Stroganoff is a Rosen family favorite. It’s one of those easy-to-throw-together dishes that can be served with any number of side dishes. When IPA was first released, the Rosen’s knew it would be great mixed with the wine and sour cream of a stroganoff. And while the pork was Sydney’s idea, the change from the usual beef made this dish lighter and brighter. It’s delicious freshly made, and quite tasty as left overs. It’s wonderful served with IPA Smashed Potatoes, or even potato pancakes, and always great with noodles.
This quick and easy dish is rich, creamy, and satisfying. It’s no wonder that it is a popular comfort food for any time of year.
1 lb white mushrooms, sliced
4 Tbsp canola or vegetable oil, divided
1 1/2 cups demi-glace brown sauce or 1 ½ cups “Better Than Boullion” beef boullion
1 1/4 lb pork sirloin, sliced into thin 1-by-2-inch strips
2 tsp salt
3 Tbsp Dizzy Pig IPA hop seasoning, divided
1/4 cup all-purpose flour
1/4 cup finely minced onions
1/4 cup white wine
1/2 cup heavy cream
1/2 cup sour cream
1 tablespoon finely chopped curly parsley (optional)
- Combine 2 tablepoons of the IPA seasoning with the flour, and toss with the pork strips gently to evenly coat.
- Heat a large saute pan over high heat and add three tablespoons oil.
- Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.
- Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
- Saute the mushrooms in the remaining 1 tablespoon of the oil until slightly brown, 3 to 5 m
- Add the onions to the pan and saute for 30 seconds to 1 minute.
- Return the pork to the pan. Add white wine, brown sauce, the remaining tablespoon of IPA and heavy cream. Cook for another minute, or until the sauce is boiling.
- Stir in the sour cream. Turn off the heat to avoid overcooking.
- Garnish with chopped parsley if using.
- Serve with Dizzy Pig IPA smashed potatoes.