This Pork Stroganoff recipe is a great diabetes-friendly version of the beloved comfort food. With smart swaps for lower carbs and calories, this recipe still retains it's delicious flavor.
Bring a large pot of water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, whisk 1/2 cup broth, sour cream, flour, mustard, salt, thyme, and 1/4 teaspoon pepper together in a small bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned on all sides, about 5 minutes. Transfer to a bowl. Drain pasta and keep warm.
Heat remaining oil in a skillet over medium-high heat. Add mushrooms, broccoli, and onion. Cook, stirring occasionally, until vegetables are lightly browned and crisp-tender, 5 to 7 minutes. Return pork to the skillet. Add remaining broth. Bring mixture to a simmer.
Reduce heat to medium. Stir sour cream mixture into the skillet. Cook, stirring frequently, until thickened and bubbly. Gently simmer until pork is cooked through and no longer pink in the center, about 2 minutes more.
Serve pork mixture over pasta and sprinkle with parsley and additional black pepper.
Source: All Recipes
Active time: 35 minutes
Total: 50 minutes
0 servings
6 servings
- Amount per serving
- Calories308
- % Daily Value *
- Total Fat 115g148%
- Saturated Fat 4g20%
- Cholesterol 41mg14%
- Sodium 3826mg167%
- Total Carbohydrate 32g12%
- Dietary Fiber 3g11%
- Total Sugars 37g
- Protein 203g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Bring a large pot of water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, whisk 1/2 cup broth, sour cream, flour, mustard, salt, thyme, and 1/4 teaspoon pepper together in a small bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned on all sides, about 5 minutes. Transfer to a bowl. Drain pasta and keep warm.
Heat remaining oil in a skillet over medium-high heat. Add mushrooms, broccoli, and onion. Cook, stirring occasionally, until vegetables are lightly browned and crisp-tender, 5 to 7 minutes. Return pork to the skillet. Add remaining broth. Bring mixture to a simmer.
Reduce heat to medium. Stir sour cream mixture into the skillet. Cook, stirring frequently, until thickened and bubbly. Gently simmer until pork is cooked through and no longer pink in the center, about 2 minutes more.
Serve pork mixture over pasta and sprinkle with parsley and additional black pepper.
Notes
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