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Post by chief_cook2 on Sept 14, 2004 7:09:19 GMT -6
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 MedalĀ® 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.
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