Pork Stroganoff
A rich, crockpot pork stroganoff over basmati rice — the kind of pot that feeds everyone.
How to make it
- 1
In a hot pan with 1–2 tbsp olive oil, brown half the pork with a pinch each of salt, pepper, and garlic salt, 2–3 minutes to sear. Transfer to the crockpot. Repeat with the rest.
- 2
In the same pan, cook the diced onions ~3 minutes until slightly translucent, add the garlic for a minute, season with garlic salt, and add to the crockpot.
- 3
Sauté the mushrooms in small batches (about 8 oz at a time) with oil and garlic salt, ~2 minutes each, adding to the crockpot. Small batches keep them from getting watery — don't skip it.
- 4
Add 1 tbsp salt, 2 tbsp pepper, the Worcestershire, and the tomato paste. Stir thoroughly.
- 5
Cover and cook on low for 7–8 hours.
- 6
One hour before eating, ladle off and discard the excess liquid.
- 7
Add the cream cheese and sour cream, cover 10 minutes to soften, then stir thoroughly and taste for seasoning.
- 8
Cover and cook another 40–50 minutes, then serve hot over basmati rice (great with steamed broccoli too).
Brooke’s note
The original video is dated “December 14, 2024” on YouTube — but it's all stroganoff.
Made with
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