1 1/2 pounds pork stew meat, cut into 1 1/2-inch cubes
1 1/2 cups water, divided
1 teaspoon instant chicken bouillon granules
2 teaspoons paprika
1 cup chopped onion
1 garlic clove, minced
1 tablespoon cornstarch
3/4 cup sour cream
2 tablespoons snipped fresh parsley
1 (12 ounce) package noodles, cooked and drained
In a saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside.
In the same pan, bring 1 1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.
Yield: 6 servings.