Stroganoff de porc aux champignons et aux oignons

Ingrédients

• 6 slices bacon
• 2 1/2 lbs pork loin tips (bite size pieces)
• 2 tsp Montreal steak seasoning (Or your favorite)
• 1 tsp lemon pepper
• 1 8 oz container sliced baby Portabella mushrooms
• 1 large sweet onion (diced)
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 2 garlic cloves (minced)
• 2 Tbsp butter (divided)
• 2 cups chicken broth
• 1 tsp dry tarragon
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1 8 oz container light or full fat sour cream
• 4 Tbsp all purpose flour
• Prepared mashed potatoes Or 1 lb cooked fettuccine noodles
• 2 Tbsp fresh chopped chives for garnishing

Préparation

1. 1

   In a large dutch oven or heavy bottomed skillet cook the bacon until crispy. Remove to a paper towel to drain then crumble. Remove all but 2 Tbsp drippings from the skillet.

2. 2

   Add 1 Tbsp butter and the pork tips to the skillet. Sprinkle the steak seasoning and lemon pepper over the pork, stir to coat. Cook over medium-high heat for 6-8 minutes or until browned on both sides and no pink remains. Remove to a platter and keep warm.

3. 3

   Add 1 Tbsp butter, sliced mushrooms and onion to the skillet and season with garlic salt and black pepper. Cook until softened and beginning to brown about 3-5 minutes then add the minced garlic. Cook for 1 minute longer scraping any brown bits on the bottom of the pan.

4. 4

   Add the chicken stock, tarragon, Worcestershire sauce, paprika and pork tips and juices, back to the skillet. Stir well and bring to a gentle boil.

5. 5

   Mix the sour cream and flour together. Add to the skillet and stir until fully incorporated and the sauce is beginning to thicken. Lower to medium-heat and cook for 3-5 minutes, stirring to prevent sticking.

6. 6

   Add 1/2 of the crumbled bacon to the pan. Stir to distribute.

7. 7

   Remove pan from the stovetop and serve immediately over mashed potatoes, buttered rice or cooked egg noodles garnished with crumbled bacon and chopped chives.