff; it has a short prep time. Serve with steamed broccoli.

Recipe by Cooking Light August 2005


Recipe Summary

4 servings (serving size: 1 cup pork mixture, 1 1/4 cups noodles, and 1 1/2 teaspoons parsley)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

  • Cut pork crosswise into 4 pieces; cut each piece in half lengthwise. Slice each half into thin strips.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add olive oil. Add pork, salt, thyme, pepper, and mushrooms to pan; sauté 4 minutes or until pork is desired degree of doneness and mushrooms are tender. Remove from heat.

  • Combine water, flour, and Worcestershire sauce in a medium bowl, stirring with a whisk until smooth. Stir in sour cream. Add sour cream mixture to pan, stirring to combine. Return pan to medium-high heat. Bring to a boil; cook 1 minute or until sauce thickens, stirring constantly. Serve the pork mixture over noodles; sprinkle with parsley. Serve immediately.

Nutrition Facts

479 calories; calories from fat 29%; fat 15.5g; saturated fat 7g; mono fat 5.7g; poly fat 1.1g; protein 34.8g; carbohydrates 50.2g; fiber 2.7g; cholesterol 98mg; iron 4.4mg; sodium 760mg; calcium 97mg.