Pork Stroganoff



  • 1 tablespoon coarsely ground peppercorn +1 tsp smoked paprika
  • 3 8-ounce pork tenderloin steaks
  • 3 tablespoons olive oil, divided
  • 8 ounces button mushrooms, halved or quartered if large
  • 1 1/8pint stock
  • 1 tablespoon Cognac or brandy
  • 1/4 pint sour cream
  • 1 tsp Dijon mustard


Season pork with pepper and paprika. 

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook . Transfer pork to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add stock and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard. Serve with noodles or rice.




1 Comment

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One response to “Pork Stroganoff

  1. Robin

    Thanks Penny,will give it a try, soon.

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