Ingredients
1 1/2
pounds pork boneless loin
1
tablespoon butter or margarine
8
ounces fresh mushrooms, sliced (3 cups)
3
medium onions, sliced
1
garlic clove, finely chopped
1
tablespoon butter or margarine
1
cup Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2
tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
1
tablespoon Worcestershire sauce
1/8
teaspoon pepper
1
cup sour cream
2
medium tomatoes, peeled, seeded and chopped (1 1/2 cups)
3
tablespoons Gold Medal™ all-purpose flour
6
cups hot cooked noodles
Preparation
Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.
