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1. Place pork, parsnips, carrots and onion in slow cooker. Sprinkle with 2 tablespoons of the paprika; stir to coat. Pour in broth. Cover and cook on HIGH for 3 hours or LOW for 4-1/2 hours.
2. Add green beans; cook 30 minutes.
3. In a small bowl, blend remaining 2 tablespoons paprika, sour cream, cornstarch, salt and pepper. Stir into slow cooker bowl until thickened.
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