2 tbsp. flour
1 tbsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 lb. boneless lean pork, cut in 1" cubes
4 tsp. olive oil
2 cans (14 1/2 oz. each) Del Monte original style stewed tomatoes
1/2 c. sour cream, room temperature

Combine flour, paprika, salt and pepper. Toss with meat. In skillet, brown meat in hot oil. Stir in tomatoes. Cook uncovered, over medium heat 20 minutes or until meat is tender, stirring frequently. Remove pan from heat. Remove 1/2 cup of sauce mixture from skillet and blend with sour cream. Return mixture to skillet blend well. Do not boil. Serve over hot cooked noodles. Serves 4.

Variation: May substitute 1 pound top sirloin or bottom round steak.