My family loves this dish. The ‘gravy’ can also be used on burgers to make what we call a ‘smothered burger’. This dish can also be served over rice or noodles instead of in buns.
- 2-3 lbs pork loin, cut into thin strips
- 4 T.butter or margarine
- 4 T. oil
- 1 large onion, thinly sliced
- 2 c. mushrooms, sliced
- 1 1/2 – 2 c. beef broth
- 2 T. Dijon mustard
- 2 T. soy sauce
- 3 T. cornstarch
- 1/2 c. water
- 8 – 10 hoagie rolls, or hot dog buns
Heat 2 T. butter and 2 T. oil in a large skillet. Add onion and cook until starting to brown, add the mushrooms and cook 3-5 minutes more. Remove from pan and set aside.
Heat the remaining butter and oil in the same skillet. Add small portions of the pork and cook until done. Cook the remaining pork in batches. Remove from pan and set aside.
Add the broth, mustard, and soy sauce in the same pan. Use the whisk to scrape up any little bits in the pan. Mix the cornstarch and water together and add to the pan. Heat until slightly thickened. Return the onions and mushrooms to the pan. Heat through.
Fill the buns with the pork and spoon the gravy mixture over the top.
You can also add the meat to the gravy before serving.