Growing up a comfort food for me was strogganoff. As an I adult I quickly learned how to cook it using the typical ingredients including cream of mushroom soup. This year we’ve made a huge effort to avoid processed foods which often have crazy amounts of sodium and preservatives. This means cream of mushroom soup is off the list!
Last night as I was using up our leftovers in the fridge I accidentally stumbled upon an amazing strogganoff recipe-void of processed foods!!
* 2 turnips
* 1 apple
* 1 carrot
* 2 eggplant fingers
* 4 sprigs of dill
* 5 thinly sliced pork loin chops
* 1 T grapeseed oil (olive oil works too)
* 1 C chicken stock
* 4 T butter
* 1/2 c coconut milk or whatever cream substitute you’d prefer
* Salt, Trader Joe’s 21 Seasoning Salute, Pepper to Taste
***You can use whatever vegetables you have around, these are just the ones we had at home. The turnips surprisingly were a great mushroom substitute!
Slice all veggies thinly. My food processor made this very easy! Heat oil in wok, throw in turnips and carrots, heat for 2 minutes. Add in apples and eggplant fingers, heat for 2 minutes then add in chicken stock. Now add in pork and dill, cook & continually stir for 2 minutes. Continue to cook over low heat and watch your mixture, as the pork looks close to being done and the veggies are nearly fully cooked add in the butter and cream. Let thicken. Season to taste.
Enjoy a great comfort dish and smile knowing how nutritious it is!