| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Pork, Mushrooms | 6 | Servings | |
INGREDIENTS
| 3 | c | Mushrooms; quartered |
| 2 | ts | Vegetable oil |
| 1 1/4 | lb | Boneless pork; cut into 1/2" cubes |
| 10 | oz | Cream of mushroom soup |
| 1 | ts | Paprika |
| 1 | tb | Ketchup |
| 1 | tb | Worcestershire sauce |
| 2 | tb | Fresh parsely; choppped |
| 1/4 | c | Sour cream |
| 4 | c | Hot cooked noodles |
INSTRUCTIONS
1. In a non stick skillet heat oil over medium heat, cook mushrooms until lightly browned about 3 mintues; set aside. 2. Add pork to pan and brown on all sides, about 5 minutes (pork will still be pink inside) 3. Add undiluted mushroom soup, paprika, ketchup, worcestershire, and cooked mushrooms; reduce heat and simmer for 4-5 minutes to blend flavours. 4, Stir in parsleyand sour cream; heat over low until warmed through - Do Not Boil !! 5. Serve over hot cooked noodles. Recipe by: Ontario Pork http://www.ontariopork.on.ca Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@geocities.com> on Jan 19, 1998
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