Recipe Background
Oh yes, this is how you modify a classic! Slow Cooker Pork Stroganoff has all the components of the world-beloved dish: the creamy, rich sauce, the hearty mushrooms, and the bed of rice, with just a few notes of bright tomatoes and fragrant garlic. However, as the name suggests, Slow Cooker Pork Stroganoff replaces the usual beef with juicy, sweet pork... but not just any pork. Pork Scotch fillets are extra succulent and flavorful thanks to the beautiful marbling, which the slow-cooked tenderness only highlights. Just you watch, because this dish will become a classic before long!
Oh yes, this is how you modify a classic! Slow Cooker Pork Stroganoff has all the components of the world-beloved dish: the creamy, rich sauce, the hearty mushrooms, and the bed of rice, with just a few notes of bright tomatoes and fragrant garlic. However, as the name suggests, Slow Cooker Pork Stroganoff replaces the usual beef with juicy, sweet pork... but not just any pork. Pork Scotch fillets are extra succulent and flavorful thanks to the beautiful marbling, which the slow-cooked tenderness only highlights. Just you watch, because this dish will become a classic before long!
Ingredients
- 2.4 pounds pork Scotch fillets roasted and sliced into 1/4-inch pieces
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 tablespoon flour
- salt to taste
- pepper to taste
- 2 tablespoons olive oil divided
- 1 large onion sliced
- 14 ounces Swiss brown mushrooms halved
- 3 cloves garlic crushed
- 2 tablespoons tomato paste
- 2 tomatoes chopped
- 1 cup chicken stock or beef stock
- 2 tablespoons Worcestershire sauce
- 1/2 cup sour cream
- parsley to taste, chopped
- rice or pasta to taste, cooked
Directions
- In a large, resealable plastic bag, add the pork, the sweet paprika, the smoked paprika, the flour, the salt, and the pepper.
- Seal the bag and shake to coat the meat in the spices.
- In a large nonstick frying pan, heat 1 tablespoon of the oil.
- Cook the onion in the oil until it has softened, about 2-3 minutes.
- Transfer the cooked onions to a plate and add the pork to the pan in batches.
- Heat the remaining oil in the same pan.
- Cook the pork until it is golden, about 2-3 minutes. Transfer to the plate with the onions.
- Add the mushrooms to the oil and cook, while stirring, until they are golden and browned, about 3-4 minutes.
- Transfer the cooked onions, the seared pork, and the cooked mushrooms to a slow cooker.
- Add the garlic, the tomato paste, the tomatoes, and the stock to the pork mixture, cover, and cook on high for 4 hours.
- Reduce the heat to low and stir the Worcestershire sauce into the meat mixture.
- Cook the meat mixture until the meat is tender, about 1 hour 30 minutes.
- Stir the sour cream into the meat mixture.
- Season the meat mixture with the salt and the pepper and sprinkle with the parsley.
- Serve with the rice.
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