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)

22 Pinches 3 Photos

Annacia *

Moose Jaw, SK

Updated on Sep 6, 2014

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.

Rate

prep time 25 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 1/2 tablespoons (20 ml) butter or margarine
1 pound (500 g) pork tenderloin, thinly sliced across the grain
1 - medium onion, chopped
3 - cloves garlic, finely chopped
1/2 pound (250 g) any mushrooms you wish, stems discarded and caps sliced
2 tablespoons (30 ml) all-purpose flour
2 cups (500 ml) reduced sodium beef broth
2 1/2 teaspoons (12 ml) worcestershire sauce
1 1/2 tablespoons (20 ml) tomato paste
1 tablespoon (15 ml) cornstarch
1/4-1/2 cup (125 ml) nonfat sour cream
3/4 pound (375 g) egg noodles, cooked according to package directions
1 tablespoon (15 ml) chopped fresh parsley leaves, (optional)

How To Make pork stroganoff with wild mushrooms

Step 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.

Step 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.
Step 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.
Step 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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