A quick and easy pork stroganoff recipe made with diced pork and sliced chestnut mushrooms. You can make it with leftover roast pork too! Serve with rice or noodles for a tasty weeknight dinner the whole family will love! You might also like my pork goulash recipe.
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If you're looking for a hearty and comforting meal that's easy to make, pork and mushroom stroganoff is a great choice.
This incredibly easy-to-cook, satisfying, and tasty main course originated in Russia and has since gained popularity as a beloved comfort food globally.
Love stroganoff? Try my leftover roast beef stroganoff, sausage stroganoff, or chicken stroganoff!
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✔️ Why you'll love this recipe!
- With simple ingredients and straightforward steps, you can whip up this meal in under 35 minutes.
- You can serve it over egg noodles, rice, or even mashed potatoes.
- Make the recipe using diced pork, pork tenderloin, or even leftover roast pork.
"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
🛒 Ingredients
Pork - diced pork steaks or tenderloin. Alternatively, you can use leftover roast pork.
Olive Oil - for frying.
Onion - finely chopped for flavour.
Garlic - finely chopped cloves.
Mushrooms - I like the flavour of chestnut mushrooms but white closed cup mushrooms would also work well.
Tomato Puree - for richness.
Stock - chicken or vegetable stock made from a cube or stockpot.
Dijon Mustard - to give the dish a nice tang!
Smoked Paprika - adds a smoky flavour to the dish.
Italian Herbs - or swap for dried thyme or rosemary.
Soured Cream - or substitute for full fat creme fraiche.
Parsley - to garnish.
"Very easy and a perfect way to use up my leftover pork." ⭐⭐⭐⭐⭐ Fran
🔪 How to make pork stroganoff
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Top Tips
- If you're making leftover roast pork stroganoff, skip step one and stir the cooked pork in with the soured cream for the last few minutes of cooking.
- When searing the pork in the pan, make sure it gets a nice golden brown colour. This adds depth of flavour and a slightly caramelised taste to the dish.
- Pork can become tough if overcooked. After searing, remove the pork from the pan and set it aside. Add it back to the sauce towards the end to finish cooking and remain tender.
🍴 What to serve with pork stroganoff
Serve the creamy pork stroganoff with rice, noodles (pasta), mashed potatoes, or even crusty bread. A side of green vegetables such as roasted Tenderstem broccoli or roast courgettes is also delicious.
📖 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 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. It will also need thickening at the end of cooking with a cornflour slurry or thickening granules.
🥡 Storage
Store - The cooked pork stroganoff can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave until piping hot.
Freeze - Place the cooked stroganoff in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ FAQs
Stroganoff sauce is a sour cream gravy style sauce made with stock flavoured with mustard and smoked paprika. It often has mushrooms in it.
Stroganoff originates from Russia.
Absolutely! Greek yogurt can be a great substitute for sour cream, reducing the dish's calorie count while maintaining creaminess.
Certainly! Pork stroganoff reheats beautifully, making it an excellent make-ahead meal for busy days.
To make pork stroganoff with brandy, you can add a splash of brandy to the pan after cooking the onions and mushrooms.
Pork stroganoff pairs well with a variety of side dishes, such as roasted vegetables, garlic bread, or a simple green salad. You can also serve it with brown rice or mashed potatoes for a heartier meal.
Pork Stir-Fry
Pork Curry
Pork Casserole
Pork and Apple Stew
Pork Tacos
Sweet and Sour Pork
Pork Fried Rice
😋 Delicious pork recipes
- Pork and Chorizo Stew
- Pork Bolognese
- Slow Cooker Pork Chops
- Pork Goulash
- Slow Cooker Pork and Apple Stew
More Dinner Inspiration
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Recipe
Easy Pork Stroganoff Recipe
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
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 sliced
- 1 tablespoon Tomato Puree
- 300 ml Chicken Stock 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 cornflour slurry
- Salt and Pepper
Instructions
- Heat a tablespoon of olive oil in a frying pan or casserole and brown the diced pork in batches. Remove to a plate.2 tablespoon Olive Oil, 750 g Diced Pork
- In the same pan cook the onion, garlic, and mushrooms for 5 minutes on a medium heat until the mushrooms are tender and the onions are soft.1 Onion, 2 Garlic Cloves, 200 g Chestnut Mushrooms
- Stir in the tomato puree, stock, dijon mustard, smoked paprika and Italian herbs and simmer for 10 minutes.1 tablespoon Tomato Puree, 300 ml Chicken Stock, 1 teaspoon Dijon Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Italian Herb Seasoning
- Add the soured cream and the browned pork back into the pan and cook for a further 10 - 15 minutes until the pork is cooked. Season and serve with chopped parsley.200 ml Soured Cream, 1 tablespoon Parsley, Salt and Pepper
- To thicken the sauce you can use 1 tablespoon of thickening granules or a cornflour slurry.1 tablespoon Thickening Granules
Notes
- If using leftover roast pork, skip step one and just stir the cooked pork in with the soured cream for the last few minutes of cooking.
- When searing the pork in the pan, make sure it gets a nice golden brown colour. This adds depth of flavour and a slightly caramelised taste to the dish.
- Pork can become tough if overcooked. After searing, remove the pork from the pan and set it aside. Add it back to the sauce towards the end to finish cooking and remain tender.
- Use diced chicken breast instead of pork, or why not follow my easy recipe for chicken and mushroom stroganoff!
- Swap the soured cream for crème fraiche.
- Add a glass of white wine or vermouth before you add the stock for a richer tasting stroganoff.
- Replace the Dijon mustard with English mustard.
- Garnish with tarragon or dill instead of parsley, or a mixture of all three herbs.
- Make the pork stroganoff in your slow cooker but you'll need to reduce the amount of stock to 200 ml. It will also need thickening at the end of cooking with a cornflour slurry.
Tavo says
Very nice stroganoff. I had never tried a pork version and loved it.
Claudia Lamascolo says
What a great alternative using pork and so easy!
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.
Dannii says
Stroganoff is total comfort food and this pork version looks incredible.
Helen says
That sauce looks so flavourful and delicious! Great recipe.
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!
fran says
Very easy and perfect way to use up my left over pork
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
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.
Cherin Cox says
It was perfection. Sent to four different friends. I used leftover pork tenderloin and served over mashed potatoes.
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.