Pork Tips Stroganoff with Mushrooms and Onion
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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.