I got this recipe from the latest edition of Cook's Country. It was fast, easy, and tasty - so for me a perfect dinner. I must admit though that my children did not enjoy this meal. I know there will be whining and moaning when ever I serve something with mushrooms and believe me there was much moaning and whining last night. Oh well, my husband and I liked it.Skillet Pork Stroganoff
3 tablespoons canola oil (I used a olive, soy, and canola oil blend)
8 oz cremini or button mushrooms, quartered
1 lb pork tenderloin, cut into 1 inch chunks
salt and pepper
1 cup chopped onion
1 tablespoon flour
1 1/4 cups chicken broth
splash red wine vinegar (1/2 - 1 teaspoon)
1 tablespoon ketchup
1/4 cup sour cream
cooked egg noodles or rice
Heat 1 tablespoon oil in a large skillet over medium high heat until hot. Cook mushrooms until browned, about 6 minutes. Transfer to bowl.
Pat pork dry with paper towels and season with salt and pepper. Add additional 1 tablespoon oil to empty skillet and set over medium high heat until just smoking. Add pork and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer pork to bowl with mushrooms.
Add onion and remaining oil to empty skillet and cook until softened, about 3 minutes. Stir in flour and cook for 1 minute. Whisk in broth, red wine vinegar, and ketchup and simmer until slightly thickened, about 3 minutes. Stir in mushrooms and pork and cook until heated through. Let cool slightly, then whisk in sour cream. Season with salt and pepper. Serve over rice or noodles.
Ikuti Hotgirlsinc.com pada Aplikasi GOOGLE NEWS : FOLLOW (Dapatkan Berita Terupdate tentang Dunia Pendidikan dan Hiburan). Klik tanda ☆ (bintang) pada aplikasi GOOGLE NEWS.
