Homemade Pork Stroganoff
Made my own version of stroganoff (not exactly a stroganoff but close and still awesome) without using any canned soup or canned goods for a healthier version. And the kids really liked it which is a feat in itself...
Homemade Pork Stroganoff
Made my own version of stroganoff (not exactly a stroganoff but close and still awesome) without using any canned soup or canned goods for a healthier version. And the kids really liked it which is a feat in itself...
Cooking Instructions
- 1
Cook noodles accordingly, drain and rinse with cool water.. set aside.
- 2
Remove bone and fat from pork. Reserve for later... cut pork into bite sized pieces.
- 3
Sprinkle half the flour over pork. Then toss to coat pieces. Cover and place in fridge until ready to use.
- 4
In a small pot/pan place pork bone and fat. Cover completely with water. Boil for about an hour adding water as needed. (This will be your pork broth) strain out and reserve liquid.
- 5
Cut potabella and white mushrooms into bite sized pieces. Set aside.
- 6
Large dice onion, set aside.
- 7
Small dice green pepper (I used red, yellow and orange cuz that's what I had around) set aside.
- 8
In a large skillet heat oil until hot.
- 9
Add onion, pork and green pepper.
- 10
Saute until pork is cooked through and veggies are tender. About 8 minutes.
- 11
Add garlic, both mushrooms, pepper, parsley and salt to taste.
- 12
Toss well, sprinkle with remaining flour.
- 13
Cook until mushrooms are soft tossing every few minutes. (About 6 minutes total cook time)
- 14
Stir in 1 cup of the reserved pork broth and the heavy cream.
- 15
Bring to a simmer (not a boil) and cook until it is starting to thicken.
- 16
Remove from heat and stir in sour cream well.
- 17
Let stand 5 minutes.
- 18
stir (taste and add salt/pepper as needed) then serve hot over egg noodles.
- 19
Enjoy!
- 20
Serves about 4 people.
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