Pork Stroganoff Recipe
Ingredients
| 1 pound chopped boneless pork shoulder | ||
| Cooking oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1 3 Ounce, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon instant beef bouillon granules | ||
| Dill weed | 1 Teaspoon, dried | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Hot buttered noodles | ||
| Snipped parsley | ||
Directions
In medium saucepan brown the pork in hot oil.
Drain off fat.
Add onion, mushrooms, garlic, bouillon granules, dillweed, 1 cup water, and 1/8 teaspoon pepper to pork.
Cover and simmer till pork is tender, 40 to 45 minutes.
Blend sour cream, wine, and flour.
Add mixture to skillet; cook and stir till hot, but do not boil.
Serve over noodles.
Garnish with parsley.
Drain off fat.
Add onion, mushrooms, garlic, bouillon granules, dillweed, 1 cup water, and 1/8 teaspoon pepper to pork.
Cover and simmer till pork is tender, 40 to 45 minutes.
Blend sour cream, wine, and flour.
Add mixture to skillet; cook and stir till hot, but do not boil.
Serve over noodles.
Garnish with parsley.
Chef
