Strogan-what?

      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.