The pork version of stroganoff is equally as wonderful as the beef one, if not better. Delicious sour cream sauce with pork, mushrooms, and onions.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (15 ounce) can peas, drained
- 1 (15 ounce) can green beans, drained
- 1 (14 ounce) can shoepeg corn, drained
- 1 onion, chopped
- 2 stalks celery, chopped, or more to taste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup white sugar
- ½ cup cooking oil
- ½ cup red wine vinegar
Instructions
- Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
- Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.
Reviews
I have a Summer Salad recipe that calls for equal parts of water & vinegar. I hated it, because the vinegar got too strong after 6 hours. ADDING OIL instead of water solves the too vinegary taste. Too much sugar made me score this recipe 4 stars. I reduced the sugar from 3/4 to 1/4 cup. To give more color, I added green pepper & pimentos.
It was delicious and easy too.
This is an excellent cold salad. I also add a 15 oz. can of Garbanzo Beans. It is a wonderful salad to have for dinner, or as your lunch! I make and eat this at least 3 or 4 times a year. It is a hit for Church Fellowship dinners, or a gathering of friends for a night of dinner and cards!
My Grandmother’s church cookbook has a similar recipe, but it doesn’t call for any oil. I love this salad and we always have it at Easter. You can eliminate the oil or just use 1/4 cup and it’s still delicious. I’ve also made it with white vinegar and it always turns out good. My Grandmother’s recipe calls for 3/4 sugar and 3/4 vinegar.
This was a perfect accompaniment to grilled chicken and a light summer salad. The flavor profile reminded me of a three bean salad. I thought it was good, but, I did miss the different textures you get from a three bean salad. I would make it again because I really liked the corn in the salad, but, I would add either a can of kidney beans or garbanzo beans. Thanks for the recipe!