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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This version of the Russian classic uses pork instead of the traditional beef and gives the sour cream sauce a touch of dill flavor. Ingredients:
3 cups uncooked medium egg noodles (about 6 ounces) |
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch strips |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper |
2 1/2 teaspoons butter, divided |
cooking spray |
1/2 cup fat-free, less-sodium chicken broth |
2 cups chopped walla walla or other sweet onion |
1 (8-ounce) package presliced mushrooms |
1 cup low-fat sour cream |
1 tablespoon chopped fresh dill |
1 tablespoon dijon mustard |
1 teaspoon all-purpose flour |
dill sprigs (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
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.
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.
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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