I am such a sucker for quickie meals. I am able to save time from cooking, which I could use to do other equally important stuff – like doing the laundry or teaching my kids. This is why I enjoy preparing make-ahead meals because it is so convenient, time-friendly, and I don’t have to worry about what to cook the following day.
One of the quickie meals I mastered these days is Pork Stroganoff.
While I was browsing for recipes for stroganoff, I was a bit disappointed to find out that some ingredients such as white wine are not readily available in our kitchen. After finding similar ingredients among the recipes, I decided to experiment on it and hoped for the best. LOL. This version of stroganoff is pretty easy and quick to do. For starters, I used pork tenderloin instead of beef since it is easier to cook, chew, and digest. My husband is not a fan of beef as well, so I always get pork tenderloin and use it every time the recipe calls for beef. Also, except for sour cream, all the ingredients can be found in our kitchen – mushroom, butter, Worcestershire sauce, salt and pepper, and onion. I also cook in big batches so I can just re-heat it the following day. Since I became yaya-less, cooking took so much of my time and I learned my lesson. I made it a point to cook in bulk, freeze it, and re-heat it the following day.
Anyhow, sharing with you the recipe for Pork Stroganoff.