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| | Fettuccine Stroganoff
1/4 cup of butter
1 onion, chopped
1 clove garlic, peeled and minced
1 1/2 pounds of pork cubes
1/4 pound of mushrooms, sliced
2 tablespoons of flour
2 cups of chicken broth
1/4 cup of dry white wine
Salt and pepper to taste
1/4 teaspoon of paprika
8 ounces of fettuccine
1 cup of sour cream
Melt butter in Dutch oven. Add onion and garlic; sauté until translucent. Add pork cubes; brown well on all sides. Add mushrooms and sauté for 2 minutes more. Stir in flour; simmer for 5 minutes. Gradually add broth and wine, stirring constantly. Season with salt, pepper and paprika. Cover and simmer for 1 hour or until pork is tender.
Cook fettuccine in boiling, salted water following package directions, drain.
Just before serving, stir sour cream into pork mixture. Place fettuccine on heated serving platter. Pour pork stroganoff mixture on top and toss gently. Serve at once. Serves 4 |
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