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 the stroganoff with rice or noodles for a quick and easy weeknight dinner the whole family will love! You might also like my pork goulash recipe!
We love this creamy pork and mushroom stroganoff recipe, a nice twist from the usual beef version.
It's a super easy-to-make, hearty and flavourful main course, that has its roots in Russia and has since become a popular comfort food around the world.
👩🍳 Love stroganoff? Try my leftover roast beef stroganoff!
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✔️ Why you'll love this recipe!
- It's surprisingly easy to prepare. With simple ingredients and straightforward steps, you can whip up this meal in no time.
- Pork stroganoff is also incredibly versatile. You can serve it over egg noodles, rice, or even mashed potatoes.
- You can make this recipe using diced pork, pork tenderloin, or even leftover roast pork.
- The tenderness of the pork pairs perfectly with the creamy sauce and earthy mushrooms.
⭐ Five Star 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 ⭐⭐⭐⭐⭐
🛒 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 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
One of the great things about pork stroganoff is its versatility. It can be served with a variety of sides and easily adapted to suit different tastes.
I like to serve 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 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 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 rice or mashed potatoes for a heartier meal.
😋 Delicious recipes using pork
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Recipe
Easy Pork Stroganoff (use diced pork or leftover roast pork!)
Equipment
- Chopping Board
- Knife
- Shallow Casserole
- 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 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.
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
Philippa Barnes
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
Could i make this recipe with just double cream instead of soured cream or crem fraiche ???
Beth Sachs
Hi. You could use double cream and a squeeze of lemon juice to get the same sort of flavour! Hope that helps. Beth