On Mar 5, 8:51*am, The Ranger > wrote:
> On Mar 5, 6:41*am, aem > wrote:
>
> > Due to a combination of unexpected factors I ended up with a leftover
> > pork tenderloin, a little more than a pound. *I sauteed a bunch of
> > mushrooms, maybe 8 oz., in a generous dollop of butter, squeezing the
> > juice of a lime over them as they cooked. *Then I sliced the
> > tenderloin thinly and added that to the mushrooms. *Stirred in sour
> > cream until all heated through and served it over rice. *It was
> > lacking something, or maybe several somethings, but I excused myself
> > because I was tired. *Looking back, I think I had the beginnings of
> > something that could have been pretty good if I figured out what to
> > add. *Onion? *Worcestershire? *Tomato paste? *Sherry? *Parsley in some
> > way other than a garnish sprinkle? *What would you have done? * *-aem
>
> Started with sautéed onions and crushed garlic, added in the mushrooms
> when the onions caramelized, added in the pork like you, a dash of
> Worcestershire sauce, some tomato paste, and then some crème fraiche
> (the daughter units can all taste sour cream when I sneak it into a
> dish.) There really is a difference when you don't add the onions and
> garlic, Worcestershire sauce and tomato paste. Thanks for the idea;
> I've got a tenderloin sitting in the fridge that I was going to bake
> in a salt cover; think your dish sounds easier and more fulfilling.
>
> The Ranger

I don't think I'd put tomato paste (or sauce) in it - that's not
really a stroganoff take on it....but that's just me.

N.