Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Pork Stroganoff with Wild Mushrooms

We’re not saying we tamed these mushrooms – in fact, we love them just the way they are.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Pork Stroganoff with Wild Mushrooms


  • 1 1/2 Tbsp. (20 mL) Becel® Original margarine
  • 1 -lb. (500 g) pork tenderloin, thinly sliced across the grain
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 lb. (250 g) portobello mushrooms, stems discarded and caps sliced
  • 2 Tbsp. (30 mL) all-purpose flour
  • 2 cups (500 mL) reduced sodium beef broth
  • 2 1/2 tsp. (12 mL) Worcestershire sauce
  • 1 1/2 Tbsp. (20 mL) tomato paste
  • 1 Tbsp. (15 mL) cornstarch
  • 1/2 cup (125 mL) nonfat sour cream
  • 3/4 lb. (375 g) egg noodles, cooked according to package directions
  • 1 Tbsp. (15 mL) chopped fresh parsley leaves, (optional)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Melt 1/2 of the Becel® Original margarine in medium nonstick skillet over medium-high heat and brown 1/2 of the pork. Remove pork to bowl and keep warm. Repeat with remaining Becel® Original margarine and pork.
  2. Reduce heat to medium and cook onion and garlic, stirring occasionally, until onion is softened and slightly golden, about 3 minutes. Add mushrooms and cook until they begin to give off moisture, about 3 minutes. Stir in flour and cook 1 minute.
  3. Stir in beef broth. Bring to a boil and cook over medium heat, stirring occasionally, until sauce starts to thicken slightly, about 5 minutes. Stir in Worcestershire sauce and tomato paste.
  4. Combine cornstarch with sour cream; stir into sauce. Bring to the boiling point, then reduce heat to low. Return pork and any juices to skillet; heat through. Season to taste with salt and pepper. Serve over hot noodles and sprinkle with parsley.