Directions:
- Dice bacon and cook until crisp. Drain and reserve bacon drippings.
- Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
- Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
- Whisk in sour cream until hot and smooth - again be sure not to boil.
- Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
- Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
- Serve over hot buttered egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.76 Kcal (1188 kJ) | ||
| Calories from fat | 148.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 25% | |
|---|---|---|---|
| Cholesterol | 77.36mg | 26% | |
| Sodium | 2006.41mg | 84% | |
| Potassium | 521.42mg | 11% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 27.32g | 55% | |
| Vitamin C | 36.9mg | 62% | |
| Iron | 1.2mg | 7% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.54 Kcal (576 kJ) | ||
| Calories from fat | 71.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 25% | |
|---|---|---|---|
| Cholesterol | 37.5mg | 26% | |
| Sodium | 972.56mg | 84% | |
| Potassium | 252.75mg | 11% | |
| Total Carbs | 2.61g | 2% | |
| Sugars | 0.28g | 2% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 13.24g | 55% | |
| Vitamin C | 17.9mg | 62% | |
| Iron | 0.6mg | 7% | |
| Calcium | 30.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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