This Pork Stroganoff recipe is a great diabetes-friendly version of the beloved comfort food that is still full of flavor.
Ingredients
171 gm
Pasta, penne, whole wheat, dry
1 1/2 cup
Beef broth (stock), low-sodium
1/2 cup
Greek yogurt, plain, 1% M.F.
1/4 cup
All-purpose white flour
1 tsp
Dijon mustard
3/4 tsp
Salt
1/2 tsp
Thyme, fresh
(chopped)
1/4 tsp
Black pepper
(ground)
2 tbsp
Vegetable oil
454 gm
Pork, tenderloin, lean
(cut into 1-inch chunks)
29 gm
Button mushrooms
(sliced)
29 gm
Broccoli
(cut into bite-sized pieces)
1 cup
Yellow onion
(sliced)
1 tbsp
Parsley, fresh
(chopped)
1 dash
Black pepper
(to taste)
Instructions
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, greek yogurt, 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 the 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 the greek yogurt 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.
