A quick and easy Pork Stroganoff made with succulent pork pieces and mushrooms smothered in a rich sour cream gravy, a delicious 30-minute recipe ideal for a midweek family meal. It uses only a handful of ingredients to create a dish that goes down well every single time.
Feeding a family cannot be an easy task, especially when it comes to children whose taste buds might not be as adventurous as one wishes. But even kids appreciate a good cooked meal that is made with love and good ingredients.
And this pork stroganoff ticks all the boxes when it comes to creating a delicious dinner: it uses only a few simple ingredients that are easily available, it's tasty and easy to make, and it can be paired with your favourite side dishes too.
While the traditional recipe call for beef, using pork is as easy. I tried chicken stroganoff before and we all loved it, and slow cooker beef stroganoff using stewing beef, rather than minute steaks, and those were delicious too.
For this recipe all you need is some good pork fillets, or even boneless pork chops cut into chunks, some good old sour cream, or even creme fraiche, some nice mushrooms, and you are good to go.
The dish comes together in way under 30 minutes, as the pork cooks fairly quickly, and the rest is just a matter of throwing things together to create a spectacular dinner.
- pork fillets - cut into bite-sized chunks
- mushrooms - I used chestnut mushrooms, but closed-cup or any other mushrooms would do
- sour cream - make sure it's at room temperature rather than straight out of the fridge
- onion and garlic - I used a regular onion, but red or shallots are also ok
- oil - I used vegetable oil for frying the pork, mushrooms, onion and garlic
- butter - it works really well with the mushrooms
- chicken stock/broth - any other stock would do too, or even water if you don't have any stock
- cornflour - or corn starch for thickening the sauce
- salt and pepper - to taste
- fresh parsley
Step-by-step photos and instructions
- in a pan set over a medium heat, add half of the oil and heat it up
- season the pork chunks with salt and pepper, and fry them on both sides until cooked through, working in batches to avoid overcrowding the pan
- remove the pork from the pan
- in the same pan, add the butter and mushrooms cut into quarters, and fry them until they release all their liquid and turn golden
- remove the mushrooms from the pan as well
- add the remaining oil to the pan, then throw in the onion and garlic
- fry them until golden
- return the pork and mushrooms to the pan, and pour over the stock
- add a few tablespoons of the hot liquid over the sour cream, and mix them well so the cream is no longer cold, then pour it over the rest of the ingredients
- mix the cornflour with a tablespoon of water, and add that as well
- give everything a good stir, and leave it to cook for a further 2 minutes
- garnish with fresh parsley
How quickly the pork cooks depends entirely on how big the chunks are, but even so, it's a quick process, and the pork is nice and tender.
The one thing to bear in mind is that if the sour cream is added cold straight from the fridge, the sauce will curdle. That is why it's crucial to temper it by adding a few tablespoons of the hot liquid from the pan and mixing it well before it goes in the pan.
In this way, the sauce is nice and smooth every single time. It also helps if you briefly remove the pan from the heat while you add the sauce - give it a good stir, then it can go back to pan to continue cooking.
Can I use leftover pork to make stroganoff?
Absolutely! Since the pork is already cooked, we can start with cooking the mushrooms, remove them from the pan, then cook the onions and garlic, return the mushrooms to the pan and add the cooked pork cut into chunks.
Follow the exact steps from here, and the stroganoff will be as delicious as cooked with fresh meat. Or you can replace the leftover pork with any other leftover meat you have.
Other pork recipes
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- 3 pork fillets (cut into chunks)
- 2 cups mushrooms
- 1 onion
- 3 cloves of garlic
- 1 cup sour cream
- 1 tablespoon cornflour (corn starch)
- 4 tablespoon vegetable oil
- ½ cup chicken stock (broth)
- 2 tablespoon fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 knob butter
- Heat up half of the oil in a large frying pan over a medium heat.
- Season the pork chunks with salt and pepper, and fry them on both sides until golden - work in batches to avoid overcrowding the pan.
- Remove the pork from the pan and set aside.
- Add the butter to the pan and allow it to melt.
- Cut the mushrooms into quarters, and fry them until they release their liquid.
- Remove the mushrooms from the pan and set aside.
- Add the remaining oil, and fry the peeled and chopped onion and garlic until golden.
- Return the pork and mushrooms to the pan, pour in the chicken stock and give everything a good stir.
- Add 2-3 tablespoons of the hot liquid to the sour cream and mix well.
- Remove the pan from the heat briefly, add the sour cream to it, give it a good stir, then return the pan to the heat.
- Place a lid to the pan and leave everything to cook for 2-3 minutes.
- Garnish with freshly chopped parsley and serve hot.
- How quickly the pork cooks depends entirely on how big the chunks are, but even so, it's a quick process, and the pork is nice and tender.
- The one thing to bear in mind is that if the sour cream is added cold straight from the fridge, the sauce will curdle. That is why it's crucial to temper it by adding a few tablespoons of the hot liquid from the pan and mixing it well before it goes in the pan.
- In this way, the sauce is nice and smooth every single time. It also helps if you briefly remove the pan from the heat while you add the sauce - give it a good stir, then it can go back to pan to continue cooking.