Creamy Mushroom & Pork Stroganoff

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles per package directions, usually about 10 minutes. Drain, cover and keep warm.
2. Preheat a large frying pan over medium-high heat with a drizzle of oil and 2 tablespoons of butter. Fry the sliced mushrooms for 7 to 9 minutes until browned all over, seasoning with salt near the end. Transfer to a separate bowl.
3. In the same pan, add a little oil if needed and fry the ground pork for 7 to 9 minutes until browned all over, breaking it up as it cooks. Remove and add to the mushrooms.
4. Add 2 tablespoons of butter to the pan with the onion and carrots. Reduce heat to medium and sauté for 7 to 9 minutes until the onion is tender and translucent. Add the garlic, salt, black pepper, paprika and coriander, and cook for 1 minute.
5. Stir in the flour and cook for about 1 minute. Gradually stir in the chicken broth, then add the half-and-half and heavy cream. Return the mushrooms and pork to the pan and mix.
6. Bring to a simmer over medium heat and cook for 6 to 8 minutes, until thickened.
7. Remove from the heat, stir in the fresh dill and parsley, cover and let stand for 5 to 10 minutes to thicken further.
8. Either toss the noodles into the sauce in one large pot, or spoon the sauce over noodles in each bowl. Top with more herbs if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

GarlicOnionCarrotCreamMushroomHeavy creamGround porkHalf & half