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 Tbsp finely chopped curly parsley (optional)