| 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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