Pork and Noodles
This recipe works great using chicken as well. –variations use any meat available such as squirrel, rabbit, prairie dog, basically anything ;]
1 lb. boneless pork chops or shoulder steaks, cut into ½ inch thick strips
1 Tbsp. cooking oil
¾ c. chopped red bell pepper
1/3 c. chopped onion
1 ½ tsp. chicken bouillon granules
½ tsp. sage
¼ tsp. pepper
8 oz. sour cream
3 Tbsp. flour
1 Tbsp. fresh parsley
2 c. cooked, hot noodles
In a large cast iron skillet brown half the meat in oil; remove. Brown remaining meat; remove. Add pepper and onion; cook till tender. Return all meat to skillet. Stir in 1 c. water, bouillon granules, sage and pepper. Bring to boil. Reduce heat. Simmer, covered, about 30 minutes or till meat is tender and no pink remains. In a small bowl, stir together sour cream, flour and parsley. Stir into skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Serve over noodles.
Variations: serve over rice of any kind, puff wheat aka holy wheat,