Slow Cooked Cajun Pork Rib Stroganoff
"Something I accidentally made by mistake and so glad I did. If I had a restaurant, this would be the featured pasta dish. No doubt."
photo by RavenousRavenDesign
- Ready In:
- 8hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 large pork ribs (or about 1.5lb to 2lbs of meat, bone in or boneless. I used bone in.)
- 1 large sweet onion
- 2 tablespoons garlic
- 2 teaspoons tony chachere creole seasoning
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 teaspoon olive oil
- 1⁄4 cup water
- 2 tablespoons cornstarch
- 1⁄4 cup water
- 1 teaspoon Worcestershire sauce
- 12 ounces cooked egg noodles
directions
- season your pork ribs all the way around with the creole seasoning.
- place in crock pot with onions, garlic, 1/4 cup of water, cream of mushroom soup and olive oil. Cook for 8 hours.
- When the pork ribs are done, it should be pretty saucy. Separate the rib meat from the sauce.
- Pour the sauce in sauce pan, turn heat on medium and add the worcestershire sauce. Once its gets a little bubbly, add your mixture of 1/4 water and corn starch slowly to thicken up the sauce. If needed, add additional creole seasoning to taste.
- Optional (add half and half cream to desired color & taste).
- Serve up sauce and desired amount of rib meat over cooked egg noodles. (or for a more paleo friendly version, over sautéed cabbage).
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Reviews
-
It sounds weird to have stroganoff mixed with Creole seasoning, but the flavors mix surprisingly well. It warms up well as a left over (which is important to me in recipes) and is really tasty. I recommend giving it a try.
RECIPE SUBMITTED BY
RavenousRavenDesign
Mead, Washington
