PORK STROGANOFF
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Provided by RC2STEP
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
PORK STROGANOFF
Make and share this Pork Stroganoff recipe from Food.com.
Provided by Mimi Bobeck
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: olive oil, white button mushroom, butter, onion, ground beef, garlic powder, flour, paprika, dry sherry, low sodium beef broth, salt, pepper, dry egg noodle, sour cream, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
- In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
- Drain any excess fat and return the pan to the stove.
- Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
- Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
- Add the beef broth and bring the mixture to a boil.
- Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
- Stir often, until the noodles are tender, about 8 to 10 minutes.
- Return the mushrooms to the pan and stir to combine.
- Add the sour cream and stir. Top with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 1250 calories, Carbohydrate 143 grams, Fat 44 grams, Fiber 4 grams, Protein 48 grams, Sugar 18 grams
GROUND BEEF STROGANOFF
This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g
CREAMY PORK STROGANOFF
A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.
Provided by Brenda.
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
BEEF STROGANOFF WITH GROUND BEEF
Ground beef makes this stroganoff sauce a quick, tasty comfort food served over noodles or mashed spuds.
Provided by Deena Kordt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
- Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 13.9 g, Cholesterol 102.7 mg, Fat 38.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 16.9 g, Sodium 891.5 mg, Sugar 2.8 g
PORK STROGANOFF
This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
PORK AND BEER STROGANOFF
I varied the classic beef when I bought pork rump steaks by accident. I noticed several recipes had stock so thought of using beer instead. I hate mushrooms and akways replace them with peppers. This recipe works and still has the 'feel' of beef stroganoff. Enjoy!
Provided by Master Gastrobot
Categories Pork
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the pork fillets into 1cm wide strips and fry on medium high in 25g of the butter in a frying pan.
- Fry the pork for 2-3 minutes and remove the semi-cooked pork and leave on a plate.
- Slice the onions and fry them in the butter with paprika for 3 minutes.
- Add the garlic and chopped peppers and fry for a further 3 minutes.
- Add the beer and turn the heat up high to reduce the liquid in the frying pan.
- Add the remaining butter and keep stirring to stop any sticking.
- Add the pork and continue to heat on high temperature.
- Add the sour cream, chopped parsley, salt pepper and yoghurt.
- Drop the temperature of the frying pan to a medium low and leave to reduce for 45-60 minutes until sauce is rich and creamy, stirring every 10 minutes to prevent sticking.
- Serve with plain boiled rice (as noodles do not soak up the juice as well).
Nutrition Facts : Calories 690, Fat 46.6, SaturatedFat 26.6, Cholesterol 199.3, Sodium 277.4, Carbohydrate 21.2, Fiber 2.8, Sugar 6, Protein 40.4
ONE-POT GROUND BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: olive oil, mushrooms, onion, garlic, ground beef, paprika, beef stock, egg noodles, sour cream, cornstarch slurry, fresh parsley, salt, pepper
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper.
- Add the onions and garlic. Cook until onions are translucent.
- Add the ground beef and cook until brown. Stir in the paprika.
- Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat.
- Add the sour cream and cornstarch slurry. Stir until thickened.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 990 calories, Carbohydrate 102 grams, Fat 39 grams, Fiber 3 grams, Protein 40 grams, Sugar 16 grams
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