2
medium tomatoes, peeled, seeded and chopped (1 1/2 cups)
3
tablespoons Gold Medal™ all-purpose flour
6
cups hot cooked noodles
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Steps
1
Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
2
Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
3
Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
4
Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.
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Cook pork mixture 30 minutes. Place in labeled airtight 2-quart freezer container. Freeze no longer than 2 months. About 30 minutes before serving, dip container into hot water to loosen; remove container. Cover and heat pork mixture to boiling in 3-quart saucepan over medium heat, turning and strirring frequently. Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.
Add bright color and flavor to this dish by stirring chopped green, red or yellow bell peppers into the mushroom and onion mixture.
Pork is easier to cut if partially frozen, about 30 to 60 minutes.
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Nutrition Facts
Serving Size:1 Serving
Calories
505
Calories from Fat
160
Total Fat
18 g
Saturated Fat
8 g
Cholesterol
150 mg
Sodium
320 mg
Potassium
810 mg
Total Carbohydrate
53 g
Dietary Fiber
4 g
Protein
37 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
28%
28%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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