Pork Stroganoff with Wild Mushrooms

  • Cooking time20
  • Prep time25
  • Servings4
recipe image Pork Stroganoff with Wild Mushrooms


  • 1.5 Tbsp.
  • 1 -lb. , thinly sliced across the grain
  • 1 medium , chopped
  • 3 cloves , finely chopped
  • 0.5 lb. , stems discarded and caps sliced
  • 2 Tbsp.
  • 2 cups
  • 2.5 tsp.
  • 1.5 Tbsp.
  • 1 Tbsp.
  • 0.5 cup
  • 0.75 lb. , cooked according to package directions
  • 1 Tbsp. chopped , (optional)


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. 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. 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. 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.