FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
Add mushrooms, red pepper and tomato and cook a further 2 minutes.
Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
FOR THE FETTUCCINE: Melt the butter in a frying pan.
Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
Remove and keep warm.
In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
Add the broth, tomato paste, lemon juice, tarragon and pepper.
Simmer, uncovered, for 5 minutes.
Return pork to the pan.
Combine flour and sour cream; stir into pork mixture.
Bring to a gentle boil; cook and stir for 2 minutes.
Sprinkle with parsley.
Serve over noodles.
Heat the oil in a pan, add the pork in batches and sear for 3-4 mins. Season then remove all the meat from the pan and set aside.
Add the onion and mushrooms to the pan and saute for 4-5 mins, stirring occasionally. Season then sprinkle with flour and mix in. Deglaze the pan with stock and gradually pour in the rest, stirring. Add the pork back into the pan and cook over a low-medium heat for 10-15 mins.
Stir in the pickles, cream and mustard and cook for a further 2-3 mins. Sprinkle with parsley before serving.
large skillet.
Add pork loin and sprinkle with salt
honey, and dry mustard. Add pork strips and mix to coat
Trim the pork and cut into strips 1/
Heat oil and butter in pan, add pork, cook, stirring until tender.
Remove pork from pan, add onion, cook, stirring until soft then stir in mushrooms and cook for a further 2 minutes.
Stir inblended cornflour and orange juice, rosemary and rind. Stir until mixture boils and thickens.
Add pork, stir.
Stir in cream and cook until heated through.
In skillet, brown pork in oil; drain fat.
Add onion and garlic; cook until onion is tender.
Transfer to slow cooker. Combine mushrooms, bouillon, dill weed and pepper.
Add 1 cup water.
Pour over meat.
Cover and cook on low heat setting for 10 hours.
Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Place pork cubes in crock pot. Season with garlic, salt and pepper.
Add leeks, mushrooms and cream of mushroom soup.
Cook on low for 8 hours. Turn crock off and add sour cream and stil well.
Serve over rice or egg noodles.
combine all ingredients except noodles and sour cream in crock pot.
6 hours on high.
take out pork & slice, then return to crock pot.
Add sour cream & egg noodles and stir.
p olive oil. Sprinkle the pork generously with salt and brush
For the stroganoff sauce:
Heat the olive
Heat oil in large skillet on high heat. Cook mushroom for 2-3 mins, until golden. Add pork and cook for 2-3 mins, until browned. Stir in paprika and cook for 30 seconds, until fragrant.
Add sherry and simmer for 2-3 mins, until evaporated. Reduce heat to low. Stir in sour cream. Serve with rice and sprinkle with additional paprika, if desired.
Marinate the pork with the above ingredients
Brown the pork in a large skillet over
Step 1: Rub salt to pork bones, then clean and scald
ounds of boned slightly frozen pork butt into approximately 2\" cubes
as 6.
Season the pork with pepper and salt, if
PREPARATION-.
Marinade the pork ribs with 1/4 cup