Pork-Onion Stroganoff

 

1 1/2

pounds pork boneless loin

1

tablespoon butter or margarine

8

ounces fresh mushrooms, sliced (3 cups)

3

medium onions, sliced

1

garlic clove, finely chopped

1

tablespoon butter or margarine

1

cup Progresso® beef flavored broth (from 32-ounce carton)

1 1/2

tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves

1

tablespoon Worcestershire sauce

1/8

teaspoon pepper

1

cup sour cream

2

medium tomatoes, peeled, seeded and chopped (1 1/2 cups)

3

tablespoons Gold Medal® all-purpose flour

6

cups hot cooked noodles

• 1 Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
• 2 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.
• 3 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.
• 4 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.