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
  1. 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.
  2. 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.
Recipe by Grant Family Reunion at http://grantreunion.ca/2013/02/06/pork-and-pepper-stroganoff/