Pork and Mushroom Stroganoff

Wash your hands and clean the work surface. Rinse the mushrooms and onion under running water and dry them; remove any damaged areas. Slice the mushrooms, then peel and slice the onion. Measure the sour cream into a small bowl. Pat the pork dry with paper towels and cut it into strips. Wash your hands and clean the knife, cutting board, and surfaces after handling raw pork.

Bring the 4 quarts water to a boil in the large pot. Add the 1 teaspoon salt reserved for the noodle water. Keep the water ready while you begin cooking the pork.

Season the pork with 3/4 teaspoon salt and the black pepper. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the pork in a single layer and sear for 2–3 minutes total, turning once, until lightly browned but not necessarily cooked through. Transfer to the plate. Repeat with another 1 tablespoon oil and the remaining pork. Do not crowd the skillet.

Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook over medium-high heat for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the onion and remaining 1/4 teaspoon salt. Cook for another 4–5 minutes, stirring, until the onion softens and the mushrooms are browned. Reduce the heat slightly if the onion begins to scorch.

When you add the onion, add the egg noodles to the boiling water. Cook according to the package directions until tender, then drain. Coordinate draining with the final sauce steps so the noodles stay hot.

Reduce the skillet heat to medium-low. Stir in the paprika for about 20 seconds, then add the broth and Dijon mustard. Scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until the liquid reduces slightly.

Turn the heat to its lowest setting. Whisk about 1/4 cup of the hot skillet liquid into the measured sour cream, then gently stir this mixture into the skillet. Stir just until combined and warmed through; do not let the sauce boil. Remove the skillet from the heat and let stand for 3 minutes before serving.