Southwestern 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
Ingredients
- 3 slices bacon, diced
- 1 small (70 g) onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
- 8 oz. (227 g) white button mushrooms, sliced
- 1 pound (454 g) lean pork loin
- 1 teaspoon ground cumin
- 1 teaspoon seasoning salt
- 1 teaspoon freshly ground pepper
- 1 cup (227 g) chicken stock or broth
- ¼ cup (61 g) fresh lemon juice
- 2 tablespoons (16 g) all-purpose flour
- ¾ cup (170 g) water
- ½ cup (114 g) sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook 3 slices bacon, diced in a large skillet. Remove set it aside.
- Fry 1 small onion, chopped, 1 clove garlic, minced, and 1/4 teaspoon salt in bacon grease until soft.
- Add 8 oz. white button mushrooms, sliced and cook until browned. Remove
- Sear 1 pound lean pork loin in batches until browned.
- Return fried bacon, onions, and mushrooms to skillet. Add 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. Simmer 20-30 minutes.
- Mix 2 tablespoons all-purpose flour and ¾ cup water, then add to skillet. Simmer 10 more minutes.
- Remove from heat. Stir in 1/2 cup sour cream and top with 2 tablespoons chopped fresh cilantro.
- Serve over rice, noodles, or mashed cauliflower.
Nutritional Information
Serving: 1serving | Calories: 314kcal | Carbohydrates: 10g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1028mg | Potassium: 789mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg