It started with "boneless country pork ribs," a cheap and flavorful cut. I scissored them into half-inch cubes with smoked paprika, Worcestershire sauce and garlic, and browned them well. Next came a fancy mushroom assortment -- shitake, brown and white beech and golden oyster mushrooms. Once all that was cooked well, I added a can of Amy's mushroom soup and small can of indulgence: black truffle sauce. (About $10, I have the black or white truffle sauce about once a year). That got a ten-minute simmer, covered.
It's more-or-less pork stroganoff.
Served over egg noodles with some parsley, it was darned good. Italian (flat) green beans on side, and there's supper.
Boneless Pork Ribs.
ReplyDeleteImagine trying to learn english and you come across that phrase .