Pork With Stroganov Sauce

Total Time
50mins
Prep 10 mins
Cook 40 mins

A very pleasant variation on traditional Stroganov with beef, this pork dish tastes phenomenal and is fast and easy to prepare. Serve over wide egg noodles or your favorite rice. Great for supper parties, but fast enough for a weeknight dinner. Serves 6. Doubles. Refrigerates. Freezes well. Adapted from The One-Dish Cookbook by Robert C. Ackart (1973).

Ingredients Nutrition

Directions

  1. In a plastic or paper bag, dredge pork strips in seasoned flour that contains salt, pepper, paprika.
  2. Melt butter in a saucepan. Cook garlic in butter a couple minutes to season it, then discard garlic. Brown meat strips in butter.
  3. To the saucepan add onion, mushrooms, bouillon water, Worcestershire sauce, and wine. Bring liquid to a boil, reduce heat, simmer the meat and other ingredients covered for 30 minutes, or until it is tender. Add a little water if sauce becomes too thick.
  4. Add the sour cream and heat it only long enough for the dish to warm up again, about 10 minutes. Add salt or pepper if necessary. Garnish with parsley.
  5. Serve over rice or noodles you have prepared separately. (Mueller's Egg Noodles are nice.).
  6. Enjoy.
Most Helpful

4 5

I made this for PAC Spring 2012. It was very good. I doubled it as I had quite a bit of pork. It was very good, though I thickened up the sauce a little more.

5 5

Maybe I can borrow a star from somewhere: this stuff is outstanding! It was already delicious before adding the sour cream, which of course is the touch that gives it the Stroganov identity. I wish I had started in a bigger pot, because that's a lot of meat and needs some space to brown; I ended up moving some temporarily into a skillet, and after that step the one pan was fine. Family loved it, too. Made for Pick A Chef.