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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is one of the many great ways to make stroganoff. Ingredients:
1 1/2 lbs boneless pork loin |
1 tablespoon butter or 1 tablespoon margarine |
8 ounces fresh mushrooms, sliced (3 cups) |
3 medium onions, sliced |
1 garlic clove, finely chopped |
1 tablespoon butter or 1 tablespoon margarine |
1 cup beef broth |
1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves |
1 tablespoon worcestershire sauce |
1/8 teaspoon pepper |
1 cup sour cream |
3 tablespoons gold medal all-purpose flour |
2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups) |
6 cups hot cooked noodles |
Directions:
1. Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
2. Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
3. Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
4. Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.
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