Dilled Pork Stroganoff
2015-03-02- Cuisine: American
This recipe serves 4
Ingredients
- 3 cups uncooked medium noodles, (6 oz) Noodles, egg, cooked, enriched
- 16 oz pork tenderloin, trimmed and cut into 1/2 " strips
- ½ tsp salt Salt, table
- ¼ tsp pepper Spices, pepper, black
- ½ tsp garlic powder Spices, garlic powder
- 2½ tsp butter, divided Butter, without salt
- Cooking Spray Cooking spray, vegetable oil
- ½ cup fat-free low sodium chicken broth or beef
- 2 cups chopped sweet onions
- 1 8oz presliced brown mushrooms
- 1 cup low-fat sour cream Cream, sour, reduced fat, cultured
- 1 tbsp chopped fresh dill ( I used a little more)
- 2 tsp Maggi Wurz
- 1 tbsp Dijon mustard Mustard, Dijon
- 1 tsp all-purpose flour Wheat flour, white, all-purpose, enriched, unbleached
- Dill Sprigs
Method
Step 1
Cook Pasta according to package directions. omitting the salt and fat. Sprinkle pork with ¼tsp salt and pepper. Melt 1½ tsp butter in a nonstick skillet coated withy spray over medium high heat. Add pork, saute 4 minutes or until pork loses its pink colour. Remove from pan: keep warm. Add broth to pan, cook 30 seconds. Add 1 tsp butter, ¼ tsp. salt , onion and mushrooms. cook 8 minutes or until lightly browned. Remove from heat. Combine sour cream, dill, wurz, Dijon mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve pork mixture immediately over noodles. Garnish with dill sprigs.
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