Easy Pork Stroganoff Recipe
This easy Pork Stroganoff is a quick and comforting family dinner made with tender diced pork, mushrooms and a rich, creamy mustard and paprika sauce. Ready in around 35 minutes using everyday ingredients, it's perfect served with rice, noodles or mashed potato.
Servings 4
Calories 710kcal
Save this recipe for later?
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 tbsp 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 tbsp Tomato Puree (tomato paste), 300 ml Chicken Stock (chicken broth), 1 tsp Dijon Mustard, 1 tbsp Smoked Paprika, 1 tsp 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 tbsp Parsley, Salt and Pepper
- If you need to thicken the sauce you can use 1 tablespoon of thickening granules or a cornflour slurry.1 tbsp 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
Nutritional Information (Approximate)
Calories: 710kcal | Carbohydrates: 11g | Protein: 37g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 163mg | Sodium: 274mg | Potassium: 1022mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1295IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 3mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
