Orangeporkstroganoff Recipes

PORK STROGANOFF

Pork Stroganoff image

This pork stroganoff is tender slices of pork tenderloin simmered with mushrooms, onions, and garlic in a creamy and tangy sour cream sauce.

Provided by Tracy

Time 45m

Number Of Ingredients 14

Ingredients

2 tablespoons (28g) butter
8 ounces button mushrooms (sliced)
½ medium white or yellow onion (diced)
2 cloves garlic (crushed or minced)
1 pork tenderloin (trimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips)
¼ teaspoon salt (plus more as needed)
1 tablespoon (16g) tomato paste
2 tablespoons (15g) all-purpose flour
2 cups beef broth
¼ cup dry sherry
1 tablespoon lemon juice
¼ teaspoon pepper (plus more as needed)
8 ounces (about 4 cups) egg noodles
1 cup (240g) sour cream

Steps:

Heat a large skillet over medium heat. Melt butter and add mushrooms, onions, and garlic. Cook, stirring often, until mushrooms are tender, 5 to 7 minutes.
Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.
Stir in tomato paste until well mixed. Stir in flour.
Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.
While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
Once stroganoff has simmered for 15 minutes, remove it from heat. Measure sour cream out into a medium bowl and add a ladle full of the hot cooking liquid (about 1/4 cup) to the sour cream. Stir until well combined. Repeat until the sour cream is very warm to the touch. Stir the sour cream mixture into the stroganoff.
Taste and add more salt and pepper if necessary. Serve the stroganoff over egg noodles and enjoy!

Nutrition Facts : Calories 586 kcal, ServingSize 1 serving

PORK STROGANOFF

Pork Stroganoff image

Make and share this Pork Stroganoff recipe from Food.com.

Provided by Mimi Bobeck

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb pork tenderloin, thinly sliced
1 tablespoon olive oil or 1 tablespoon 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

Steps:

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.

MUSHROOM STROGANOFF

Mushroom Stroganoff image

Stroganoff is my definition of family food. It's endlessly comforting-and this version can be made in under 30 minutes.

Provided by Sabrina Snyder

Yield Serves 4

Number Of Ingredients 11

Ingredients

½ teaspoon kosher salt, plus more for the pasta cooking water
1 pound (455 g) wide egg noodles
8 tablespoons (1 stick; 115 g) unsalted butter
1 pound (455 g) cremini mushrooms, sliced
¼ teaspoon coarsely ground black pepper
1 large shallot, minced
3 tablespoons all-purpose flour
1½ cups (355 ml) vegetable broth, or as needed
1 cup (235 ml) white wine
½ cup (120 ml) sour cream
Parsley for garnish

Steps:

Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

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