Pork Stroganoff Pappardelle Recipe

Name: Pork Stroganoff Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 20 ounces sliced roasted pork shoulder, cut into 1-inch-wide strips (4 cups); 1 small onion, thinly sliced; 12 ounces white mushrooms, thinly sliced; Salt; 1 tablespoon all-purpose flour; 1 cup chicken stock or low-sodium broth; 1/4 cup sour cream; 12 ounces pappardelle; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1 tablespoon extra-virgin olive oil
20 ounces sliced roasted pork shoulder, cut into 1-inch-wide strips (4 cups)
1 small onion, thinly sliced
12 ounces white mushrooms, thinly sliced
Salt
1 tablespoon all-purpose flour
1 cup chicken stock or low-sodium broth
1/4 cup sour cream
12 ounces pappardelle
2 tablespoons chopped flat-leaf parsley

1
Bring a large saucepan of salted water to a boil.
2
In a large, deep skillet, heat the olive oil.
3
Add the pork and onion and cook over high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.
4
Add the mushrooms, season lightly with salt and cook over moderate heat, stirring occasionally, until the mushroom liquid has evaporated and the mushrooms are browned, about 8 minutes.
5
Stir in the flour and cook for 1 minute.
6
Add the stock and cook, scraping up the browned bits from the bottom of the pan, until the sauce is slightly thickened, about 1 minute.
7
Remove from the heat.
8
Cook the pappardelle in the boiling water until al dente.
9
Drain, reserving 1/4 cup of the cooking water.
10
Add the pappardelle and the reserved water to the skillet along with the sour cream and stir well.
11
Simmer for 1 minute.
12
Garnish with parsley and serve right away.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 20 ounces sliced roasted pork shoulder, cut into 1-inch-wide strips (4 cups), 1 small onion, thinly sliced, 12 ounces white mushrooms, thinly sliced, and more.

Yes, Pork Stroganoff Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Stroganoff Pappardelle

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