Pork Stroganoff Pappardelle

Ingredients

  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) extra-virgin olive oil
  • 20 ounce(s) sliced roasted pork shoulder
  • 20 ounce(s) sliced roasted pork shoulder
  • 12 ounce(s) white mushrooms
  • 12 ounce(s) white mushrooms
  • 0.25 cup(s) sour cream
  • + 13 more ingredients
    • 0.25 cup(s) sour cream
    • 1 tablespoon(s) all-purpose flour
    • 1 tablespoon(s) all-purpose flour
    • 1 small onion
    • 1 small onion
    • 1 cup(s) chicken stock or low-sodium broth
    • 1 cup(s) chicken stock or low-sodium broth
    • Salt
    • Salt
    • 12 ounce(s) pappardelle
    • 2 tablespoon(s) chopped flat-leaf parsley
    • 12 ounce(s) pappardelle
    • 2 tablespoon(s) chopped flat-leaf parsley

Bring a large saucepan of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the pork and onion and cook over high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the mushrooms, season lightly with salt and cook over moderate heat, stir...

View full recipe at Food & Wine

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