Dilled Pork Stroganoff


 This recipe serves 4


  • 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


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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