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Ingredientes
- 1 1/2 lbs. boneless pork shoulder, cut into 1/2 x 2 inch strips
- 1 tbsp. flour
- 1 tbsp. veg. oil
- 1/2 c. minced celery
- 1/2 c. minced green pepper
- 1 clove garlic, put through press
- 1 teaspoon salt
- 1 chicken bouillon cube
- 1 pound can green beans and water
- 1/2 c. lowfat sour cream
- 3 quarts. rapidly boiling water
- 1 tbsp. salt
- 8 ounce. med. egg noodles
- 1/4 c. butter
- 1/2 teaspoon sesame seeds
- Paprika
Direcciones
- Toss pork strips with flour. In large skillet, brown in warm oil. Spoon off excess oil. Add in celery, green pepper, and garlic. Cook 3 min. Stir in 1 tsp. salt and bouillon cube. Drain bean liquid into c.. Add in water to make 1 c.. Add in to pork mix. Cover and simmer 45 min or possibly till pork is tender. Stir in green beans and lowfat sour cream; heat to serving temperature. Meanwhile, to boiling water, add in salt and noodles. Cook, uncovered, stirring occasionally till tender. Drain; toss noodles with butter. Serve the pork sauce over noodles. Sprinkle with paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 137 | 47% |
| Total Fat 15.56g | 19% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.06g | |
| Cholesterol 81mg | 27% |
| Sodium 1361mg | 57% |
| Potassium 325mg | 9% |
| Total Carbs 22.13g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.42g | 1% |
| Protein 15.38g | 25% |
