This Easy Pork Stroganoff recipe is a great tasting weeknight meal which is ready in 30 minutes. Tender strips of pork and sliced mushrooms are cooked in a deliciously tangy sour cream sauce which is packed full of flavor. A crowd-pleaser every single time.
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I've always been a fan of the British Hairy Bikers Beef Stroganoff and this recipe takes inspiration from that recipe, swapping the beef for tender pork.
In this post I show you how to make pork stroganoff using 7 simple ingredients that pack a real punch of flavor.
Even better this creamy pork dish is cooked and ready to enjoy in only half an hour.
Why You'll Love This Easy Pork Stroganoff
- For an easy recipe that is simple to prepare, it is packed full of flavor.
- This is comfort food at its best.
- I love to serve Pork Stroganoff with buttered noodles, but it is really versatile and is equally good with mashed potatoes and your favorite veggie sides.
- This quick meal makes a great easy dinner the whole family will like any night of the week.
- Whilst simple to cook, this dish is also elevated enough so the ideal dish for serving to guests when you're next entertaining.
Easy Pork Stroganoff Ingredients
Find the full list and quantities in the recipe card below.
Pork - I have used pork loin in this recipe, which I cut into smaller bite-sized strips. Pork loin is a lean cut with not too much fat running through it making it perfect for stroganoff. You could also use pork tenderloin (pork fillet), just adjust the cooking times accordingly.
Onion - this provides the flavor base for the dish. You could also use red onions.
Mushrooms - I've used cremini mushrooms, but you could also use shiitake mushrooms, white mushrooms or a mix of mushrooms.
Sour Cream - Sour cream adds flavor and texture to the sauce. You could also use heavy cream, but would just need to adjust the acidity and sourness that you get from sour cream by adding a touch of lemon juice.
Noodles - I've used a wide, flat egg noodles, but you could also use a thinner egg noodle too.
How to Make Pork Stroganoff - Step-By-Step
Find the full printable recipe below.
Season pork loin strips while olive oil heats in a large heavy bottomed saucepan.
Sear the pork on all sides until it is browned. Remove from the pan and set aside.
Sauté diced onions in the same pan until soft.
Add sliced mushrooms and cook until dark brown and rich in flavour.
Add sweet paprika and Dijon mustard then chicken broth and stir well before adding the browned pork strips back to the pan.
Simmer on a low heat until the sauce has thickened and the pork is cooked through.
Meanwhile cook egg noodles according to the packet directions then drain and toss with butter.
Finally stir the sour cream through the pork mixture until it is well mixed then taste and season again if needed.
Serve the stroganoff with the drained noodles and scatter over chopped parsley.
Frequently Asked Questions
What is Pork Stroganoff?
Pork stroganoff is a dish made with pork loin, mushrooms and onion in a creamy sauce made with sour cream and flavored with mustard and paprika.
Where does Stroganoff come from?
Stroganoff is a Russian dish which originated in the mid 19th Century. It's named after a French chef working for the Stroganov family in St Petersburg.
Traditional stroganoff is made with beef.
Is Stroganoff spicy?
Stroganoff is not a heavily spiced dish. It is flavored with sweet smoked paprika, which adds a great smoky depth of flavor, but no chili heat.
Variations & Substitutions for Easy Pork Stroganoff
For added acidity and depth of flavor, you can also add a tablespoon of brandy to de-glaze the pan. White wine also works.
You can turn this into leftover roast pork stroganoff by adding leftover roast pork to the stoganoff to just warm through before serving.
For instant pot pork stoganoff, follow the instructions up to the end of step 8 in the recipe card below. Then pop on the lid and cook on high pressure for 5 minutes.
For slow cooker pork stroganoff follow the instructions up to the end of step 8 in the recipe card below. Place the lid on the slow cooker and cook on low for 6 hours, then finish the sauce and serve with some cooked noodles.
Make Leftover Pork Tenderloin stroganoff by adding cooked noodles and some smoked paprika to the sauce.
Swap the pork tenderloin for ground pork and make a ground pork stroganoff.
Swap the pork for chicken breast and make chicken stroganoff.
Tips & Tricks For Making Pork Stroganoff
Pushed for time? Make this even faster by using ready chopped onion and pre-sliced mushrooms.
Proper seasoning makes a real difference in this dish, so check the seasoning just before serving and adjust if necessary.
How To Serve Easy Pork Stroganoff
I love to serve this with buttered noodles - but it's also great with Kitchenaid Mashed Potatoes or even white rice or brown rice.
For veggie sides try my Easy Buttered Kale, Microwaved Green Beans, or my Honey Butter Roasted Carrots.
How To Reheat Pork Stroganoff?
Once cooked and cooled, store in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, remove from the fridge and allow to come to room temperature, before placing over the hob and heating up to piping hot.
How to Freeze Pork Stroganoff?
Yes you can freeze the pork stroganoff in the sauce up to the point where you add the sour cream (point 9 in the recipe card). Store in an airtight container in the freezer for up to 3 months.
I don't recommend freezing the sour cream as it can change the texture of the sauce.
When ready to eat, remove the stroganoff from the freezer and defrost overnight in the refrigerator. Heat up the sauce and finish with the sour cream and a garnish of freshly chopped parley before serving.
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What Do You Think?!
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More Easy under 30 Minute Recipe Ideas
Printable Recipe
Easy Pork Stroganoff with Noodles
Ingredients
- 2 tbsp Olive Oil
- 1½ lbs Pork Loin - cut into bite size strips
- 1 Onion - diced
- 3 cups Mushrooms - sliced
- 1 tbsp Sweet Smoked Paprika
- 1 tbsp Dijon Mustard
- 1 cup Chicken Broth - or vegetable
- 1 cup Sour Cream
- Sea Salt and Black Pepper
Optional to serve
- 8 oz Wide Egg Noodles - or any other pasta you prefer
- 1 tbsp Butter
- 1 tbsp Chopped Parsley
Instructions
- Heat the olive oil in a Dutch oven or heavy bottomed large saucepan over a medium high heat.
- While it heats, season the pork loin strips with sea salt and pepper.
- Sear the pork on all sides for around five minutes, or until it's browned.
- Remove the pork and reserve on a plate.
- Return the same pan to the heat and sauté the onions over a low heat until soft - this will take around five minutes.
- Next add the mushrooms, cooking until they become dark brown (which releases that umami savory flavor) - around 10 more minutes.
- Stir in the paprika and Dijon mustard then add the chicken broth and stir well.
- And the browned pork back to the pan.
- Simmer on a low heat for around 10 minutes, until the sauce has thickened somewhat and the pork is cooked through.
- Meanwhile boil the noodles according to the packet directions then drain and toss with the butter.
- Finally stir the sour cream through the pork mixture until it is well mixed.
- Taste and season again if needed.
- Serve the stroganoff with the drained noodles and scatter over chopped fresh parsley.
Janice says
I absolutely love this dish, all my favourite flavours and so easy to make.
Jo Keohane says
We love this one too Janice, a classic for sure! Thank you so much for the feedback.
Chloe says
Stroganoff is my fave but I'm very British in serving it with rice - I am however totally converted to pasta now. I refuse to call them noodles - its a step to far for my sensibilities!!!!!
Jo Keohane says
Get on the noodle (sorry I mean pasta) train! It's delicious. Thanks for your comment
Megan says
This was so good! I used leftover smoked tenderloin. The sauce didn’t thicken for me. I made a cornstarch slurry with some pasta water. Little bit made the perfect texture. I added 1 tablespoon of minced garlic (I love the jarred) to onions 1 minute before adding the mushrooms. I also added a Tablespoon of Worcestershire sauce, and only 1 tablespoon of smoked paprika. My family was enjoying it so much, the table was SILENT! Thank you!!!!
Jo Keohane says
HI Megan, you're so welcome!! Love your additions, you can't beat a silent table 😉 Thanks so much for commenting.
Jane Jackson says
This was a crowd pleaser and really easy to pull together.
Jo Keohane says
This one is a favorite in our house - really pleased you liked it! Thank you so much for your feedback!
Jack R. says
Hello Miss Jo, I have a 2 pound pack of pork stew meat. I didn’t know there was such a thing as pork stew meat in the US, but why not try it? Now I’m in a slump of how to cook if. Do you think I could cook the stew pork with your recipe? Cut down and trim to size the pieces? Thank you for your expertise.
Jo Keohane says
Hi Jack - thanks for your message! You could use pork stew meat but first I would tenderize it. You can do this by pounding it with a rolling pin or similar (being careful not to break up the meat). Also you could marinate it overnight in something acidic (say lemon juice) and olive oil so that when you come to cook it the fibers in the meat are somewhat broken down and the finished result will be more tender. I hope this helps! 🙂
PJ says
Looked for a recipe to use pork tenderloin left from yesterday. Found this,, which is the best stroganoff we've ever had !
Had only canned portabellas and garlic salt, but the flavor, nevertheless, is wonderful !
Dijon seems to be the thing the other recipes I've tried leave out.
My 101 year old mother enjoyed this dish.
Thank you for sharing your recipe.
Jo Keohane says
Wow love this comment! Thank you so much - if it passed the test of your mother that means the world! I agree - dijon is the key! So happy you enjoyed this recipe.
Liz Streithorst says
I hate having to rate a recipe before I've even made it, but I found myself searching for a tasty way to use a roast pork loin. The taste buds in my mind tell me that this will be a winner. I'm American so I don't mind saying that I'll be serving it on top of buttered wide egg noodles.
Jo Keohane says
Haha love this review!! Thank you Liz, hope you enjoy! And completely agree with the egg noodles.