An 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 quick and easy weeknight dinner the whole family will love! You might also like my pork goulash!
We love this creamy pork and mushroom stroganoff recipe. It's super easy to make and really flavourful.
👩🍳 Love stroganoff? Try my leftover roast beef stroganoff!
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✔️ Why you'll love this recipe!
- Easy weeknight meal.
- Freezer friendly.
- Use diced pork steaks or tenderloin, or even leftover roast pork.
- Delicious with rice or noodles.
🛒 Ingredients
- Pork - diced pork steaks or tenderloin. Alternatively, you can use leftover roast pork.
- Olive Oil - for frying.
- Onion
- Garlic
- Mushrooms - I like the flavour of chestnut mushrooms but white closed cup mushrooms would also work well.
- Tomato Puree
- Stock - chicken or vegetable stock made from a cube or stockpot.
- Dijon Mustard
- Smoked Paprika
- Italian Herbs
- Soured Cream - or substitute for creme fraiche.
- Parsley
🔪 How to make pork stroganoff
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat a tablespoon of olive oil in a frying pan or casserole and brown the diced pork in batches. Remove to a plate.
Two: 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.
Three: Stir in the tomato puree, chicken stock, dijon mustard, smoked paprika, and Italian herbs and simmer for 10 minutes.
Four: Add the soured cream and the browned pork back into the pan and cook for a further 10-15 minutes. Season and serve with chopped parsley.
💭 Top tips
- 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.
🍴 Serving suggestions
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 would also be 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, 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 mls. 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 your 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.
😋 Delicious recipes using pork
More Dinner Inspiration
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Pork Stroganoff
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 the olive oil in a frying pan or casserole and brown the diced pork. 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 minutes. Season and serve with chopped parsley.200 ml Soured Cream, 1 tablespoon Parsley, Salt and Pepper
- If you prefer your sauce thicker, 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.
- Use diced chicken breast instead of pork, or why not follow my easy recipe for chicken and mushroom stroganoff!
- Swap the soured cream for creme 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 200mls. It will also need thickening at the end of cooking with a cornflour slurry.
- To Store. The cooked pork stroganoff can be stored in an air-tight container in your fridge for up to 3 days.
- To Reheat. Microwave until piping hot.
- To 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.
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Tavo
Very nice stroganoff. I had never tried a pork version and loved it.
Claudia Lamascolo
What a great alternative using pork and so easy!
Jacqueline Meldrum
I am with you and think it is better served the traditional way with rice, but yes mashed potato would be good too.
Dannii
Stroganoff is total comfort food and this pork version looks incredible.
Helen
That sauce looks so flavourful and delicious! Great recipe.
Lyanne
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
Hi Lyanne. So glad you enjoyed it. It's one of my favourite recipes!
fran
Very easy and perfect way to use up my left over pork