Creamy Ground Pork Stroganoff

This classic, Eastern European and Ukrainian dish is a creamy and flavorful dish that’s quick to whip up! The creamy sauce is loaded with mushrooms and has seasoned ground pork, carrots, onions, cream, and fresh herbs. Adapted from Tatyana’s Everyday Food

Ingredients

• 1 pound wide egg noodles

• 1 pound ground pork, substitute with beef, chicken, turkey

• Oil, for cooking

• 4 tbsp salted butter, divided

• 10 to 12 large sliced mushrooms, white or brown

• 1 large onion, diced

• 3 medium carrots, grated

• 6 to 8 garlic cloves, finely minced

• 1 ½ tsp sea salt

• 1 tsp ground black pepper

• 1 tsp ground coriander

• 1 tsp smoked or regular paprika

• 2 tbsp all-purpose flour

• 1 ½ cups chicken broth

• 1 ½ cups half-and-half or whole milk

• ½ cup heavy cream

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

Directions

1. Cook the Noodles: Begin by bringing a large pot of salted water up to a boil. Cook the egg noodles according to package instructions; usually about 10 minutes.

   Drain the cooked noodles, cover and keep them warm on the stove top. You can also enjoy this dish with other types of pasta or even mashed potatoes.

2. Cook the Mushrooms: Preheat a large frying pan over medium-high heat, add a drizzle of cooking oil and 2 tablespoons of butter. Into the melted butter, add the sliced mushrooms. Fry the mushrooms for 7 to 9 minutes, until they’re nicely brown all over. Season the mushrooms with salt when they’re almost done.

3. Cook the Pork: Transfer the mushrooms into a separate bowl, and into the same pan, add a drizzle of oil if needed. Add the ground pork. Fry it for 7 to 9 minutes until it’s browned all over, breaking the ground pork into smaller bits as it browns. Remove the cooked pork from the pan and add to the mushrooms.

4. Cook the Onion & Carrots: Add another 2 tablespoons of butter to the pan and add the onion and carrots. Reduce the heat to medium and sauté the mixture for 7 to 9 minutes, until the onion is tender and translucent. Add the minced garlic next.

   Along with the garlic, also add the salt, ground black pepper, smoked paprika, and coriander. Mix everything together and cook the mixture for a minute.

5. Make the Sauce: Add in the all-purpose flour. Toss the flour with the onion mixture and cook for about a minute.

   Gradually begin adding the chicken broth, stirring it into the onion mixture. Next, add in the half-and-half and heavy cream. Return the browned mushrooms and ground pork to the pan and mix everything together.

   Bring the sauce up to a simmer over medium heat, then continue to cook for another 6 to 8 minutes, until the sauce has thickened.

6. Serve: Sprinkle in the fresh herbs at the very end. Remove the sauce from the heat, cover and let the sauce stand for another 5 to 10 minutes; it will thicken further.

   Add the egg noodles into each serving bowl, then spoon the pork sauce over the top of the noodles. Sprinkle with more fresh herbs and enjoy