Pork-Onion Stroganoff

Pork-Onion Stroganoff

1 1/2 pounds pork boneless loin
1 tablespoon butter or margarine
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 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