Pork Tips Stroganoff with Mushrooms and Onion

This recipe for Pork Tips Stroganoff with Mushrooms and Onion is a bit of a twist on beef stroganoff.  Tender pork loin tips are sauteed with mushrooms and onion then smothered in a bacon cream sauce.  Serve it over a generous helping of creamy mashed potatoes or pasta and it becomes a meal that’s filled with homespun comfort.

I often find myself doing a lot of nostalgic cooking.  By that I mean, I like to prepare dishes that are inspired by or similar to, recipes my Mom made for us when we were all kids.  I have two brothers and being the middle child it was imperative that I got to the table on time or, I might lose out.  My Mom is a terrific Southern cook but, if asked she would describe herself as a “country cook”  as she too, makes the types of dishes that her Mother made and so on.  It’s the circle of life.  My family’s taste may differ a bit from what we considered every day foods eaten during my childhood, as just like most Southern families, we enjoy a wide variety of foods.  That said, comfort food like this dish is always a happy sight to see on the dinner table.   This decadent pork tip stroganoff  would fall into the category of comfortable tummy filling food that always hits the spot.

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Pork Tips Stroganoff with Mushrooms and Onions

Servings: 6

Author: Melissa Sperka

Ingredients

• 6 slices bacon
• 2 1/2 lbs pork loin tips bite size pieces
• 2 tsp Montreal steak seasoning Or your favorite
• 1 tsp lemon pepper
• 1 8 oz sliced baby Portabella mushrooms
• 1 large sweet onion diced
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 2 garlic cloves minced
• 2 Tbsp butter divided
• 2 cups chicken broth
• 1 tsp dry tarragon
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1 8 oz sour cream
• 4 Tbsp all purpose flour
• Prepared mashed potatoes Or 1 lb cooked fettuccine noodles
• 2 Tbsp fresh chopped chives for garnishing

Instructions

• In a large dutch oven or heavy bottomed skillet cook the bacon until crispy. Remove to a paper towel to drain then crumble. Remove all but 2 Tbsp drippings from the skillet.
• Add 1 Tbsp butter and the pork tips to the skillet. Sprinkle the steak seasoning and lemon pepper over the pork, stir to coat. Cook over medium-high heat for 6-8 minutes or until browned on both sides and no pink remains. Remove to a platter and keep warm.
• Add 1 Tbsp butter, sliced mushrooms and onion to the skillet and season with garlic salt and black pepper. Cook until softened and beginning to brown about 3-5 minutes then add the minced garlic. Cook for 1 minute longer scraping any brown bits on the bottom of the pan.
• Add the chicken stock, tarragon, Worcestershire sauce, paprika and pork tips back to the skillet. Stir well and bring to a boil.
• Mix the sour cream and flour together. Add to the skillet and stir until fully incorporated and the sauce is beginning to thicken. Cook for 3-5 minutes over medium, stirring to prevent sticking.
• Add 1/2 of the crumbled bacon. Stir well.
• Remove from the stovetop and serve immediately over mashed potatoes or cooked fettuccine garnished with crumbled bacon and chopped chives.

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