This recipe uses pork in place of the traditional beef. The ultimate comfort food! Serve with an Ontario greenhouse lettuce and cucumber salad.
- 350 g Ontario Pork Tenderloin, thinly sliced
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 tbsp (25 mL) vegetable oil
- 3 cloves Ontario Garlic, minced
- 1 Ontario Onion, thinly sliced
- 1 pkg (227 g) Ontario Crimini Mushrooms, sliced
- 1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves
- 1 pkg (340 g) broad egg noodles
- 1 cup (250 mL) each sodium-reduced chicken broth and water
- 1 tbsp (15 mL) cornstarch
- 1/2 cup (125 mL) low-fat Ontario Sour Cream
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) balsamic vinegar
- 1/2 cup (125 mL) fresh or frozen Ontario Peas
- 1 tbsp (15 mL) butter
- Freshly ground black pepper
- Chopped fresh Ontario Parsley
Season pork with salt and pepper. Heat half of the oil in large nonstick skillet over medium-high heat. Cook pork until lightly browned on both sides, about 5 minutes. Remove from skillet. In same skillet, heat remaining oil over medium heat. Cook garlic, onion, mushrooms, and thyme, stirring occasionally, until softened, about 5 minutes.
Meanwhile, cook noodles according to package directions.
In small bowl, whisk broth, water and cornstarch; stir into skillet. Bring to boil, stirring and scraping up brown bits, simmer until thickened, about 5 minutes. Return pork and any juices to skillet; simmer 3 minutes or until cooked. In small bowl, combine sour cream, mustard and vinegar; stir into skillet. Add peas; cook until heated through.
Drain noodles; return to pot; toss with butter. Serve noodles topped with stroganoff. Sprinkle with pepper and parsley.
- Protein: 38 grams
- Fat: 19 grams
- Carbohydrate: 75 grams
- Calories: 628
- Fibre: 4 grams
- Sodium: 530 mg