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Pork stroganoff.
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5 from 26 votes

Easy Pork Stroganoff Recipe

A quick and easy creamy pork stroganoff recipe made with diced pork and sliced chestnut mushrooms. You can make it with leftover roast pork too!
Course Main Course
Cuisine Russian
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 4
Calories 710kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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.
  • 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.
 
Variations:
  • 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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

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
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