Pork Stroganoff Pappardelle

Ingredients

• 1 cup(s) chicken stock or low-sodium broth
• 20 ounce(s) sliced roasted pork shoulder
• 1 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) chopped flat-leaf parsley
• 0.25 cup(s) sour cream
• 1 tablespoon(s) all-purpose flour
• Salt
• + 3 more ingredients
• • 12 ounce(s) white mushrooms
  • 1 small onion
  • 12 ounce(s) pappardelle

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