Creamy Pork Stroganoff
Ingredients
- 1 12 lbs pork tenderloin, sliced into 1/4 inch strips
- 1 lb white button mushrooms, sliced,
- 1 medium white onion, sliced thin
- 1 medium red onion, sliced thin
- 1 tablespoon whole grain mustard
- 1 cup dry white wine
- 12 cup heavy cream
- 12 cup creme fraiche
- 2 tablespoons butter
- 2 tablespoons oil
- salt and black pepper, to taste
- 3 tablespoons lemon juice, (optional)
- 1 tablespoon lime juice, (optional)
- 1 tablespoon honey, (optional)
- 2 teaspoons dry mustard, (optional)
Directions
Optional Marinade:.In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard.
Add pork strips and mix to coat.
Cover and refrigerate 1-8 hours.
Remove pork and discard remaining marinade.
Melt the butter and oil in heavy frying pan,(I use my dutch oven).
Add onions and cook to soften for 3 - 4 minutes.
Remove the onions with a slotted spoon to a small bowl.
Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
Add mushrooms, onions, mustard, and wine.
Bring to a vigorous simmer.
Add the creme fraiche and season with a little salt and freshly ground black pepper.
Bring to vigorous simmer and cook until reduced to a creamy consistancy.
Remove from heat and stir in heavy cream.
Serve over a bed of rice or noodles.
