Pork Shoulder Stroganoff Recipe

• 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

1. Toss pork strips with flour.
2. In large skillet, brown in warm oil.
3. Spoon off excess oil.
4. Add in celery, green pepper, and garlic.
5. Cook 3 min.
6. Stir in 1 tsp.
7. salt and bouillon cube.
8. Drain bean liquid into c.. Add in water to make 1 c.. Add in to pork mix.
9. Cover and simmer 45 min or possibly till pork is tender.
10. Stir in green beans and lowfat sour cream; heat to serving temperature.
11. Meanwhile, to boiling water, add in salt and noodles.
12. Cook, uncovered, stirring occasionally till tender.
13. Drain; toss noodles with butter.
14. Serve the pork sauce over noodles.
15. Sprinkle with paprika.

pork shoulder, flour, oil, celery, green pepper, clove garlic, salt, chicken, green beans, sour cream, rapidly boiling water, salt, egg noodles, butter, sesame seeds, paprika

Taken from cookeatshare.com/recipes/pork-shoulder-stroganoff-22774 (may not work)