Pork Mushroom Stroganoff Recipes

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PORK STROGANOFF



Pork Stroganoff image

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

4 (1 1/4 inch) thick pork chops
2 tablespoons vegetable oil
1 onion, thinly sliced
¼ pound fresh mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
2 tablespoons chopped fresh parsley, for garnish

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

PORK AND MUSHROOM STROGANOFF



Pork and Mushroom Stroganoff image

Make and share this Pork and Mushroom Stroganoff recipe from Food.com.

Provided by English_Rose

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
14 ounces pork fillets, thinly sliced
1 onion, thinly sliced
4 sticks celery, thinly sliced
2 garlic cloves, crushed
7 ounces mushrooms, sliced
7/8 cup creme fraiche
1 teaspoon paprika
salt & fresh ground pepper

Steps:

  • Heat the oil in non stick frying pan, add the pork and fry for 2-3 mins over a high heat. Remove and set aside.
  • Add the remaining oil and cook the onion, celery, and garlic and cook for 5 minutes.
  • Add the mushrooms, paprika and cook for a further 5 minutes.
  • Return the pork to the pan, add the soured cream and seasoning to taste and cook over a medium heat for 5 minutes.
  • Serve with pasta.

Nutrition Facts : Calories 398.6, Fat 30.6, SaturatedFat 14.4, Cholesterol 133.8, Sodium 106.1, Carbohydrate 7.8, Fiber 1.8, Sugar 2.9, Protein 24.2

PORK MUSHROOM STROGANOFF



Pork Mushroom Stroganoff image

Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound pork tenderloin, thinly sliced
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1-1/2 cups coarsely chopped onions
2 garlic cloves, minced
1/2 cup reduced-sodium beef broth
1 tablespoon no-salt-added tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/3 cup minced fresh parsley
Hot cooked noodles

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 the 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.

Nutrition Facts :

MUSHROOM STROGANOFF



Mushroom Stroganoff image

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

Steps:

  • Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
  • Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
  • Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

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