Savory Pork Stroganoff
Rosemary Mashed Potatoes and Steamed Broccoli
Ingredients
- ½ Tbsp butter
- ½ Tbsp olive oil
- 1 (½-lb) pork tenderloin, cut into 2-inch strips
- ½ sweet onion, thinly sliced
- 1 (8-oz) pkg sliced mushrooms
- 2 Tbsp white wine (or use chicken broth)
- 2 Tbsp all-purpose flour
- 1 cup chicken broth
- ¼ cup sour cream
- 2 tsp whole-grain mustard
Instructions
- Melt butter with oil in a nonstick skillet over medium-high heat.
- Lightly season pork with salt and peper; add to skillet, and cook until browned.
- Remove pork from skillet and set aside.
- Add onion and mushrooms to skillet; cook over medium-high heat, stirring, 8 to 10 minutes or until mushrooms are tender.
- Add wine; cook 5 minutes or until liquid is absorbed.
- Add flour; cook, stirring, 2 minutes.
- Return pork to skillet; stir in broth, and cook until slightly thickened.
- Remove skillet from heat; stir in sour cream and mustard.
- Season to taste and serve over mashed potatoes.
Side Dish Ingredients
- ½ (24-oz) pkg frozen steam and mash potatoes
- 1 tsp chopped fresh rosemary
- ½ head broccoli, cut into florets
Side Dish Instructions
- Prepare potatoes according to package directions; stir in rosemary.
- Place broccoli florets in a steamer basket set over simmering water; cover, and cook 4 minutes or until crisp tender. Drain, and season to taste.
Classic Meal Plan
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