Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Mushrooms; quartered |
| 2 teaspoons | Vegetable oil |
| 1¼ pounds | Boneless pork; cut into 1/2\" cubes |
| 10 ounces | Cream of mushroom soup |
| 1 teaspoon | Paprika |
| 1 tablespoon | Ketchup |
| 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