Friday, May 14, 2010
Recipes using Pork Mince
I started this post in the middle of February. It ties in with the post I started today as follows:
My son found some pork mince in his freezer that he shares, or rather it is his brothers, today. He bought it in March and it has to be used up. I thought of one of his favourite recipes. I linked to it a lot last year when we were making it regularly, he was still doing his VCE and lived with us then. The link from the New Idea magazine site is gone now and I was worried, but found my paper copy. Lovely recipe. I even have a can of champignons in the cupboard ready to make it. Sadly I have been to a shop that sells pork mince with an eski or cooler lately. But soon, hopefully.
Here is the recipe I sent him followed by what I wrote earlier.
(Pork) Mince Stroganoff
2 tblsps oil
1 onion, finely chopped
2 cloves garlic, crushed
300g pork mince (ground?)
40g packet French onion soup mix
2 tblsps tomato paste
1/2 cup water
2 cups frozen mixed vegetables (we used the can of mixed vegetables)
400g can whole champignons, halved
200g carton light sour cream (about 6-7oz?)
Fresh parsley leaves, to garnish, optional
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
Meanwhile, heat oil in a medium saucepan. Add onion and crushed garlic. Cook, stirring, until soft. Add mince. Cook stirring, for 5 minutes, or until browned and cooked through.
Combine soup mix, paste and water in a small jug. Stir into mince mixture. Bring to boil. Add vegetables and champignons. Cook, over a medium heat, stirring occasionally, for 5 minutes, or until vegetables are tender. Stir in sour cream. Remove from heat.
Serve stroganoff over pasta. Garnish with fresh parsley.
Either beef or chicken mince can be substitued for the pork mince in this recipe. Stroganoff can be made up to two days ahead. Keep covered in fridge. Reheat before serving.
I had collected up my favourites, but lately found some much better.
My son brought be some Kewpie mayonnaise to try next time I make this, but normal mayo works just as well, well so far anyway. I loved the real packaging. You can see it on this blog.
Stir Fry Noodles with Pork & Boc Choy with extra wombuk
Pork Chow Mein Noodles (we had them already) are absolutely gorgeous even without the special Chinese wine in the sauce, and with more plain vegetables. They have a similar taste to each other.
One of the old favourites below:
Pork Chow Mein