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Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Yatka Mein Soup

Yatka Mein Soup

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Yield: 6 to 8 Servings
Scott Nowell

My guess at a soup from Kahala Restaurant in Nashua, NH. This may have originated in New Orleans. I remember it only from the Kahala and it always used pork.

  • ½(16-oz) package lo mein noodles, fresh
  • 2quarts chicken or beef stock or mix
  • salt & pepper
  • 2cups cooked char sui pork, beef or chicken, julienned
  • 2TBS soy sauce
  • 1bunch green onions, finely chopped

Cook noodles for 2 to 3 minutes in boiling water, drain and shock in cold water. Drain well and set aside.

Bring stock to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.

To assemble, place drained noodles in individual bowls. Divide meat over noodles. Ladle on broth and sprinkle with green onions.

One Pot Beef Stroganoff

One Pot Beef Stroganoff

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Yield: 4 Servings
adapted from: Damn Delicious

Now you can make everyone’s favorite Stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!

  • 2TBS unsalted butter, divided
  • 8oz Cremini or button mushrooms (see note), thickly sliced
  • ½medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1lb lean ground beef
  • 2cloves garlic, minced
  • ½tsp dried thyme
  • 3TBS AP flour
  • ¼cup dry white wine
  • 4cups beef stock
  • 2TBS Worcestershire sauce
  • 1TBS Dijon mustard
  • 8oz egg noodles, uncooked
  • ½cup sour cream
  • 2TBS chopped fresh parsley leaves


Mushrooms:

Melt 2 TBS butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms shrink and start to brown, about 3 – 5 minutes.

Onions:

Add another TBS butter and diced onion, and cook, stirring occasionally, until mushrooms are tender and onions are transparent, about 3 – 5 minutes; season with salt and pepper, to taste.

Ground beef:

Add ground beef and cook until browned, about 3 – 5 minutes, making sure to crumble the beef as it cooks.

Stroganoff:

Stir in 2 cloves of minced garlic (heaping tsp) and ½ tsp thyme until fragrant, about 1 minute.

Stir in 3 TBS flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in 4 cups beef stock, 2 TBS Worcestershire, 1 TBS Dijon mustard and 8 oz egg noodles. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is just cooked through, about 6 – 8 minutes.

Stir in ½ cup sour cream until heated through, about 1 – 2 minutes.

Serve immediately, garnished with parsley, if desired.

Note: Cremini, white button and Portobello mushrooms are all the same mushroom, Agaricus bisporus, White button mushrooms are the youngest and Cremini are partially matured. They are usually brown and often marked as Baby Bella. Portobello mushrooms are fully grown white button mushrooms

Haluski (Cabbage & Noodles)

Haluski (Cabbage & Noodles)

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Yield: 4 to 6 Servings
Adapted from Spend with Pennies

Cabbage and Noodles (aka Haluski) is an old Polish dish. Different areas have slightly different versions, Slovak Halusky is more of a potato dumpling while other areas enjoy it as cabbage and noodles. This needs a big pot and a non-stick skillet.

Back in the good ol’ days of early 2022, kielbasa and other smoked sausages came in 14 oz packages. Now they’re only 12 oz. Marginally enough, I’ve updated this to call for 16-24 oz.

  • 8oz uncooked egg noodles
  • 2TBS olive oil, divided
  • 16-24oz kielbasa or other pre-cooked sausage, sliced
  • ¼cup salted butter
  • 1large onion, diced
  • ½-1head cabbage, chopped (approx. 6-8 cups)
  • 1clove garlic, minced
  • ⅔cup frozen peas
  • salt and fresh ground black pepper to taste

Cook noodles in a 6-quart sauce pot or dutch oven according to package directions, drain and set aside.

Note: You can use the same pot used for the noodles to cook the kielbasa, but it tends to leave a nasty residue that is hard to clean. It is generally better to use a non-stick skillet.

Using the pan of your choice, over medium high heat, add 1 TBS olive oil and heat until shimmering. Add kielbasa and cook until lightly browned, about 3 minutes.

Add the remaining olive oil, butter and diced onion. Cook until onion is softened, about 5 minutes.

If you used a separate pan for the kielbasa, dump the contents into the noodle pan now.

Add the cabbage and garlic. The pot will be very full, but the cabbage will wilt while cooking. Cover and cook until tender (10-15 minutes), stirring occasionally.

Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through. Taste and check for final seasoning. Serve.