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.
BUILDING A 1:1 BALUN
1 year ago