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!