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–+ servings

Ragout of Pork Stroganoff

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb Fresh Mushrooms
  • 2 lbs Lean Loin of Pork
  • 6 Tbs Butter Margarine or Oil
  • 1 cup Onions chopped
  • 1 1/4 cup Dry White Wine divided
  • 3 Tbs Tomato Paste
  • 1 1/2 tsp Salt
  • 1 tsp Sugar
  • 1/2 tsp Dill Weed
  • 1/4 tsp Ground Black Pepper
  • 2 Tbs Flour
  • 1 cup Dairy Sour Cream room temperature

Instructions

  • Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside.
  • Cut pork into strips about ½ inch thick and 2 inches long.
  • In large skillet melt 3 T.
  • butter.
  • Add half of pork; cook until lightly browned on all sides, about 5 minutes, stirring often.
  • Remove from skillet.
  • Repeat with remaining pork.
  • Cook onions in drippings until tender, about 5 minutes.
  • Add remaining 3 T.
  • butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes.
  • Return pork to skillet.
  • Stir in 1 c.
  • of the wine along with tomato paste, salt, sugar, dill weed and black pepper.
  • Bring to boil.
  • Reduce heat and simmer, covered, for 10 minutes.
  • In small bowl combine flour and sour cream.
  • Gradually stir into skillet.
  • Add remaining ¼ c.
  • wine.
  • Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently.

Nutrition values

Calories: 478.9 kcal
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Course; Main Course / Pork
Diets; Low Carb