Creamy Ground Pork Stroganoff
over Roasted Heirloom Zucchini
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
Stroganoff side effects may include a sense of indulgence, satisfaction and general well-being—especially if it’s carb-smart. When ground pork and meaty portobello mushroom are swirled in a cream sauce with paprika and mustard, the results are nothing short of swoon-worthy.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Portobello mushroom
- 15ml Minced garlic
- 4 Heirloom zucchini
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 10g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic powder, onion powder, oregano, black pepper, kosher salt)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
16 g
Sodium
510 mg
Total Carb
15 g
Sugars
8 g
Protein
29 g
Fibre
4 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Cut the zucchini crosswise into ½ inch rounds.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 10 to 12 min., until tender.
Start the pork stroganoff
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork; season with S&P.
- Cook, breaking up the meat, 2 to 4 min., until beginning to brown.
Finish the pork stroganoff
- Meanwhile, remove the stem from the mushroom; thinly slice the cap.
- To the pan of pork, add the mushroom and spices. Cook, stirring often, 2 to 3 min., until softened and fragrant.
- Add the garlic, mustard, demi-glace, cream and ½ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until the pork* is cooked through and the sauce has slightly thickened.
Plate your dish
- Divide the zucchini between your plates.
- Top with the pork stroganoff. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
