Everybody knows the famous Russian dish Beef Stroganoff, but it is tastier, cheaper and much more tender made with pork instead of beef!
My easy Pork Stroganoff recipe made from pork fillet, onions and fresh mushrooms simmered in a tangy sour cream sauce is a family favourite and wonderfully comforting.
A dish with a mysterious history
At first glance, the story of how traditional Beef Stroganoff was invented seems straightforward, but there are loads of conflicting accounts.
Some food historians claim this dish was created for the older Count Alexander Grigorievich Stroganoff from Odessa, who needed soft meat because of his bad teeth. At the same time, other stories insist it was made for the young (and rather dashing!) Count Pavel Stroganoff from Moscow!
Regardless of who dreamed up this classic dish, we know it is delicious.
Fun fact: The original Stroganoff recipe had no sour cream or mushrooms, so it was missing the best parts!
To make my creamy Pork Stroganoff, you’ll need the following main ingredients:
- Pork Fillet (Tenderloin): As stroganoff is cooked quickly, you need nice, lean, tender pork. Enter my favourite cut of meat, tenderloin. Sometimes known as pork fillet, this part of the pig is beautifully tender (hence the name), so ideal for pan frying. You’ll usually find tenderloins vacuum-packed at the grocery store. The instructions given here for the pork version will work for chicken or beef as well.
- Mushrooms: I use ordinary brown or white mushrooms, though Pork stroganoff will taste fantastic with all types of mushrooms.
- White Wine and Chicken Stock: Add flavour and balance to the meal. To make this dish alcohol-free, replace the wine with additional stock and add a few dashes of Worcestershire sauce to pep things up a little.
- Mustard and Paprika: These are used to flavour the sauce. Some recipes call for smoked paprika, but I prefer the more subtle flavour of sweet paprika powder.
- Sour Cream: The special ingredient for that glorious creamy sauce. Use a full-fat sour cream or creme fraiche in this recipe, as it is less likely to split.
- Thyme / Parsley: Fresh herbs make all the difference in a dish like this, so be sure to use plenty. They give a pop of flavour and freshness to the creamy gravy.
Pork Stroganoff with leftover pork
While it won’t be as tender as pork stroganoff made with fresh pork tenderloin or fillet, it is perfectly possible to make this dish with leftover pork roast.
Cut or shred the pork into fine pieces and add to the sauce toward the end of the cooking time. Because all the fat will have rendered out of the pork on first cooking, adding it too early to the sauce will make it tough.
Both chicken breast and chicken thighs can be used in place of pork in this recipe.
FREQUENTLY ASKED QUESTIONS
Can I freeze Prok Stroganoff?
Yes! Pork stroganoff can be frozen in an airtight container. Bear in mind that if the sour cream has already been added then the sauce is likely to split. It will still taste fine, but not look as beautiful.
Can I double or triple the recipe to feed more?
Yes! Brown the mushrooms and the meat in batches so that they brown properly.
What Sides should I serve with pork stroganoff?
Rice or buttered noodles are the classics, and a sturdy green such as green beans or broccoli.
Which wine should I serve with stroganoff?
I prefer a lighter style of wine such as Pinot Gris or Pinot Grigio, though a dry rosé will be delicious too.
Looking for more delicious comfort food?
Pork Stroganoff Recipe Card
for the stroganoff:
- 4 Tbsp butter, separated
- 2 Tbsp sunflower oil
- 1 large onion, halved and sliced
- 500g (1 lb.) mushrooms, sliced
- 500g (1 lb.) pork tenderloin (fillet), sliced into thin bite-sized strips
- 125ml (½ cup) dry white wine
- 50ml (¼ cup) chicken broth or vegetable stock
- 1-2 Tbsp dijon mustard
- 1 Tbsp paprika powder
- 250ml (1 cup) sour cream
- thyme, parsley, salt and pepper
- white rice or
- homemade noodles
- fresh parsley
- green beans or broccoli
- PREPARE SIDES: Cook rice or noodles and set aside. See here for rice instructions.
- SAUTÉ ONION: Heat 1 Tbsp of butter and 1 Tbsp of oil in a large frying pan or skillet. Add the onion, season with a little salt, and cook gently for 5 minutes until golden and softened. Remove from pan and set aside.
- COOK MUSHROOMS: Add another tablespoon of butter to the pan and half the mushrooms. Cook, occasionally stirring, until golden brown. Remove from the pan and repeat with another tablespoon of butter and the remaining mushrooms. Remove from the pan and set aside.
- BROWN PORK: Add the remaining butter and oil to the pan and place over medium-high heat. Cook the pork until lightly golden brown, stirring once or twice.
- COMBINE INGREDIENTS: Add the wine and stock to the pan, and use a wooden spatula to scrape up any browned on flavour on the bottom of the pan. Add the mustard and paprika to the pan, stir, then return the onions, mushrooms, any resting juices and the thyme to the pan, stirring to combine. Bring to a simmer, then reduce the heat to medium.
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- ADD SOUR CREAM: Stir through the sour cream, season with salt and pepper and cook for 2-3 minutes until heated. Taste, add a little more paprika or mustard to taste, then serve immediately with rice or noodles. Sprinkle with fresh parsley if using.
- Freezing the tenderloin for 15-20 minutes makes it easier to cut.
- If preparing in advance, add the sour cream only upon reheating.
- Fancy adding some extra flavour? This meal is delicious with 2-3 diced dill pickles stirred through.
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