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Pork Onion Stroganoff


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  • 1 1/2 pounds pork boneless loin
  • 1 tablespoon butter or margarine
  • 8 ounces fresh mushrooms, sliced (3 cups)
  • 3 medium onions, sliced
  • 1 garlic clove, finely chopped
  • 1 tablespoon butter or margarine
  • 1 cup Progresso™ beef flavored broth (from 32-ounce carton)
  • 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 1 cup sour cream
  • 2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 6 cups hot cooked noodles



Step 1

1 Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
2 Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
3 Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
4 Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.

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