Pork Stroganoff
recipe modified from here
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 1/2 to 2 1/2 pounds pork, trimmed and cut into thin strips
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
2 cans (10 1/2 ounces) condensed beef broth (consomme)
1/2 teaspoon mustard
3 tablespoons tomato chili sauce
dash of Worcester sauce
1 pound fresh mushrooms, sliced (optional)
1-2 cups sour cream (8-16 ounces) (add to taste)
Cooked noodles
Chopped fresh parsley
1. Combine flour, salt, pepper and paprika in a plastic bag. Shake pork strips in bag until well coated. (I just combined in a bowl).
2. In a large skillet, melt butter over medium heat. Brown half the pork at a time. Dump into slow cooker . Add onion and garlic; cook until tender (I cooked onion & garlic with the second batch of pork). To the slow cooker, add broth, mustard, chili sauce, Worcester sauce, and mushrooms, if using*; cover and cook until the pork is tender-4-5 hours on high, or 6-8 hours on low. (I did about 4 hours on High, and then 1 hour on low.) Stir occasionally. Just before serving, stir in sour cream. Serve immediately over noodles. Garnish with chopped parsley. Yield: 6-8 servings
*May want to wait to add the mushrooms- since I don't cook with them, I'm not sure of a good time to add them to the slow cooker. Maybe one hour before serving?
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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