Ingredients
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2 lbs pork loin
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1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
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1 dash paprika
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1 dash pepper
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1⁄2 teaspoon jamaican jerk spice
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1 teaspoon salt
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1 teaspoon season salt
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2 teaspoons soy sauce
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1 teaspoon onion powder
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1 tablespoon crushed garlic
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1 (4 ounce) can sliced mushrooms (not drained)
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2 tablespoons tapioca flour or 2 tablespoons flour
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8 ounces fat free sour cream
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1 lb cooked egg white noodles
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Directions
Prep Time: 20 m | Cook Time: 6hrs 20mins | Serves: 4
Crock Pot Pork Stroganoff, I put in random spices from my kitchen Probably not all necessary I used pork since I don’t eat beef Tasted hot and yummy Note: I like things saltier than most people, so adjust to your taste ”, Kind of bland but I didn’t have any jamaican jerk seasoning Not sure what it is but it probably would have helped I couldn’t convince DH this wasn’t tuna casserole , I’m used to crockpot meals being overally wet This recipe was too dry, I could smell it starting to burn at 4 1/2 hrs I couldn’t slice the pork, it shredded I added water from the noodles for the correct casserole texture I used a boneless pork loin 2 1/2 lbs
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Steps
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1
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combine all ingredients except noodles and sour cream in crock pot. |
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6 hours on high. |
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3
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take out pork & slice, then return to crock pot. |
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4
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Add sour cream & egg noodles and stir. |
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