Recipe developed by: Renée Kohlman from Sweetsugarbean
This family-friendly one pot meal is a tasty twist on the traditional favourite. Ground pork is
browned and simmered in a savoury broth alongside wide egg noodles, hardy greens, and
mushrooms. Boursin cheese and sour cream deliver the quintessential creaminess, and best of
all: only one pot to wash!
In a Dutch oven over medium-high heat, warm the oil until just smoking. Add the pork, mushrooms, onions, garlic, salt and pepper. Cook, stirring occasionally, until the liquid has evaporated and the pork is beginning to brown, about 10-12 minutes.
Stir in the broth and Dijon mustard. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Stir in the noodles. Cover, turn the heat to medium-low, and simmer for 5 minutes. Stir in the greens, and cook for another 5 minutes, until the noodles are just tender.
Remove from the heat and stir in the Boursin cheese and sour cream until well combined. Let sit, uncovered, until slightly thickened, about 5-10 minutes. Season to taste with salt and pepper. Serve immediately.
Serving Size 2 1/4 cups
Servings 4
- Amount Per Serving
- Calories 690
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 16g80%
- Cholesterol 195mg65%
- Sodium 1610mg68%
- Potassium 713mg21%
- Total Carbohydrate 52g18%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a Dutch oven over medium-high heat, warm the oil until just smoking. Add the pork, mushrooms, onions, garlic, salt and pepper. Cook, stirring occasionally, until the liquid has evaporated and the pork is beginning to brown, about 10-12 minutes.
Stir in the broth and Dijon mustard. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Stir in the noodles. Cover, turn the heat to medium-low, and simmer for 5 minutes. Stir in the greens, and cook for another 5 minutes, until the noodles are just tender.
Remove from the heat and stir in the Boursin cheese and sour cream until well combined. Let sit, uncovered, until slightly thickened, about 5-10 minutes. Season to taste with salt and pepper. Serve immediately.
