Email to Phyllis_ aka_ Filus      

Pork Stroganoff Stir-Fry - e-w

Source of Recipe

Quick Cooking 2000 – D. Sheridan; Phoenix, AZ
Pork Stroganoff Stir-Fry - e-w

Ready in 30 minutes or less



1 lb. pork tenderloin, thinly sliced
1 T. olive – or – vegetable oil
1/2 lb. fresh mushrooms, quartered
1-1/2 coarsely chopped onions
2 garlic cloves, minced

1/2 c. low-sodium beef broth
1 T. no-salt-added tomato paste
1 tsp. lemon juice
1 tsp. dried tarragon
1/4 tsp pepper

1 T. flour
1/2 c. light sour cream
1/3 c. minced fresh parsley
Optional: Hot cooked noodles

In a skillet, stir-fry pork in oil for 3-4 minutes until no longer pink. Remove and keep warm. In the same skillet sauté mushrooms, onions and garlic for 3 minutes. Add the next 5 items. Simmer, uncovered, for 5 minutes. Return pork to the pan. Combine flour and sour cream, stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles, if desired.

One 1/4-cup serving w/o noodles equals: 266 calories…92 mg sodium…78 mg cholesterol…13 gm carbohydrate…29 gm protein…11 gm fat…2 gm fiber ++++ Exchanges: 3-1/2 lean meat…2 vegetable ++++WWP: 6