Pork With Stroganov Sauce

Submitted by Cooking Beast

"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)."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6

ingredients

• seasoned flour

• 2⁄3 cup flour
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon ground pepper
• 1 teaspoon paprika
• 2 - 2 1⁄2 lbs lean boneless pork, cut in 2-inch julienne
• 4 tablespoons butter
• 2 garlic cloves, split
• 1 cup mini bella mushroom, sliced
• 1 large onion, finely chopped
• 1 1⁄2 cups water, with
• 1 bouillon cube
• 2 teaspoons Worcestershire sauce
• 2 -4 tablespoons dry white wine (ex. Chardonnay)
• 1 1⁄2 cups sour cream
• 1⁄4 cup parsley, chopped

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.

Reviews

[CIndytc]

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.

 

[Lavender Lynn]

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.