2 pounds (1 kg) boneless pork shoulder
2 tablespoons (30 mL) canola oil
1/2 cup (125 mL) chopped onion
2 cups (500 mL) beef broth or bouillon
1 1/2 cups (375 mL) sliced mushrooms
1 1/2 cups (375 mL) plain yogurt
Garnish: 1/4 cup (50 mL) chopped fresh parsley
Trim pork of visible fat and cut into 3-inch (8 cm) strips, 1/4-inch (5 mm) thick.
Heat oil in a large frying pan or Dutch oven over medium-high heat. Add pork and cook, stirring constantly, for 5 to 8 minutes, until meat is well browned. Add onion, beef broth and mushrooms; stir to combine. Cover pan and simmer for 20 to 30 minutes, until meat is tender. Can be made ahead to this point. Cool. Ladle into a covered container and refrigerate until cold. Store in freezer until needed.
Thaw in refrigerator overnight and transfer to Dutch oven set over medium heat for 15 minutes, or until hot. Reduce heat to low. Stir in yogurt and heat without boiling. Serve, garnished with chopped parsley. Makes 8 servings.
Tip: Stroganoff can be served over cooked rice or noodles.