Easy Pork Stroganoff Food

PORK STROGANOFF

Steps:

• In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

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.

EASY PORK STROGANOFF

Steps:

• Put the rice in a pan with 400ml boiling water and a pinch of salt. Bring to the boil and then cover with a lid and turn the heat down low. Simmer for 15 minutes or until cooked to your liking.
• Put a tablespoon of olive oil in a large frying pan and heat for 1 minute, add the cubed pork and cook over a high heat for 5 minutes, stirring frequently to ensure it is nicely browned all over. Tip the pork and all the juices onto a plate.
• Turn the heat down then add the butter to the same pan and allow to melt. When the butter has just melted, add the onions and mushrooms and cook for about 3 minutes until lightly browned.
• Meanwhile cook the green veg that you will be serving with the stroganoff - I chose to lightly steam tenderstem broccoli over the brown rice for 5 minutes.
• When the onions and mushrooms are cooked, add the garlic, paprika, salt and pepper, plus the pork and all the juices and cook over a low heat for a further 3 minutes, or until the pork is cooked.
• Add the sour cream and heat gently until it just starts to bubble (don't boil!). Turn the heat off and sprinkle in the chopped parsley. Serve with the brown rice and broccoli.

PORK STROGANOFF

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.

EASY PORK STROGANOFF

Steps:

• Heat the olive oil in a frying pan or casserole and brown the diced pork. Remove to a plate.
• In the same pan cook the onion, garlic, and mushrooms for 5 minutes on a medium heat until the mushrooms are tender and the onions are soft.
• Stir in the tomato puree, stock, dijon mustard, smoked paprika and Italian herbs and simmer for 10 minutes.
• Add the soured cream and the browned pork back into the pan and cook for a further 10 minutes. Season and serve with chopped parsley.
• If you prefer your sauce thicker, use 1 tablespoon of thickening granules or a cornflour slurry.

CREAMY PORK STROGANOFF

Steps:

• Optional Marinade:.
• In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
• Melt the butter and oil in heavy frying pan,(I use my dutch oven).
• Add onions and cook to soften for 3 - 4 minutes.
• Remove the onions with a slotted spoon to a small bowl.
• Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
• Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
• Add the creme fraiche and season with a little salt and freshly ground black pepper.
• Bring to vigorous simmer and cook until reduced to a creamy consistancy.
• Remove from heat and stir in heavy cream.
• Serve over a bed of rice or noodles.

EASY STROGANOFF

Steps:

• In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
• Cook noodles in a large pot of boiling water until done. Drain.
• Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.