Friday, December 19, 2014

Saint Louis Stroganoff

As you become more comfortable in the kitchen, you will be better able to “Think on your feet”. Slave uses this as an example: This week there was a sale on a “Saint Louis” style cut known as a pork steak. It was decided to try them in the crock pot the way that thick pork chops had been done so successfully. Yes, they came out very tasty but cooked so tender they fell off of the bone!

This is how the left-overs were turned into a unique and hearty dinner. They became “Saint Louis Stroganoff”. This is the first recipe that slave has seen using pork in place of the traditional beef. Not only a wonderful holiday meal but a nice example of “Thinking on your feet”.

1lbs (or more) of left over cooked pork steak.
1 medium yellow onion
8oz mushrooms sliced
1 13.5 oz can condensed cream of chicken    soup
3 Tbs Worcestershire sauce
8 oz low fat sour cream
2 Tbs olive oil

½ package of pasta.*
Please note that Stroganoff is traditionally served on egg noodles. However, slave has found it also works just as well served over puffed rice! (unsweetened) So, since the pantry held ½ box of mostaccioli pasta, that was used. Use up what you have!

Do your cutting. Wash and slice the mushrooms. Do a rough chop on the onion. Cut up the left-over cooked steaks into bite sized pieces. 

Slave served this with fresh roasted green beans so they were washed, snapped, tossed with 1 tbs olive oil and placed in a 425 degree oven for a total of 20 minutes.

Water was brought to a boil and the pasta cooked for 10 minutes.
While that cooked, 2 tbs oil was brought to a medium heat in a large frying pan and the onions stirred in. This was left to cook until the onions started to soften.

Next add the sliced mushrooms and let that cook covered, for about 4 minutes. This will draw out the moisture. Stir in the undiluted condensed soup and the Worcestershire sauce until that starts to bubble.

Add the pork pieces, lower the heat to a simmer and cover. Let that go for another 4 – 5 minutes. This is just to warm up the meat and blend in the flavors.

Dish out the green beans and a large bowl with cooked pasta. Then pour the meat mixture into a 9 x 13 casserole. After it is on the table divide the sour cream into three portions and spoon that on top to melt into the Stroganoff.

A complete, wonderful tasting, and unique meal. This also might be nice with some crusty bread, but it is not necessary since the pasta already provides the starch.

Hope you enjoy making this easy and smart meal. Feel free to add your own special touch, like maybe some Dijon Mustard?

Slave passes along the best Holiday Greeting from Master Indy and this humble servant.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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