Leftover Pork Stroganoff Food

REPURPOSED LEFTOVERS FOR STROGANOFF

Steps:

• Gather the ingredients.
• Fill a pot of water and bring it to a boil. Salt it and, once boiling, add the egg noodles and cook per the package instructions. Drain and reserve.
• Place the mushrooms in a large, dry, non-stick skillet and sprinkle them with salt.
• Cook over medium-high heat until the mushrooms begin to brown and give up their liquid, or about 6 minutes.
• Stir the mushrooms, add in the thyme, and add 1 tablespoon of the butter. Cook until browned, about 3 minutes.
• Scoop the mushrooms onto a plate and set aside.
• Using the same pan over medium heat, add the remaining butter, onion, and tomato paste and then cook until the onion is translucent, stirring frequently for about 5 minutes.
• Return the mushrooms to the skillet and add the wine.
• Increase the heat to medium-high and cook until the wine is reduced by half, approximately 5 minutes.
• Add the stock and cook for 5 more minutes.
• Reduce the heat to low, add the meat, and simmer for 5 minutes.
• Remove from heat and stir in the sour cream and pepper. Taste test and adjust the seasonings.
• Serve over the cooked noodles.
• Enjoy.

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.

PORK STROGANOFF

Steps:

• 1. Slice mushrooms and saute with chopped onions in butter until liquid evaporates. Set aside.
• 2. Brown pork in oil until brown. Place pork in 13 x 9 pan. Sprinkle with pepper & seasoned salt.
• 3. Pour mushroom and onion mixture on top. Combine mushroom soup with milk. Pour over the mushrooms.
• 4. Cover and bake at 325* for about 1 hour or until meat is tender. Serve over hot egg noodles.

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.

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.