Pork-Onion Stroganoff

20 min - Cook:

30 min

1 1/2 pounds pork boneless loin

8 ounces fresh mushrooms, sliced (3 cups)

3 medium onions, sliced

1 garlic clove, finely chopped

1 tablespoon butter or margarine

1 cup beef broth

1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves

1 tablespoon Worcestershire sauce

1/8 teaspoon pepper

1 cup sour cream

3 tablespoons Gold Medal® all-purpose flour

2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups)

6 cups hot cooked noodles

1. Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.

2. Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.

3. Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.

4. Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.

Makes 6 servings

Nutritional Info Per 1 Serving:

505 (Calories from Fat 160); Fat

18g (Saturated 8g); Cholesterol

150mg; Sodium

320mg; Potassium

810mg; Carbohydrate

53g (Dietary Fiber 4g); Protein

3 Starch;

3 Medium-Fat Meat;

2 Vegetable

This recipe displayed with permission from General Mills, Inc.