Pork Onion Stroganoff Food

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.

PORK STROGANOFF WITH BUTTERED NOODLES

Steps:

• Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
• When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
• Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
• Add the butter and oil to a large frying pan and melt over a medium heat.
• Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
• Add the mushrooms and cook for 4 minutes over a low heat.
• Whilst the mushrooms are cooking, cut the pork into thin strips .
• Transfer the onion and mushroom mixture to a plate and set aside.
• Use the same pan and add 1 tbsp of the oil until very hot.
• Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
• Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
• Tip everything back into the pan and stir well.
• Add the sour cream, salt and bring to a simmer.
• Cook for 2 minutes until thickened slightly.
• Add the pepper, lemon juice and check if it needs salt.
• Serve with the buttered pappardelle and sprinkle with parsley.

PORK-ONION STROGANOFF

Steps:

• Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
• Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
• Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
• Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.

CROCK POT PORK STROGANOFF

Steps:

• combine all ingredients except noodles and sour cream in crock pot.
• 6 hours on high.
• take out pork & slice, then return to crock pot.
• Add sour cream & egg noodles and stir.

PORK-ONION STROGANOFF

Steps:

• Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
• Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
• Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
• Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.

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:

• 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.

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.