Pork Stroganoff
1 1/2 lbs. boneless pork, cubed*
1 Tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. water
1 can (3 oz) mushrooms, drained
1 Tbsp. instant beef bouillon
1 tsp. dried dillweed
1/2 tsp. pepper
1/2 c. sour cream
1/4 c. wine
3 Tbsp. flour
Cooked noodles
Brown pork cubes; drain.
Add onion and garlic. Cook until tender - not brown. Transfer to crock.
Combine water, mushrooms, bouillon, dillweed and pepper; pour over meat. Cover and cook on LOW for 8 to 10 hours. Turn to HIGH. Heat to bubbly (15 to 20 minutes).
Blend together sour cream, wine and flour. Stir into pork; heat thoroughly - about 15 minutes.
Serve over noodles.
*I used leftover pork from a roast. You would put it in the crock and only cook for about 4 hours.
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