6 tablespoons butter
2 pounds pork loin, cut in 1/2-inch-thick strips
1 cup chopped onion
1 pound fresh mushrooms, sliced (about 5 1/2 cups)
1 1/4 cup dry white wine, divided
3 tablespoons tomato paste
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dry dill
1/4 teaspoon ground black pepper
2 tablespoons flour
1 cup sour cream, at room temperature


1. In large skillet over medium heat, melt 3 T. butter. Add half of pork; cook until lightly browned on all sides, about 5 minutes. Remove from skillet. Repeat with remaining pork.
2. Cook onions in drippings until tender, about 5 minutes. Add remaining 3 T. butter to skillet; add reserved mushrooms; cook and stir until golden, about 5 minutes.
3. Return pork to skillet. Stir in 1 cup of the wine, the tomato paste, salt, sugar, dill and black pepper. Bring to boil. Reduce heat and simmer, covered, for 10 minutes.
4. In a small bowl, combine flour and sour cream. Gradually stir into skillet. Add remaining wine. Simmer until slightly thickened, about 5 to 7 minutes, stirring frequently.
Do not let the stroganoff boil after adding the sour cream, or it may curdle. Serve over hot steamed rice, if desired.
Pork Stroganoff
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