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Satisfy your family after a cold day with this hearty stew. Complete the meal with fresh bread and a salad.

Paprika Pork Stew

1 pound boneless pork shoulder, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons sweet paprika
1 teaspoon salt
2 teaspoons vegetable oil
1/2 cup water
1 medium onion, cut in half lengthwise and sliced
4 small red new potatoes, quartered
2 tablespoons water
1/2 cup nonfat sour cream OR plain yogurt

1. Combine flour, paprika and salt; mix well. Dredge pork in flour mixture. Reserve excess flour mixture.
2. Brown pork in oil in a large skillet or Dutch oven. Pour off drippings. Add 1/2 cup water and onion, cover tightly and cook over low heat for 30 minutes.
3. Add potatoes and continue cooking, covered, 20 to 30 minutes or until pork and potatoes are tender.
4. Combine reserved flour with 2 tablespoons water; stir into pork mixture and cook until thickened, stirring occasionally.
5. Remove from heat and stir in sour cream.

Makes 4 servings.

Nutrition Facts
Calories 285 calories
Protein 24 grams
Fat 14 grams
Sodium 706 milligrams
Cholesterol 82 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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