Pork Stroganoff

Name: Pork Stroganoff
Cuisine: Europe, Eastern European & German
Ingredients: 3 ounces, pancetta, cut into ¼-inch pieces; 1 tablespoon, extra-virgin olive oil; 1 (12-ounce), pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick; 3 tablespoons, all-purpose flour, divided; 1 teaspoon, table salt, divided; 1 teaspoon, pepper, divided; 3 tablespoons, unsalted butter, divided; 12 ounces, cremini mushrooms, sliced thin; 1 , large onion, chopped fine; 4 teaspoons, chopped fresh sage, divided; 3 , garlic cloves, minced; 2 teaspoons, tomato paste; 4 cups, chicken broth; 1/4 cup, dry white wine; 8 ounces (4 cups), egg noodles; 1/2 cup, sour cream; 2 tablespoons, minced fresh chives

Main Courses
Europe
Eastern European & German
Pasta, Grains, Rice & Beans
Meat
Pasta
Pork

By Natalie Estrada ･ Appears in Cook's Country February/March 2020

We love the traditional version of this soothing, creamy dish. But we hate the price tag.

SERVES 4

TIME 1 hour

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