The classic beef stroganoff recipe calls for beef tenderloin. This version uses pork tenderloin in its place, which is equally tender and delicious.
2 t vegetable oil
350 g (approx) pork tenderloin, cut into strips
1 onion, diced
2 cloves garlic, minced
227 g sliced mushrooms
1 c low-sodium chicken stock
2 T flour
1 t paprika
2 t soy sauce
Freshly ground black pepper to taste
¼ c frozen peas (optional)
1/3 c sour cream
Hot buttered egg noodles, to serve
In a large, nonstick skillet, heat one teaspoon oil over medium heat. Add pork, and quickly stir-fry until pink just disappears. Do not overcook. Remove to bowl.
Add remaining oil to pan, and add onion, garlic and mushrooms. Cook, stirring often, until mushrooms have released their liquid and most of it has evaporated. Add peas, if using.
Combine chicken stock, flour, paprika, soy and pepper in a jar; shake until smooth. Pour over vegetables. Cooking, stirring often, until mixture comes to a simmer and thickens.
Return the meat and any accumulated juices to the skillet, stirring until the meat is just heated through. Remove from heat, add sour cream, and stir through until combined.