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Velvety Pork and Mushroom Stroganoff

Name: Velvety Pork and Mushroom Stroganoff
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 pound wide egg noodles; 4 tablespoons unsalted butter; 1 teaspoon ground black pepper; 1 1/2 teaspoons fine sea salt; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon ground coriander; 1 1/2 cups chicken broth; 1/2 cup heavy cream; 1 pound ground pork; 1 tablespoon vegetable oil; 6 garlic cloves, minced; 1 large onion, finely chopped; 3 medium carrots, peeled and diced; 12 large mushrooms, sliced; 1 1/2 cups half-and-half; 1 teaspoon smoked paprika; 2 tablespoons all-purpose flour; 2 tablespoons fresh dill, finely chopped

Sink your teeth into this indulgent Stroganoff, boasting a medley of ground pork and hearty mushrooms, tossed in a rich, creamy sauce speckled with vibrant herbs and served over a bed of broad egg noodles. Garlic, fresh herbs and a hint of smoked paprika imbue this dish with a depth of flavor that w...

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1 hr 5 min

TOTAL TIME

802

CALORIES

$2.55

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Ingredients

NOODLES

6 SERVINGS

1 lb wide egg noodles

STROGANOFF

4 tbsp unsalted butter

1 tsp ground black pepper

1 1/2 tsp fine sea salt

2 tbsp fresh parsley

finely chopped

1 tsp ground coriander

1 1/2 cups chicken broth

1 1/2 cups half and half

1 tsp smoked paprika

2 tbsp all purpose flour

2 tbsp fresh dill

finely chopped

Directions

NOODLES

15 min

PREP TIME

50 min

COOK TIME

1 hr 5 min

TOTAL TIME

In a large pot of boiling salted water, cook the wide egg noodles according to package instructions.

Once cooked, drain the noodles, and keep them warm by covering them.

STROGANOFF

In a large frying pan, heat the vegetable oil and 2 tablespoons of butter. Add the ground pork and fry, breaking it up into small pieces, until it is browned all over. Remove the pork from the pan and set it aside.

In the same pan, add the remaining butter, then add the sliced mushrooms, carrots, and onion. Sauté until the onions are tender and translucent and the mushrooms are well-browned.

Add the minced garlic, fine sea salt, ground black pepper, ground coriander and smoked paprika to the pan. Stir to mix everything together and let it cook for about a minute for the flavors to meld together.

Sprinkle the all-purpose flour onto the mixture in the pan, stir well to coat the ingredients evenly.

Gradually pour in the chicken broth, stirring the mixture continuously. Add the half-and-half, heavy cream, and the browned pork, stirring until all ingredients are well combined.

Allow the sauce to simmer over medium heat until it has thickened.

Finally, stir in the finely chopped fresh dill and parsley.

SERVE

To serve, plate up the warm egg noodles and ladle the creamy pork and mushroom stroganoff over the top. Garnish with additional herbs, if desired, and enjoy!