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| Stroganoff with meaty portobello mushrooms, tender pork, and a rich, robust sauce, all in under half an hour! This is a great recipe for using up left-over pork chops or pork steak. | |||||
| Ingredients: | |||||
| 1 (12 oz.) pkg | extra-wide egg noodles | ||||
| 4 T. | butter | ||||
| 1 pkg. | portobello mushrooms, sliced | ||||
| salt and pepper to taste | |||||
| 1 med. | onion, diced | ||||
| 2 T. | all-purpose flour | ||||
| 1 1/2 c. | broth, pork, vegetable, or beef flavor | ||||
| 1/2 c. | dry red wine | ||||
| 1/2 lb. | cooked and cubed, pork (more to taste) | ||||
| 1 c. | sour cream | ||||
| 1 (4 oz.) pkg | feta or chèvre goat cheese | ||||
| Directions: | |||||
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Boil the noodles according to directions on package. Cook and cube the pork (7-10 minutes on each side in a frying pan, 15-20 minutes on the grill, or 20-30 minutes in a 350 degree oven)
Melt the butter in a large skillet over medium heat. Increase the heat to high, add the mushrooms in a single layer and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. Add the onions and saute 2 to 3 minutes. Sprinkle in the flour and stir to combine. Cook until the flour disappears and the bottom of the pan turns dark brown, about 1 minute. Pour in broth and scrape the bottom of the pan with a metal spatula to deglaze the pan and get all that deliciousness into the sauce. Add the wine, and bring to a simmer. Decrease the heat to medium-low. Cook for 10 minutes, until sauce thickens. Remove from heat and add the cooked and cubed pork, sour cream, goat cheese and black pepper. Stir to combine, cover and cook another couple of minutes, just until mixture is warmed through. Drain the noodles, add to the pan and stir to combine. Sprinkle with black pepper. Serve immediately. |
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