Menu

Pork-Onion Stroganoff

  • Save Recipe
Pork-Onion Stroganoff
  • Prep 20 min
  • Total 50 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
That's not all folks! Shake up dinner with this flavorful pork version of the classic beef stroganoff.
Updated Jul 22, 2008

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cook pork mixture 30 minutes. Place in labeled airtight 2-quart freezer container. Freeze no longer than 2 months. About 30 minutes before serving, dip container into hot water to loosen; remove container. Cover and heat pork mixture to boiling in 3-quart saucepan over medium heat, turning and strirring frequently. 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.
  • tip 2
    Add bright color and flavor to this dish by stirring chopped green, red or yellow bell peppers into the mushroom and onion mixture.
  • tip 3
    Pork is easier to cut if partially frozen, about 30 to 60 minutes.

Nutrition

505 Calories, 18 g Total Fat, 37 g Protein, 53 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
505
Calories from Fat
160
Total Fat
18 g
Saturated Fat
8 g
Cholesterol
150 mg
Sodium
320 mg
Potassium
810 mg
Total Carbohydrate
53 g
Dietary Fiber
4 g
Protein
37 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
28%
28%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved