Pork-and-pepper stroganoff
Creamy, saucy and incredibly satisfying, this cheater stroganoff doesn’t use flour or butter. Oct 1, 2009 Chatelaine 0 Makes: 4 Servings
Ingredients
- 1 pork tenderloin
- 1 large onion
- 1 large jalapeno or 1 tbsp (15 mL) finely chopped chipotle pepper in adobo sauce
- 8-oz (250-g) pkg sliced button mushrooms, about 3 cups (750 mL)
- ½ cup (125 mL) chicken broth
- Generous pinches of paprika or nutmeg
- ¼ tsp (1 mL) salt
- 1 red pepper
- ¾ to 1 cup (175 to 250 mL) regular sour cream
- 2 green onions, sliced (optional)
Instructions
- Slice pork into bite-sized strips. Chop onion. Taste jalapeno. Remove seeds if it’s too hot. Finely chop. Lightly coat a large frying pan with oil and set over medium-high heat. Add pork and sauté until it loses its pink colour, from 2 to 3 min. Add onion, jalapeno, mushrooms, broth, paprika and salt. Bring to a boil. Then cook, uncovered and stirring occasionally, until pork is almost cooked through, from 3 to 4 more min.
- Meanwhile, slice pepper into strips and add. Stir frequently until tender-crisp and pork is cooked through, about 2 min. Remove from heat and mix in as much sour cream as you like along with green onions. Lovely over egg noodles.