I love it when pork shoulder goes on sale because I can finally have me some pork stroganoff!
I looked at this recipe many times before I finally made it. I always thought stroganoff was supposed to be made with beef. That’s the way I always made it and wasn’t sure I would like it with pork. Turns out, I liked it better. Especially with smoked pork shoulder.
Another family favorite thanks to trying something a little different.
- 2 pounds boneless pork shoulder, 1 inch cubed
- 1 Tablespoon vegetable oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
- 1 cup water
- 1 Tablespoon instant beef granules or Better Than Bouillon
- 1 Tablespoon dried parsley
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 1/4 cup dry white wine
- 3 Tablespoons flour
- hot egg noodles
- Brown pork in hot oil on all sides and drain. Add onion and garlic. Cook until tender, then transfer to slow cooker.
- Add mushrooms to slow cooker.
- Combine water, bouillon, parsley and pepper. Pour over meat and mushroom mixture.
- Cover and cook on low for 8 to 10 hours.
- Turn to high and heat until bubbly (about 10 to 15 minutes).
- Mix together the sour cream, wine and flour. Stir into pork mixture and heat until thickened (about 15 minutes).
- Serve over noodles.
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.