Pork Stroganoff Recipe #53009
by Mimi Bobeck
30 min | 15 min prep
SERVES 4
- 1 lb pork tenderloin, thinly sliced
- 1 tablespoon olive oil or vegetable oil
- 1/2 lb fresh mushrooms, quartered
- 1 1/2 cups coarsely chopped onions
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon lemon juice
- 1 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1/2 cup light sour cream
- 1/3 cup minced fresh parsley
- hot cooked noodles
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
- Remove and keep warm.
- In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
- Add the broth, tomato paste, lemon juice, tarragon and pepper.
- Simmer, uncovered, for 5 minutes.
- Return pork to the pan.
- Combine flour and sour cream; stir into pork mixture.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Sprinkle with parsley.
- Serve over noodles.
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5 stars