This is part two of the Pork Roast Two Ways leftover. I used half for Shredded Pork Ramen Soup with Ginger and froze the other half.
It’s a great way to plan ahead and dinner was ready in about 30 minutes.
Skillet Pork Stroganoff
326kcal
Ingredients
- 3 cups cubed pork
- 1 1/2 cups sour cream
- 2 cups milk
- 1 tsp champagne vinegar
- 1 tsp white pepper
- 1 tbsp Dijon mustard
- 2 tsp sea salt
- 3 cloves garlic
- 1 tbsp onion powder
- 2 4 oz cans mushrooms
- 1 tbsp dried parsley
Equipment
Method
- Cube leftover pork
- Peel and chop garlic
- Sear garlic and pork in olive oil and season with salt and white pepper
- Add mushrooms
- In a bowl mix together the sour cream, milk, onion powder, mustard, champagne vinegar
- Add sour cream mixture to skillet and heat through on low heat
- Serve over egg noodles
Nutrition
Calories326kcalCarbohydrates8gProtein21gFat23gSaturated Fat11gCholesterol99mgSodium938mgPotassium448mgFiber1gSugar6gVitamin A490IUVitamin C2mgCalcium178mgIron1mg
