Ragout of Pork Stroganoff is a slight variation on the classic beef stroganoff but in my opinion, just as good and better value for money. The pork with red wine and gorgeous mushrooms will always produce a decent meal. Try it and enjoy. Serve with pasta or rice.
Ragout of Pork Stroganoff
- Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside. Cut the pork into strips about ½ inch thick and 2 inches long. In large skillet melt half of the 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 butter and heat until melted. Add reserved mushrooms and cook gently and stir until golden. Should take 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 ¼ c. wine. Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently.