Beef stroganoff is a dish served in a sauce with sour cream. It originated in Russia in the 19th century and has since become popular around the world, with as many variations as there are countries that eat it. Here we've used pork instead of beef, but chicken may also be used.
1.Melt half the butter in a medium saucepan over medium heat; cook the onion, stirring, until softened. Add the mushrooms; cook, stirring occasionally, about 5 minutes or until golden and liquid has evaporated.
2.Add pork and paprika; cook, stirring occasionally, for about 5 minutes or until browned lightly. Stir in sour cream; simmer uncovered, about 5 minutes or until pork is tender.
3.Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Return pasta to pan with remaining butter and half the parsley; toss to combine.
4.Stir remaining parsley through the stroganoff; season to taste. Serve stroganoff with pasta.
Toss the butter and parsley through the pasta as soon as it has been drained; the hot pasta will melt the butter.
Note
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