Pork and Mushroom Stroganoff

Clock Icon 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

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

  1. 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.
  2. In large sauté pan, heat oil over high heat. Stir-fry pork for a few minutes, just until lightly browned on both sides.
  3. 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.
  4. Sauté just until mushrooms cook down, about 5 minutes.
  5. Add flour; stir mixture until vegetables are evenly coated, about 1 minute.
  6. Add broth, stirring continuously until mixture thickens.
  7. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low.
  8. Add sour cream; stir until mixture is well-blended.
  9. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes.
  10. Season with salt and pepper according to taste.
  11. Serve Stroganoff over hot cooked egg noodles and garnish with parsley.  ALTERNATIVELY, serve over hot cooked rice and garnish with chopped dill pickle.

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