Pork Stroganoff

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: International

Servings: people

Calories: 616kcal

Author: Daniela Apostol

Ingredients

3 pork fillets (cut into chunks)
2 cups mushrooms (160 g)
1 onion
3 cloves of garlic
1 cup sour cream (250 g)
1 tablespoon cornflour (corn starch)
4 tablespoon vegetable oil
½ cup chicken stock (broth, 125 ml)
2 tablespoon fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
1 knob butter

Instructions

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.

Video

Notes

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.

Nutrition