I have been making this dish for years...easy and delicious! I hope you enjoy this as much as my family does.
It is very important to let the sour cream come to room temperature before adding it. Also, turn down the heat to a soft simmer before adding the sour cream. This ensures that the cream doesn't curdle and makes a creamy "gravy" with the mushroom and pork juices.
prep time30 Min
cook time2 Hr
pork sirloin tip roast, cut into 1 inch cubes (i use the ones from costco)
white mushrooms, quartered
salt and pepper
rice, cooked and hot
How To Make
Heat oil in electric skillet. Add the pork, mushrooms and onion. Season with salt and pepper. Cook until pork no longer pink.
Turn down skillet to low (not boiling) and slowly add the room temperature sour cream. Stir to mix and add the garlic pepper Continue to simmer for 30 minutes to 1 hour. May add something to thicken it more if desired (sometimes I add Wonder Flour).
Serve over hot rice and enjoy!
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