Pork Stroganoff

What’s Cooking at Wasatch: Chef Mirza’s Pork Stroganoff and Nutella Crepes

Wasatch Crest’s Head Chef, Mirza shows us how to make his signature savory Pork Stroganoff and sweet Nutella crepes. The hearty fall meal will be perfect for fueling your recovery. You can watch Mirza’s cooking tutorial here. The complete recipe is below.

Ingredients

Pork Stroganoff

  • 1 lb pork tenderloin, chopped into cubes
  • ¼ of a yellow or white onion, chopped
  • 3 cups of button mushrooms, chopped
  • ¼ cup of butter
  • 1 small pickle, chopped
  • ¼ cup of beef broth
  • 3 tablespoons of Dijon mustard
  • Splash of heavy cream
  • 2 cups of egg noodles, cooked
  • 3 cups of cauliflower

Crepes

  • ½ cup of flour
  • A pinch of baking powder
  • 3 tablespoons of sugar
  • A pinch of salt
  • A couple drops of vanilla extract
  • 1 egg, beaten
  • ¼ cup of milk

Recipe

Pork Stroganoff

Heat oil in a sauté pan on medium-high heat. Add the onion and cook for a couple of minutes. Add the cubed pork tenderloin. Cook through.

In a separate saute pan, heat oil and add the mushrooms. Cook on medium-high heat until tender. Add butter, the cooked pork, chopped pickle, dijon mustard, beef stock, and heavy cream. Allow the mixture to simmer for five to ten minutes. 

Cook cauliflower in a sauté pan with a few tablespoons of water until tender.

Serve the pork sauce, cauliflower, and egg noodles together on a plate.

Crepes

Mix the dry ingredients. Then add vanilla extract, egg, and milk. 

Heat oil in a frying pan. Add ¼ cup of crepe batter. Cook each side for about two minutes. Spread the inside of the cooked crepe with Nutella and fold. Top with your favorite syrups and serve alongside vanilla ice cream.

Enjoy! 

About the Author

Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.

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