Ingredients
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1 1 1/2 to 2-pound pork sirloin roast
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1 tablespoon Hungarian paprika or Spanish paprika
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1 teaspoon caraway seeds, crushed
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½ teaspoon garlic powder
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½ teaspoon black pepper
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¼ teaspoon salt
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1 tablespoon neutral oil, such as canola or avocado
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2 stalks celery, thinly sliced (1 cup)
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2 medium carrots, thinly sliced (1 cup)
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2 medium parsnips, halved lengthwise if large and thinly sliced (1 cup)
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1 large onion, chopped (1 cup)
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1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
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½ cup water
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4 ounces dried wide whole-grain noodles (2 cups dried)
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6 tablespoons light sour cream
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1 pinch Paprika
Directions
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Trim fat from roast. Cut roast into 2-inch cubes. In a large bowl combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. In a large skillet cook pork, half at a time, in hot oil over medium heat until browned, turning occasionally. Transfer pork to a 3 1/2- or 4-quart slow cooker (see Tip). Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
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Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
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If using low-heat setting, turn to high-heat setting. Stir noodles into pork mixture in cooker. Cover and cook on high-heat setting for 30 minutes more or until noodles are tender, stirring once halfway through cooking. Top each serving with 1 tablespoon sour cream. If desired, sprinkle each serving with paprika.
