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Pork Stroganoff with Wild Mushrooms

  • Cooking time20 min
  • Prep time25 min
  • ServingsRecipe serves 4
recipe image Pork Stroganoff with Wild Mushrooms


  • 1 1/2 Tbsp. Becel® Original margarine
  • 1 -lb. pork tenderloin , thinly sliced across the grain
  • 1 medium onion , chopped
  • 3 cloves garlic , finely chopped
  • 1/2 lb. portobello mushrooms , stems discarded and caps sliced
  • 2 Tbsp. all-purpose flour
  • 2 cups reduced sodium beef broth
  • 2 1/2 tsp. Worcestershire sauce
  • 1 1/2 Tbsp. tomato paste
  • 1 Tbsp. cornstarch
  • 1/2 cup nonfat sour cream
  • 3/4 lb. egg noodles , cooked according to package directions
  • 1 Tbsp. chopped fresh parsley leaves , (optional)
Total Fat8.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.300 g
Monounsaturated Fat3.200 g
Cholesterol90 mg
Sodium230 mg
Total Carbs39.00 g
Dietary Fiber3.0 g
Sugars4.00 g
Protein35.00 g
Calcium8 %
Iron20.00 %
Omega-30.00 g
Omega-60.10 g
Vitamin C10.0 %
Vitamin A8.0 %


  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.