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Pork mushroom stroganoff

Get:
  • 1 cup sour cream
  • 2 tbsp butter
  • 0.75 lbs ground pork
  • 2 cups chicken broth
  • 0.5 yellow onion
  • some (10) brown mushrooms (?), sliced
  • 6oz egg noodles
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tbsp flour
  • 1 tbsp olive oil

Do:
  • heat 1-2 tbsp of olive oil in a pan on medium heat
  • brown the ground pork with salt, pepper, sage. Remove from pan and set aside.
  • brown the onions in the pork grease for 2-3 minutes. Remove from pan and set aside.
  • add 2tbsp of butter and melt on medium heat.
  • add the sliced mushrooms and brown in the butter, with pepper and thyme, garlic powder and onion powder
  • sprinkle the flour on the mushrooms and stir to brown the flour, about 5 mins (?)
  • add the chicken stock, pork, and onion to the mixture
  • stir in the egg noodles and simmer on medium heat for 7-8 minutes until soft. (you may have to add more water to get a reasonable amount of liquid to cook the noodles)
  • stir somewhat frequently to ensure the noodles cook, assuming they're not submerged
  • once the noodles are soft, turn off the heat
  • stir in the sour cream and serve.


Old vegetarian recipe


Get:
  • 2.5 cup of sour cream  // increased sour cream instead of cream, and instead of so much butter
  • 0.5 cup of butter   // previous recipe is 1-1-1 cream, butter, sour cream, but that seems like too much
  • 1 cup of cream
  • 1 bag (6 servings?) of egg noodles
  • 1lb of crimini or white mushrooms, coarsely sliced or quartered
  • 2 shallots, minced
  • rosemary, salt, pepper to taste
Do:
  • - Melt butter in a sauce pan
  • - Add shallots, salt, and pepper
  • - Saute shallots until soft
  • - Add mushrooms, stir to coat, saute until soft
  • - Add cream, salt, pepper, rosemary
  • - Reduce to desired thickness, probably by 1/3 (e.g. 66% of original size)
  • - Add sour cream a couple minutes before serving
  • - Boil egg noodles as indicated (10 mins probably)
  • - Plate noodles and ladle sauce
Result:
  • Flavor is good if you be sure to salt to taste at the end.  The mushrooms are fairly idiot proof.
  • Reducing is really important.  The sauce can easily be too watery.
  • Very important not to heat much after putting in the sour cream.  It turns mealy and gritty in the pot if it heats for too long.  I saw this with "light" sour cream which is probably even worse.
  • I tried this with 6oz of bacon instead of most of the butter and it was AWESOME.
  • I just now adjusted the butter ratio, it seems way too buttery.