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PORK STEAK STROGANOFF

Ingredients:

2 tbsp cooking oil
1/2 (5 pc) kg MONTEREY PORK STEAKS
1/2 tsp iodized fine salt
1/4 tsp pepper
1 (70 g) pc large onion, sliced
1-1/2 cups chicken or pork stock
1/2 tsp dried thyme or 4 fresh thyme sprigs
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
300 grams fettuccine noodles or preferred pasta, cooked according to package directions

Procedure:

  1. Heat oil. Meanwhile, season pork with 1/4 tsp salt and pepper. Brown pork on both sides, about 3 minutes each per side. Remove from heat and transfer to a platter.
  2. In the same pan, sauté onion until tender. Over medium heat, return pork and its juice into the pan.
  3. Add stock and thyme. Bring to a boil over high heat. Reduce heat and simmer covered for 8 to 10 minutes on each side or until meat is tender and stock is reduced in half.
  4. Add cream, season with remaining salt and stir until sauce thickens then toss in pasta.
  5. Serve pasta on a platter and arrange pork steaks on top.

Makes 5 servings.

Tip/s:

  • Add spinach or other leafy vegetables to complete the dish.
  • Serve with rice or mashed potatoes. 
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