Pork and Mushroom Stroganoff

Posted on May 2, 2011 by admin-F0RS3
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Dinner

10 min

10 min

4

    • 1 lb
      500g
      Canadian Pork Loin Chops or Canadian Pork Tenderloin, cut into small pieces
    • 1 Tbsp
      15 mL
      butter
    • 3 cups
      750 mL
      mushrooms, raw
    • ½ cup
      125 mL
      14% M.F. sour cream (not 'light')
    • 1 Tbsp
      15 mL
      Dijon mustard
    • 1 Tbsp
      15 mL
      ketchup
    • 2 tsp
      10 mL
      paprika
    • 1/2 tsp
      2 mL
      salt
    • chopped fresh parsley for garnish

Directions

In a non-stick skillet, melt butter over medium-high heat. Cook pork until lightly browned on both sides. Slice mushrooms and add to skillet; cook for another 2 minutes. Drain excess liquid. Lower heat to medium and add sour cream, mustard, ketchup, paprika and salt. Stir and simmer until mushrooms are tender. Serve with cooked peas over hot egg noodles. Garnish with parsley if desired.

 


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