
Pulled Pork Stroganoff
A Stroganoff recipe in less than 30 minutes? Yes. Especially when you use tender Keystone Pork. If you're a traditionalist, substitute with Keystone Beef—either way, it’ll be your new go-to family meal.
Ingredients
- 1 can (28 oz.) Keystone Pork
- 1 Tbsp. Paprika
- 1 can Button mushrooms, sliced
- 1 Onion, chopped
- 2 Tbsp. Vegetable oil
- 10 oz. Sour cream
- 1/4 tsp. Salt
- 1/2 tsp. Black pepper
- 2 tsp. Lemon juice
- Parsley leaves, finely chopped, handful
- 1 package Pappardelle (or any long pasta)
- 2 Tbsp. Butter
Steps
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions.
- Drain pasta well, add butter, and use tongs to gently toss until the butter has melted and coated the noodles.
- While pasta is cooking, chop the onion and slice the mushrooms.
- In a large frying pan over medium heat, add 1 tsp. vegetable oil. Stir in paprika and onion, and cook until onion is soft and translucent.
- Add mushrooms and cook for 4 minutes over low heat.
- In a separate skillet, heat Keystone Pork with the remaining vegetable oil (about 2 Tbsp.).
- Transfer onion and mushroom mixture to the pork skillet.
- Stir in sour cream, lemon juice, salt, and black pepper. Simmer for 2 minutes, until slightly thickened.
- Toss buttered pappardelle into the sauce, coating thoroughly. Sprinkle with parsley and serve immediately.
- Optional: For a creamier sauce, add a splash of pork broth from the can or reserved pasta water if the sauce is too thick.