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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from roast. Cut pork into 2-inch cubes. In a large bowl, combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. Heat oil in a large skillet over medium heat. Cook pork, half at a time, until browned, turning occasionally. Transfer pork to a 3-1/2- or 4-quart slow cooker. Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
If using Low, turn to High. Stir noodles into pork mixture in cooker. Cover and cook on High 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.