Pork Stroganoff

Name: Pork Stroganoff
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons (28g) butter); 8 oz White Button Mushrooms (8 ounces button mushrooms (sliced)); ½ piece White Onion (½ medium white or yellow onion (diced)); 2 cloves Garlic (2 cloves garlic (crushed or minced)); 1 piece Pork Tenderloin (1 pork tenderloin (trimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips)); ¼ tsp Table Salt (¼ teaspoon salt (plus more as needed)); 1 tbsp Tomato Paste (1 tablespoon (16g) tomato paste); 2 tbsp All-Purpose Flour (2 tablespoons (15g) all-purpose flour); 2 cup Beef Broth (2 cups beef broth); ¼ cup Dry Sherry (¼ cup dry sherry); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ¼ tsp Black Pepper (¼ teaspoon pepper (plus more as needed)); 8 oz Egg Noodles (8 ounces (about 4 cups) egg noodles); 1 cup Sour Cream (1 cup (240g) sour cream)

Pork Stroganoff - Main Course (American)

45 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 4 servings

Unsalted Butter2 tbsp · 2 tablespoons (28g) butter
White Button Mushrooms8 oz · 8 ounces button mushrooms (sliced)
White Onion½ piece · ½ medium white or yellow onion (diced)
Garlic2 cloves · 2 cloves garlic (crushed or minced)
Pork Tenderloin1 piece · 1 pork tenderloin (trimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips)
Table Salt¼ tsp · ¼ teaspoon salt (plus more as needed)
Tomato Paste1 tbsp · 1 tablespoon (16g) tomato paste
All-Purpose Flour2 tbsp · 2 tablespoons (15g) all-purpose flour
Beef Broth2 cup · 2 cups beef broth
Dry Sherry¼ cup · ¼ cup dry sherry
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Black Pepper¼ tsp · ¼ teaspoon pepper (plus more as needed)
Egg Noodles8 oz · 8 ounces (about 4 cups) egg noodles
Sour Cream1 cup · 1 cup (240g) sour cream

Make it mine in the app

Steps

1Start Stroganoff
2Heat 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.
3Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.
4Stir in tomato paste until well mixed. Stir in flour.
5Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.
6Start Pasta
7While 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.
8Finish Stroganoff
9Once 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.
10Taste and add more salt and pepper if necessary. Serve the stroganoff over egg noodles and enjoy!