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Source: America's Favorite Food Associations

Ragout of Pork Stroganoff
Served over hot steamed rice, this Ragout of Pork Stroganoff is a delicious, hearty meal!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
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1 pound fresh mushrooms
2 pounds pork loin, lean cut
6 tablespoons butter
1 cup onions, chopped
1 1/4 cup dry white wine, divided
3 pounds tomato paste
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dill weed
1/4 teaspoon ground black pepper
2 tablespoons flour
1 cup sour cream, room temp.




Rinse, pat dry and slice fresh mushrooms (makes about 5.5 cups); set aside. Cut pork into strips about 1/2 inch thick and 2 inches long. In large skillet melt 3 T. butter. Add half of pork; cook until lightly browned on all sides, about 5 minutes, stirring often. Remove from skillet. Repeat with remaining pork. Cook onions in drippings until tender, about 5 minutes. Add remaining 3 T. butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes. Return pork to skillet. Stir in 1 c. of the wine along with tomato paste, salt, sugar, dill weed and black pepper. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. In small bowl combine flour and sour cream. Gradually stir into skillet. Add remaining 1/4 c. wine. Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently. Serve over hot steamed rice, if desired.




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