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Pork Stroganoff with Wild Mushrooms

We’re not saying we tamed these mushrooms – in fact, we love them just the way they are.

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  • Cooking time20 min
  • Prep time25 min
  • ServingsPortions 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)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

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