This is another recipe from the New Dieter’s Cookbook. Yes, it’s labelled “beef paprika” but in the photo I’ve substituted pork.
1 – 1 1/2 pounds beef sirloin, trimmed of separable fat (or, yes, pork)
mushrooms — 1 container fresh or 1 – 2 small cans
1 medium onion, sliced
1 clove garlic, minced
1 1/3 cups water
1 tablespoon paprika
1 1/2 tsp beef bouillon
1/4 tsp pepper
1/2 cup sour cream
2 tbsp flour
(If time permits, freeze meat for 30 minutes to make slicing easier.) Thinly slice across the grain into bite-size strips.
Spray a large skillet with nonstick spray, preheat over medium-high heat, then brown beef, half at a time, and remove.
Add oil, cook mushrooms, onion, and garlic until mushrooms are tender.
Add water, paprika, bouillon, pepper, return meat to skillet, bring to boiling, reduce heat and simmer, covered, 15 minutes or until meat is tender.
Stir together sour cream and flour, add to skillet mixture, cook and stir until thickened and bubbly, then one minute more. (Note: adding the sour cream/flour mixture all-at-once can result in a lumpy sauce; I skim some liquid from the pan to add to the sour cream mixture, as needed, until it’s runnier, then add it in.)
I’d say, “the kids devoured this,” or something like that, but, the reality of life is that the kids devour pretty much anything unless they’re really picky.