| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mushrooms, Pork | 6 | Servings | |
INGREDIENTS
| 3 | c | Mushrooms, quartered |
| 2 | t | Vegetable oil |
| 1 1/4 | lb | Boneless pork, cut into 1/2" |
| cubes | ||
| 10 | oz | Cream of mushroom soup |
| 1 | t | Paprika |
| 1 | T | Ketchup |
| 1 | T | Worcestershire sauce |
| 2 | T | Fresh parsely, choppped |
| 1/4 | c | Sour cream |
| 4 | c | Hot cooked noodles |
INSTRUCTIONS
In a non stick skillet heat oil over medium heat, cook mushrooms until lightly browned about 3 mintues; set aside. Add pork to pan and brown on all sides, about 5 minutes (pork will still be pink inside) 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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Nutrition (calculated from recipe ingredients)
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Calories: 649
Calories From Fat: 444
Total Fat: 49.5g
Cholesterol: 97.8mg
Sodium: 1159.8mg
Potassium: 424.7mg
Carbohydrates: 33.4g
Fiber: 1.8g
Sugar: 3g
Protein: 17.5g