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.
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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
Serving Size 6 servings
- Amount Per Serving
- Calories 308
- % Daily Value *
- Total Fat 115g177%
- Saturated Fat 4g20%
- Cholesterol 41mg14%
- Sodium 3826mg160%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 37g
- Protein 203g406%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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