Yield: 6 Servings
|3 cups||Mushrooms; quartered|
|2 teaspoons||Vegetable oil|
|1¼ pounds||Boneless pork; cut into 1/2\" cubes|
|10 ounces||Cream of mushroom soup|
|1 tablespoon||Worcestershire sauce|
|2 tablespoons||Fresh parsely; choppped|
|¼ cup||Sour cream|
|4 cups||Hot cooked noodles|
1. In a non stick skillet heat oil over medium heat, cook mushrooms until lightly browned about 3 mintues; set aside.
2. Add pork to pan and brown on all sides, about 5 minutes (pork will still be pink inside)
3. Add undiluted mushroom soup, paprika, ketchup, worcestershire, and cooked mushrooms; reduce heat and simmer for 4-5 minutes to blend flavours.
4, Stir in parsleyand sour cream; heat over low until warmed through - Do Not Boil !!
5. Serve over hot cooked noodles.
Recipe by: Ontario Pork
Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@...> on Jan 19, 1998