Pulled Pork Stroganoff
A Stroganoff recipe in less than 30 minutes? Yes. A Stroganoff recipe that tastes even better than using beef? Yes! Especially when you use tender Keystone Pork. If you’re a traditionalist, substitute pork for Keystone Beef – either way, it’ll be your new go-to family meal.
- 1 can (28 oz.) Keystone Pork
- 1 Tbsp. butter
- 1 tsp vegetable oil
- 1 Tbsp. paprika
- 1 can button mushrooms, sliced
- 1 onion, chopped
- 2 Tbsp. vegetable oil
- 10 oz. sour cream
- ¼ tsp salt
- ½ tsp black pepper
- 2 tsp lemon juice
- Handful of parsley leaves, finely chopped
- 1 pack pappardelle (or any long pasta)
- ½ tsp salt
- 2 Tbsp. butter
- Bring a large pan of water to the boil. Add the salt and then cook the pappardelle per the instructions
- When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
- While the pasta is cooking, peel and chop the onion, set to one side and slice the mushrooms
- Add the butter and oil to a large frying pan and melt over a medium heat.
- Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
- Add the mushrooms and cook for 4 minutes over a low heat.
- While the mushrooms are cooking, heat the Keystone Pork in a pan with vegetable oil.
- Transfer the onion and mushroom mixture to a plate and set aside.
- Add the sour cream and salt to the pork and bring to a simmer.
- Cook for 2 minutes until thickened slightly.