PORK STROGANOFF
How to make Pork Stroganoff
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Trim excess fat from pork and cut into thin strips ½-inch wide.
- Season pork generously with salt and pepper. Put 1 tablespoon oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned.
- Select sauté; add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 3 minutes.
- Add sherry to deglaze the pot; scrap up any brown bits on the bottom of the pot. Add chili sauce and mustard. Add chicken broth, browned pork and any accumulated juices. Select High Pressure. Set timer for 5 minutes.
- While the pork is cooking, heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
- When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid.
- Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms. Add salt and pepper to taste.
- **While stroganoff is cooking, put salted water for noodles on to boil. Follow package directions for cooking noodles and time their cooking to finish at the same time as the pork. Drain noodles. Serve stroganoff over noodles sprinkled with poppy seed (optional).
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