Pork-Onion Stroganoff
That's not all folks! Shake up dinner with this flavorful pork version of
the classic beef stroganoff.
1 1/2 pounds pork boneless loin 1 tablespoon butter or margarine 8
ounces fresh mushrooms, sliced (3 cups) 3 medium onions, sliced 1 garlic
clove, finely chopped 1 tablespoon butter or 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 2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups) 3
tablespoons Gold Medal® all-purpose flour 6 cups hot cooked noodles
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.
" Unless we are willing to help a person overcome his faults,
there is little value in pointing them out."
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
