Hi Mark – I just used the one that I thought would be most available, Heinz. But of course, you can use your favorite as well.

Hi Mark – I just used the one that I thought would be most available, Heinz. But of course, you can use your favorite if you’d rather.

What one do you use

Great! Thanks for sharing. Glad it was a hit.

Hi Laura – yes, I’ve frozen it and it reheats very well.

Hi Sigrid – you can definitely saute your mushrooms first and set them aside if you prefer not to dirty a skillet. For me, sauteing the mushrooms separately means I can get the pork cooking more quickly and have more surface area to brown the mushrooms. For most dishes, I’m not a big fan of cooking noodles in the gravy because the noodles absorb so much gravy that leftovers aren’t as creamy and delicious as the first day. When I make chicken noodle soup, I prefer to keep the noodles separate from the soup for the same reason.

However, I know many people are looking for one pot meals where they can cook the noodles with the meat, so I’ll look forward to hearing your results. I think you’re on the right track with increasing the broth, but I assume you’d want to increase the sherry, the chili sauce, and mustard as well so the sauce is flavorful. I’d try the 5 minute cook time with the 2 minute release so you don’t over cook the pasta (you could use smaller pieces of pork to compensate if necessary).

Now, if I can figure out how to successfully cook the noodles in the pressure cooker at the same time as the rest of the ingredients pressure cook without overcooking them. I just successfully did that with a ground beef stroganoff recipe. I used 8 oz. of wide egg noodles that were placed on top of the ground beef , onions, mushrooms and other ingredients and “pressed” into the liquid so that they were submerged. In that recipe 3 cups of beef broth were used. This recipe calls for 1 cup of broth and 2 ounces of sherry so I’d definitely need to increase the liquid – probably to slightly less than 3 cups of broth. Pressure cooking time is identical on the pork stroganoff recipe and the ground beef stroganoff recipe – 5 minutes. However once the pressure cooking time has ended the pork stroganoff calls for 10 minutes of natural release before quick releasing the remaining pressure. The ground beef stroganoff recipe called for only a 2 minute natural release followed by a quick release of remaining pressure. The question is, would the 8 minute difference in natural pressure release time result in really mushy noodles? One solution might be to use a type of pasta requiring a somewhat longer cooking time than do the noodles. 

I hope I can figure this out as the pork stroganoff recipe is much tastier than was the ground beef stroganoff. The latter was okay, but not wonderful – in fact not tasty enough that I’d make it again – though the cooking technique worked very well.

Thanks for sharing Sigrid!