Pork Medallion Stroganoff
Pork Medallions and Egg Noodle Stroganoff
Makes 8 servings
1 cup all-purpose flour
1 teaspoon Hungarian smoked paprika, plus garnish
1 teaspoon black pepper
1 pound Fantasma's Finest Pork Medallions, sliced into 1/2-inch strips (available in retail store)
1 tablespoon canola oil, plus 2 teaspoons
2 tablespoons butter
1 onion, finely diced
16 ounces baby bella mushrooms, sliced
2 tablespoons Dijon country mustard
About 3 ounces (1/2 package) Boursin cheese with herbs
1/2 cup beef stock
1/2 cup heavy cream
Salt, to taste
1 (16-ounce) package egg noodles, cooked according to package directions
Parsley, chopped
On a plate, season flour with paprika and pepper. Pat the pork medallions dry with a paper towel and dredge in seasoned flour.
Meanwhile, heat 1 tablespoon oil in a skillet and add first batch of pork, making sure not to crowd, and sauté over medium heat until lightly browned on both sides; set aside on paper towel. Sauté the second batch and set aside.
Heat 2 teaspoons oil to the pan. Sauté onion and mushrooms until the onions are translucent and the mushrooms have expressed all their liquid and begin to brown; set aside.
Add broth to the pan to deglaze over low heat. Using a whisk, incorporate mustard, Boursin, and cream, continuing to scrape up the browned bits to create a gravy. Add pork back and allow the liquid to continue to thicken. Fold in mushroom-onion mixture and season with salt. Stir hot noodles into the skillet. Garnish with parsley and a sprinkle of paprika. Stroganoff is best served immediately!