This recipe is simple, good, and easy on the budget. The pork stroganoff comes together in about 30 minutes on the top of the stove and is great for busy nights. Rather than chopped or diced pork tenderloin, this version uses ground pork, which is inexpensive and quick to cook. Ground pork can be quite fatty, so try to find the kind that's on the lean side or be prepared to drain the fat off after sauteing the meat. I use an 80 percent lean version (from Aldi, usually) that doesn't need much, if any, draining (it's probably not really 80 percent!). Whole-grain egg noodles cook directly in the skillet with the other ingredients, making clean-up easier. The whole-grain noodles also increase the fiber and nutrition in the stroganoff. In moderation (as always) the stroganoff is fine if you're on a diabetic diet or want to "eat healthy." The stroganoff makes great leftovers later in the week and reheats well in the microwave. Enjoy!
Skillet Ground Pork Stroganoff (Diabetic Friendly) -- Serves 4+
16 ounces of ground pork (preferably pretty lean)
1 medium chopped onion (about a cup)
8 ounces of sliced mushrooms (button or baby bellas are good)
1/2 teaspoon of salt (plus extra to taste)
1/4 teaspoon of pepper
1/2 - 1 teaspoon of dried poultry seasoning
1/2 teaspoon of garlic powder
2 teaspoons of dried parsley flakes
1 teaspoon of sweet paprika
3 cups of water
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
4 ounces (2 - 2 1/2 cups, dry) of whole-grain egg noodles
1 teaspoon of potato starch or corn starch mixed with 1/4 cup of milk
1/2 cup of light sour cream
Parsley to sprinkle, optional
Heat a large, non-stick skillet over medium heat and add the ground pork, onion, and mushrooms to it. Sprinkle on the salt, pepper, poultry seasoning, garlic powder, parsley flakes, and paprika and saute the mixture for 10-15 minutes or until the pork is cooked through and the vegetables soften. If necessary, drain the fat from the pan. Stir in the water, the chicken base, and the noodles and bring the mixture to a boil. Stir the mixture well, reduce the heat, and partially cover the pan. Let the mixture cook for 10-15 minutes more or until the noodles are cooked and have absorbed all but about one cup of the liquid. Stir the milk and potato or corn starch together and then stir it into the stroganoff mixture. Turn off the heat and stir in the sour cream. Let the stroganoff stand a few minutes, stir it again, sprinkle on a bit of parsley, if you'd like, and then serve the stroganoff from the pan for easy cleanup.
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