Ingredients

The following ingredients have 6 Servings
  • 3 pounds pork boneless stew meat (thawed and pat dry)
  • 1/4 cup all-purpose flour (plus 2 tablespoons for later) (or half the amount of cornstarch for a GF version)
  • 2 teaspoons salt (or more if desired)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons oil
  • 1/2 large white or yellow onion (small diced)
  • 2 large garlic cloves (minced)
  • 2 cups low sodium chicken or vegetable broth, divided
  • 1/4 cup dry white wine
  • 1 tablespoon tomato paste
  • 8 oz sliced white mushrooms
  • A few sprigs of fresh thyme (optional)
  • 1/2 cup light sour cream or nonfat Greek yogurt
  • Fresh parsley (optional)

Instruction

  • Place pork meat in a large bowl and reserve.
  • Mix 1/4 cup of flour with 1 teaspoon of salt, pepper, and paprika in a small bowl. Dust mixture over the pork meat and mix well until pork pieces are covered with the flour mixture.
  • Heat oil over medium-high heat in a large non-stick skillet. Add the pork meat and let brown for about 5-7 minutes, stirring occasionally.
  • Transfer the pork meat to a slow cooker and add the onion and garlic. Reserve 1/2 cup of broth and add the rest to the slow cooker. 
  • Stir in the wine, tomato paste, and remaining 1 teaspoon of salt . Add the mushrooms and fresh thyme. Set the timer on high for 4 hours
  • Remove thyme sprigs. Dissolve the remaining 2 Tablespoons of flour in the 1/2 cup reserved broth, stirring until no lumps of flour are found. Add to the slow cooker and stir until sauce thickens. Stir in sour cream/yogurt.
  • Serve over egg noodles, or over white rice garnished with fresh parsley and accompanied by shoestring potatoes.  Enjoy!