8 ounces mushrooms, sliced
2 Tbsp. butter
1 lb. lean pork, cut lengthwise in ½” strips (can also use beef/steak)
1 medium onion, halved or quartered and thinly sliced
1/2 cup flour, seasoned with 1/2 teaspoon salt, dash pepper, and
1/4 teaspoon paprika
2 Tbsp. vegetable oil
1 can (14 oz.) beef broth
2 Tbsp. tomato paste
1 tsp. Worcestershire sauce
2 tsp. prepared mustard
1 cup sour cream (reduced fat ok)
2 Tbsp. finely chopped Italian parsley
wide (or medium) egg noodles
Sauté sliced mushrooms in 1 Tbsp. butter in a large skillet until just tender. Remove to a
bowl; set aside. Add remaining Tbsp. butter and sauté the onions. Remove and set aside.
Dredge the pork strips in the seasoned flour and shake off excess. Add oil to skillet; brown pork,
Put mushrooms and onions back into the skillet with the pork. Add the beef broth, tomato paste,
Worcestershire sauce, and mustard. Simmer briskly for 5 minutes. Cover and continue to simmer over
low heat for 20 minutes longer. Stir in sour cream and heat through. Serve with hot noodles.
Garnish with parsley. Serves 4.
(I use horseradish style mustard and some chipotle chili powder in the onions)