This easy pork stroganoff combines tender pieces of diced pork and chestnut mushrooms with a creamy paprika, mustard and soured cream sauce. Ready in 35 minutes, it is a comforting family dinner that is perfect served with rice, noodles or mashed potato. You might also like to try my pork goulash recipe.
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A Quick Look At The Recipe - Pork Stroganoff
I tested this pork stroganoff with both fresh diced pork and leftover roast pork, and both versions worked really well. Beth (Effortless Foodie)
🕒 Ready In: 35 minutes
👪 Serves: 4
🍽 Calories: 710 per serving (not including rice or sides)
🥣 Main Ingredients: Diced Pork, Onion, Garlic, Mushrooms, Chicken Stock, Tomato Puree, Smoked Paprika, Soured Cream
📖 Dietary Info: Good source of protein (37g per serving), freezer-friendly
👌 Difficulty: Easy
Summarise & Save This Content On
It's a particularly useful recipe when you have a pack of diced pork in the fridge but are not sure what to make with it. You can also use leftover roast pork, adding it towards the end of cooking so it stays tender.
Love stroganoff recipes? Try my leftover roast beef stroganoff, sausage stroganoff, and chicken stroganoff!
Jump to:
- A Quick Look At The Recipe - Pork Stroganoff
- ✔️ Why you'll love this recipe!
- 5* Reader reviews
- 🛒 Key ingredients
- Need to substitute an ingredient?
- 📖 Variations
- Make it even better!
- 🔪 How to make pork stroganoff
- Beth's top tips
- 🍴 What to serve with pork stroganoff
- Storage
- ❓ Pork Stroganoff FAQs
- Troubleshooting guide
- 😋 Delicious pork recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this recipe!
- This easy pork stroganoff is made with readily available supermarket ingredients and can be on the table in just 35 minutes.
- It's a useful recipe for diced pork, but you can also make it with leftover roast pork.
- Everything is cooked in one pan, which means less washing up, and the creamy mushroom sauce is mild enough for the whole family.
- The recipe also makes plenty of sauce, so it's ideal for serving with rice, noodles or mashed potato.
5* Reader reviews
Delicious recipe, made it twice now, once with leftover roast pork & once with fresh, with the fresh one I just cooked the pork & onion then added everything else, with the soured cream later as per instructions, it worked out just as tasty. ⭐⭐⭐⭐⭐
- Lyanne
It was perfection. Sent to four different friends. I used leftover pork tenderloin and served over mashed potatoes. ⭐⭐⭐⭐⭐
- Cherin
🛒 Key ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Pork - use diced pork loin, pork tenderloin or lean pork steaks for the quickest and most tender result. Check supermarket packs labelled "diced pork", as the cut can vary. Lean diced pork is ideal for this quick recipe, while pork shoulder or casserole pork may need a longer cooking time to become tender. If using leftover roast pork, add it near the end of cooking and heat it gently until piping hot.
Olive oil - used for browning the pork and softening the vegetables. A flavourless cooking oil can be used instead.
Onion - finely chopped to build flavour. Shallots are a good milder alternative.
Garlic - 2-3 cloves, finely chopped. Garlic paste can also be used.
Mushrooms - chestnut mushrooms have a deeper flavour than white mushrooms, but either variety will work. Slice them evenly so they cook at the same rate.
Tomato purée (tomato paste) - adds depth and richness.
Stock (broth) - chicken or vegetable stock made from a cube or stockpot. Beef stock can be used for a richer taste.
Dijon mustard - gives the dish a gentle tang. English mustard is a spicier alternative if you like a bit more kick.
Smoked paprika - adds a subtle smoky flavour. Sweet paprika can be used for a milder version.
Dried Italian Herbs - or use a mix of dried oregano, basil, and thyme.
Soured cream - use full-fat soured cream for the smoothest result. Reduced-fat soured cream can be used, but it is more likely to split if overheated. Full-fat crème fraîche or Greek yoghurt are good substitutes.
Parsley - chopped, to garnish. Fresh chives or tarragon can be used for a slightly different taste.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Use diced chicken breast instead of pork, or why not follow my easy recipe for chicken and mushroom stroganoff.
- Make it vegetarian by using mushrooms only - try this easy mushroom stroganoff recipe!
- Swap the soured cream for creme fraiche.
- Add a glass of white wine or vermouth before adding the stock (you could also use the more traditional brandy), for a richer tasting stroganoff.
- Replace the Dijon mustard with English mustard or wholegrain mustard.
- Garnish with tarragon or dill instead of parsley, or a mixture of all three herbs.
- Make the pork stroganoff in your slow cooker. You'll need to reduce the amount of stock to 200 ml and cook for 6-7 hours on low. You could also try my slow cooker pork and apple casserole.
Make it even better!
💪 Boost the Protein
- Add an extra 200g (7 oz) diced pork for approximately 42g extra protein across the recipe.
- Stir in 150g (5 oz) cannellini beans during the last 5 minutes of cooking for around 10g extra protein plus added fibre.
🌾 Add More Fibre
- Increase the mushrooms to 300g (10½ oz) for around 2g extra fibre.
- Stir in 150g (5 oz) frozen peas for approximately 7g extra fibre across the recipe.
- Serve with brown rice for an easy fibre boost.
🥑 Healthy Fats
- Drizzle 1 tablespoon extra virgin olive oil over steamed vegetables served alongside the stroganoff.
- Sprinkle over 2 tablespoons pumpkin seeds before serving to add healthy fats, crunch and extra minerals.
🥕 Boost the Veggies
- Add 1 sliced red pepper with the onions and mushrooms.
- Stir through 2 large handfuls of baby spinach just before serving until wilted.
🔪 How to make pork stroganoff
Heat the oil in a large frying pan or shallow casserole over a medium-high heat. Brown the pork in two or three batches so the pan does not become overcrowded.
The pork does not need to be completely cooked through at this stage. Transfer it to a plate and set aside.
Add the garlic and sliced mushrooms. Continue cooking until the mushrooms are tender and most of their liquid has evaporated.
Pour in the chicken stock and stir well, scraping any browned pieces from the bottom of the pan.
Simmer the sauce uncovered until it begins to reduce and thicken.
Return the browned pork and any resting juices to the pan.
Cook gently until the pork is cooked through and the sauce is hot.
Do not allow the stroganoff to boil vigorously after adding the soured cream, as this can cause the sauce to split.
Season to taste before serving.
Beth's top tips
- Brown the pork in batches. Adding too much meat to the pan at once causes it to steam rather than brown.
- Use a quick-cooking cut such as pork loin or tenderloin for the most reliable result. Pork shoulder will need a much longer cooking time.
- Allow the liquid released by the mushrooms to evaporate before adding the stock. This concentrates their flavour and prevents the sauce from becoming watery.
- Use full-fat soured cream and keep the heat low once it has been added.
- For a thicker stroganoff, simmer the sauce for a few extra minutes before adding the soured cream.
- If the sauce becomes too thick, stir in a splash of stock or water.
🍴 What to serve with pork stroganoff
Pork stroganoff is traditionally served with rice, noodles or pasta.
Mashed potato is also delicious with the creamy sauce, while crusty bread is useful for mopping up any leftovers.
For a lighter meal, serve it with cauliflower rice, steamed green vegetables or a simple green salad. Sides such as roasted Tenderstem broccoli or roast courgettes are also delicious.
Storage
Store - Allow leftover pork stroganoff to cool before placing it in an airtight container. Store it in the fridge for up to three days.
Reheat - Reheat gently in a saucepan over a low heat until piping hot. Add a splash of stock or water if the sauce has thickened in the fridge. Avoid boiling the stroganoff, as this may cause the soured cream sauce to separate.
Freeze - Pork stroganoff can be frozen for up to three months, although the sauce may look slightly separated after defrosting. For the best texture, freeze the pork and mushroom sauce before adding the soured cream. Defrost it in the fridge, reheat until piping hot and stir in fresh soured cream before serving.
❓ Pork Stroganoff FAQs
Pork tenderloin, pork loin steaks or lean diced pork are the best choices for a quick pork stroganoff. These cuts cook rapidly and stay tender when they are not overcooked.
Yes, but check the packaging to see which cut has been used.
Lean diced pork is suitable for this quick recipe. Packs labelled casserole pork or diced pork shoulder may need a longer cooking time and are better suited to a slow-cooked stroganoff.
Yes. Prepare the mushroom sauce first, then add the cooked pork near the end. Heat it gently until piping hot so it does not become dry or tough.
Pork stroganoff can be prepared in advance and stored in the fridge for up to three days. For the best texture, make the sauce without the soured cream, refrigerate it and stir in the soured cream while gently reheating.
Use full-fat soured cream, reduce the heat before adding it and avoid boiling the sauce. Allowing the soured cream to come closer to room temperature before adding it can also help.
Pork Stir-Fry
Pork Curry
Pork Casserole
Pork and Apple Stew
Pork Tacos
Sweet and Sour Pork
Pork Fried Rice
Troubleshooting guide
Problem - Pork is tough or chewy
Fix - The pork may have been cooked for too long or may have come from a cut that needs slow cooking. For a quick pork stroganoff, use pork tenderloin, loin steaks or lean diced pork. Brown it briefly and finish cooking it gently in the sauce. Pork shoulder or casserole pork will require a longer cooking time to become tender.
Problem - Why Is My Sauce Too Thin?
Fix - Simmer the sauce uncovered for a few extra minutes before adding the soured cream. You can also mix one teaspoon of cornflour with one tablespoon of cold water and stir it into the simmering sauce.
Problem - Why Is My Sauce Too Thick?
Fix - Stir in a splash of chicken stock, water or milk until the sauce reaches your preferred consistency.
😋 Delicious pork recipes
- Pork and Chorizo Stew
- Pork Bolognese
- Slow Cooker Pork Chops
- Pork Goulash
- Slow Cooker Pork and Apple Stew
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Pork Stroganoff Recipe
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Equipment
- Knife
Ingredients
- 2 tablespoon Olive Oil
- 750 g Diced Pork use pork steaks or tenderloin
- 1 Onion chopped
- 2 Garlic Cloves chopped
- 200 g Chestnut Mushrooms (cremini) sliced
- 1 tablespoon Tomato Puree (tomato paste)
- 300 ml Chicken Stock (chicken broth) or vegetable
- 1 teaspoon Dijon Mustard
- 1 tablespoon Smoked Paprika
- 1 teaspoon Italian Herb Seasoning
- 200 ml Soured Cream
- 1 tablespoon Parsley chopped
- 1 tablespoon Thickening Granules or a cornflour slurry
- Salt and Pepper
Instructions
- Pat the diced pork dry with kitchen paper and season it with salt and black pepper. Heat the oil in a large frying pan or shallow casserole over a medium-high heat. Brown the pork in two or three batches so the pan does not become overcrowded. The pork does not need to be completely cooked through at this stage. Transfer it to a plate and set aside.2 tablespoon Olive Oil, 750 g Diced Pork
- Reduce the heat to medium and add the chopped onion to the pan. Cook for three to four minutes until softened. Add the garlic and sliced mushrooms. Continue cooking until the mushrooms are tender and most of their liquid has evaporated.1 Onion, 2 Garlic Cloves, 200 g Chestnut Mushrooms (cremini)
- Stir in the smoked paprika, dried herbs, tomato puree and Dijon mustard. Pour in the chicken stock and stir well, scraping any browned pieces from the bottom of the pan. Simmer the sauce uncovered until it begins to reduce and thicken.1 tablespoon Tomato Puree (tomato paste), 300 ml Chicken Stock (chicken broth), 1 teaspoon Dijon Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Italian Herb Seasoning
- Reduce the heat to low and stir in the soured cream. Return the browned pork and any resting juices to the pan. Cook gently until the pork is cooked through and the sauce is hot. Do not allow the stroganoff to boil vigorously after adding the soured cream, as this can cause the sauce to split. Season to taste before serving.200 ml Soured Cream, 1 tablespoon Parsley, Salt and Pepper
- If you need to thicken the sauce you can use 1 tablespoon of thickening granules or a cornflour slurry.1 tablespoon Thickening Granules
Notes
- Use lean diced pork, pork loin or pork tenderloin for the best results. Avoid casserole pork or pork shoulder, as they need a much longer cooking time to become tender.
- Brown the pork in batches rather than overcrowding the pan. This gives the meat a golden crust and adds extra flavour to the sauce.
- Reduce the heat to low before stirring in the soured cream and don't let the sauce boil afterwards, or it may split.
- This recipe makes plenty of creamy sauce, making it perfect for serving with rice, buttered noodles or mashed potatoes.
- Using leftover roast pork? Add it right at the end and heat gently for 3-5 minutes until piping hot to keep it tender
Jackie says
Can I use diced pork shoulder?
Jackie says
Can I use pork shoulder for this recipe? if so do I need to cook for longer?
Beth Sachs says
You can but it will need a longer cooking time.
Beth Sachs says
If using pork shoulder the recipe will need a longer cooking time.
Jan connelly says
Delicious….quick, flavoursome and perfect. Thank you:)
Buzz says
Made this last night. Wow! I've never had pork stroganoff before, and I've gotta say that this was magnificent. Very easy to cook.
Thank you for the recipe. Will be making it again and again.
Cherin Cox says
It was perfection. Sent to four different friends. I used leftover pork tenderloin and served over mashed potatoes.
Jess says
I haven’t even made this. I will try it tonight but the fact that you put the amounts and ingredients under the step where you use them has me singing! Scrolling back up 40 times is the WORST!! You’re a genius!
Tara says
I agree with Jess above. I love that the ingredients are relisted at each step in the method. This should be standard across all recipes everywhere. What a great idea! Thanks for this, it looks great and easy to follow. Looking forward to making this tonight.
Philippa Barnes says
Tried this Oct 2023. Used pork tenderloin sliced thinly. It was delicious. I also used half fat cream fraiche & mixed it with a level tsp of cornflour so that it didn’t split! Worked a treat.
I like a little more Dijon mustard so used 2 tsps and 1 tsp smoked paprika and rest normal paprika. Next time I’m going to add some red and yellow peppers.
Lovely recipe and thank you so much for sharing. Pippa from Shropshire x
Rose says
Could i make this recipe with just double cream instead of soured cream or crem fraiche ???
Beth Sachs says
Hi. You could use double cream and a squeeze of lemon juice to get the same sort of flavour! Hope that helps. Beth
SB says
Good easy recipe. I had only plain yogurt, which I used with a squeeze of lemon juice instead of soured cream and added the peppers as someone suggested in the comments. Very tasty!
Ellen says
The recipe was delicious as is. I will never make traditional stroganoff again!
fran says
Very easy and perfect way to use up my left over pork
Lyanne says
Delicious recipe, made it twice now, once with leftover roast pork & once with fresh, with the fresh one I just cooked the pork & onion then added everything else, with the soured cream later as per instructions, it worked out just as tasty!
Beth Sachs says
Hi Lyanne. So glad you enjoyed it. It's one of my favourite recipes!
Helen says
That sauce looks so flavourful and delicious! Great recipe.
Dannii says
Stroganoff is total comfort food and this pork version looks incredible.
Jacqueline Meldrum says
I am with you and think it is better served the traditional way with rice, but yes mashed potato would be good too.
Claudia Lamascolo says
What a great alternative using pork and so easy!
Tavo says
Very nice stroganoff. I had never tried a pork version and loved it.