pork stroganoff with wild mushrooms

Name: Pork Stroganoff with Wild Mushrooms
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: Canadian
Ingredients: 2 1/2 tablespoon(s) (20 ml) butter or margarine; 1 pound(s) (500 g) pork tenderloin, thinly sliced across the grain; 1 - medium onion, chopped; 3 - cloves garlic, finely chopped; 1/2 pound(s) (250 g) any mushrooms you wish, stems discarded and caps sliced; 2 tablespoon(s) (30 ml) all-purpose flour; 2 cup(s) (500 ml) reduced sodium beef broth; 2 1/2 teaspoon(s) (12 ml) worcestershire sauce; 1 1/2 tablespoon(s) (20 ml) tomato paste; 1 tablespoon(s) (15 ml) cornstarch; 1/4-1/2 cup(s) (125 ml) nonfat sour cream; 3/4 pound(s) (375 g) egg noodles, cooked according to package directions; 1 tablespoon(s) (15 ml) chopped fresh parsley leaves, (optional)

(3 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I tried this one evening when I found myself with a surplus of pork. Is it a traditional stroganoff? no. However it is very tasty and there were no leftovers.

(3 ratings)

yield 4 serving(s)

prep time 25 Min

cook time 20 Min

method Stove Top

Ingredients For pork stroganoff with wild mushrooms

2 1/2 Tbsp

(20 ml) butter or margarine
1 lb

(500 g) pork tenderloin, thinly sliced across the grain
1

medium onion, chopped
3

cloves garlic, finely chopped
1/2 lb

(250 g) any mushrooms you wish, stems discarded and caps sliced
2 Tbsp

(30 ml) all-purpose flour
2 c

(500 ml) reduced sodium beef broth
2 1/2 tsp

(12 ml) worcestershire sauce
1 1/2 Tbsp

(20 ml) tomato paste
1 Tbsp

(15 ml) cornstarch
1/4-1/2 c

(125 ml) nonfat sour cream
3/4 lb

(375 g) egg noodles, cooked according to package directions
1 Tbsp

(15 ml) chopped fresh parsley leaves, (optional)

How To Make pork stroganoff with wild mushrooms

1
Melt 1/2 of the butter or margarine in medium nonstick skillet over medium-high heat and brown 1/2 of the pork. Remove pork to bowl and keep warm. Repeat with remaining butter or margarine and pork.

2
Reduce heat to medium and cook onion and garlic, stirring occasionally, until onion is softened and slightly golden, about 3 minutes. Add mushrooms and cook until they begin to give off moisture, about 3 minutes. Stir in flour and cook 1 minute.
3
Stir in beef broth and bring to a boil and cook over medium heat, stirring occasionally, until sauce starts to thicken slightly, about 5 minutes. Stir in Worcestershire sauce and tomato paste.
4
Combine cornstarch with sour cream; stir into sauce. Bring to the boiling point, then reduce heat to low. Return pork and any juices to skillet; heat through. Season to taste with salt and pepper. Serve over hot noodles and sprinkle with parsley.
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