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Ragout Of Pork Stroganoff

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 pound fresh mushrooms
  • 2 pounds lean loin of pork
  • 6 tablespoons butter, margarine or oil
  • 1 cup chopped onions
  • 1 1/4 cups dry white wine divided
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons flour
  • 1 cup dairy sour cream room temperature

Details

Servings 6

Preparation

Step 1

Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups); set aside. Cut pork into strips about 1/2-inch thick and 2 inches long.

In large skillet melt 3 tablespoons 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 tablespoons butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes. Return pork to skillet. Stir in 1 cup 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 1/4 cup wine. Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently. Serve over hot steamed rice, if desired.

This recipe yields 6 servings.

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