https://youtube.com/watch?v=zDr8A0wwELY%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Pork and Mushroom Stroganoff
35 minutes |
Servings:
4 |
Prep:
20 minutes |
Cook:
15 minutes
https://youtube.com/watch?v=zDr8A0wwELY%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Pork and Mushroom Stroganoff
35 minutes
Servings:
4
Prep:
20 minutes
Cook:
15 minutes
Pork and Mushroom Stroganoff
35 minutes
Servings:
4
Prep:
20 minutes
Cook:
15 minutes
Ingredients
Ingredients
- 1 lb (500g) pork loin centre cut chops, boneless or pork loin strips
- 1 Tbsp (15 mL) canola oil
- 1 Tbsp (15 mL) butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¾ lb (340-350g) assorted sliced mushrooms
- 1 Tbsp (15 mL) all-purpose flour
- ¾ cup (175 mL) sodium-reduced beef broth
- 1 Tbsp (15 mL) EACH Dijon mustard and tomato ketchup
- 2 tsp (10 mL) Worcestershire sauce
- 1 tsp (5 mL) paprika
- ½ cup (125 mL) sour cream
- Salt and pepper to taste
- Hot, cooked broad egg noodles
- Chopped parsley for garnish
Method
- Place chops on cutting board. With sharp knife, slice chops across the grain into thin strips, about ¼-inch thick and 1 ½ to 2 inches long.
- In large sauté pan, heat oil over high heat. Stir-fry pork for a few minutes, just until lightly browned on both sides.
- Remove from pan onto a clean plate. Cover loosely with foil to keep warm.In same pan, heat butter over medium-high heat until melted. Add onion, garlic and mushrooms to pan.
- Sauté just until mushrooms cook down, about 5 minutes.
- Add flour; stir mixture until vegetables are evenly coated, about 1 minute.
- Add broth, stirring continuously until mixture thickens.
- Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low.
- Add sour cream; stir until mixture is well-blended.
- Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes.
- Season with salt and pepper according to taste.
- Serve Stroganoff over hot cooked egg noodles and garnish with parsley. ALTERNATIVELY, serve over hot cooked rice and garnish with chopped dill pickle.