Noticing that I had some pork steaks in the freezer, a block of cream cheese in the fridge, and a box of fettuccine as well as canned mushrooms in the cupboard, I came up with the idea of a pork “stroganoff” for dinner (which I put in italics, since it’s traditionally prepared with beef and sour cream—as well as mustard, absent here—not pork and cream cheese). And my, oh my, was it tasty! And so easy to prepare!
I used a large pork shoulder steak (sliced 1” thick), because I love the flavor of that cut. But pork chops would work, as well. I also used canned mushrooms, as that’s what I had on hand, but fresh are fine if you prefer.
Pork Stroganoff
(2 large or 4 small servings)
Ingredients
1 tablespoon butter
1 to 1 ½ lbs. pork steak or chops
salt and black pepper
1 med. onion, sliced
1 can sliced mushrooms, juices drained into a separate container
¼ cup dry sherry
½ block cream cheese
½ lb. fettuccine or egg noodles
chopped chives or green onions, for garnish
Directions
Season the pork with salt and black pepper.
Heat the butter in a heavy skillet over medium heat until it melts and starts to bubble, then place the pork in the pan. Fry until browned on the bottom, then flip. Continue cooking till browned and cooked medium rare. (You can cut into it to see.) You want it still a bit rare, as it will cook more once added back to the sauce.
Set the pork steak on a cutting board or plate to rest. Be sure to use something that can catch the juices.
Into the same pan you fried the pork in, add the sliced onions. (If there isn’t enough residual fat from the pork, add a little more butter to the pan first and let it melt.) Sauté onions over medium heat until they start to soften and brown, then add the mushroom pieces. Continue to sauté until the mushrooms start to brown.
Add the sherry and continue to cook for about a minute.
Add the cream cheese and mix it in, then pour in the mushroom water and stir until the cream cheese has melted and everything is well blended. Turn off the heat and let this sit until right before service.
Cook the pasta according to the instructions on the package.
While the pasta is cooking, cut the pork up into bite-size pieces. Pour any juice from the pork into the cream cheese sauce. When the pasta is almost done, reheat the cream cheese sauce, then add the cut pork to it. Add a ladle of the pasta water to the sauce and stir.
Drain the pasta, and serve the stroganoff on top of the noodles, garnished with chives or parsley.
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This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
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Justice is Served: A Tale of Scallops,
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