Pork & Mushroom Stroganoff

Ingredients

3 cups (750 ml) quartered mushrooms – about ½ lb (250g)

2 tsp (10 ml) vegetable oil

1 ¼ lb (625 ml) boneless pork, cut into ½ inch (1 cm) cubes

1 can 10 oz. cream of mushroom soup

1 tsp (5 ml) paprika

1 tbsp (15 ml )EACH ketchup & Worcestershire sauce

2 tbsp (25 ml) fresh chopped parsley

¼ cup (50 ml) sour cream or plain yogurt

Hot cooked egg noodles

Directions

In a non-stick skillet, heat oil over medium heat. Cook mushrooms until lightly browned(about 3 minutes) and set aside. Add pork to pan and brown on all sides (about 5 minutes) – pork will be slightly pink inside). Add undiluted soup, paprika, ketchup, Worcestershire sauce and cooked mushrooms. Reduce heat and simmer 4-5 minutes. Stir in parsley and sour cream; heat until warmed through without boiling.

Serve over hot cooked noodles.