Pork Stroganoff With Three Mustards Recipes

PORK STROGANOFF WITH THREE MUSTARDS

Steps:

• Trim the pork and cut into strips ¼"wide x3" long.
• Prepare the mushrooms and slice them thinly.
• In a small bowl, mix together the 3 mustards with the crème fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat.
• Add the onions and fry until they are soft.
• Remove the onions to a plate.
• Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning.
• Add the mushrooms and toss around to cook briefly until the juices start to run.
• After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche.
• Stir together and let the sauce bubble and reduce to half.
• Serve immediately, over rice, or as I do, over spinach.

PORK STROGANOFF

Steps:

• Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
• Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
• Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.