Pork Stroganoff with Sour Cream and Mushrooms

Sautéed pork in a sour cream gravy is seasoned with cumin and bacon, then garnished with cilantro. Serve over rice or noodles.

4 servings

Prep Time 30

Cook Time 45

Total Time 1 15

Cook the bacon: Fry 3 slices bacon, diced in a large skillet until crisp. Remove and set aside, reserving the bacon grease.
Sauté the vegetables: Cook the 1 small onion, chopped, 1 clove garlic, minced and 1/4 teaspoon salt in the bacon grease until softened. Add 8 oz. white button mushrooms, sliced and cook until browned. Remove and set aside.
Brown the pork: Sear 1 pound lean pork loin in batches until lightly browned, adding a little oil or reserved bacon grease if needed.
Simmer: Return the bacon, onion, and mushrooms to the skillet. Add the 1 teaspoon ground cumin, 1 teaspoon seasoning salt, 1 teaspoon freshly ground pepper, 1 cup chicken stock or broth and 1/4 cup fresh lemon juice. Cover and simmer for 20–30 minutes.
Thicken the sauce: Whisk together the 2 tablespoons all-purpose flour and ¾ cup water. Stir into the skillet and simmer for 10 minutes or until the sauce thickens.
Finish the stroganoff: Remove from the heat and stir in the 1/2 cup sour cream.
Garnish and serve: Sprinkle with 2 tablespoons chopped fresh cilantro and serve over rice, noodles, or mashed cauliflower.