RCI-VG.005.0172.001
Portugese Pork Chop Suey
Purchased from the Parnell Estate in Canton, Texas in 1988.
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- boneless pork steak cut into small pieces3 pounds
- Portuguese (kluski) noodles1 pound
- 1 pound
- 1 can
- 1 package
- white onions2 unitchopped
- 2 cups
- 1 unit
- fresh mushrooms16 unitsliced
Method
1
Cook the Portuguese noodles according to package directions in salted boiling water, then drain and set aside.
2
Heat a large skillet or Dutch oven over medium-high heat and brown the pork pieces in batches, about 3-4 minutes per batch, until golden on all sides.
3
Remove the browned pork from the skillet and set aside, leaving the drippings in the pan.
1 minutes
4
Add the chopped onions and diced celery to the skillet and sauté until softened, approximately 3-4 minutes.
5
Stir in the sliced fresh mushrooms and cook for another 2 minutes until they begin to release their moisture.
6
Sprinkle the dry onion soup mix over the vegetables and stir well to coat, then cook for 1 minute.
7
Return the browned pork to the skillet, then add the sauerkraut, cream of mushroom soup, and the soup can of water, stirring to combine thoroughly.
8
Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 25-30 minutes until the pork is tender.
28 minutes
9
Fold the cooked noodles into the pork and sauerkraut mixture, stirring gently to combine.
10
Simmer uncovered for an additional 3-5 minutes to allow the flavors to meld and the noodles to absorb some of the sauce.
4 minutes
11
Taste and adjust seasoning as needed, then serve hot in bowls.