This pork stroganoff is the best kind of comfort food! Tender pork, cooked with mushrooms and onions in a creamy sauce. It’s delicious, filling and completely made with fresh ingredients!
I first posted this dish in May 2016, but I cooked it again last week and felt the recipe needed bumping to the top of the blog, just so it gets a bit of new loving. It is such a killer recipe. I mean who doesn’t love dinner that can be on the table in under 15 minutes???
Enjoy this one from the archives. I have a few other recipe that I am bumping up the blog too.
I first learnt to cook stroganoff when I was working in the catering kitchens at Global Marine. The method was slightly different from the one I am sharing today, but the ingredients are the same. Cooking for 100+ people means you have to do things a bit differently 😉 Well not all the time, sadly there is no easier or quicker way to peel an egg! The days we did tuna nicoise salad were not fun. It seemed like hours of peeling eggs!!!
It was there that I learnt to cut spring onions with scissors and how to put a cloth under my chopping board to stop it moving about. It is also where I learnt you could freeze cheese and how to make parmesan stock (must share that with you!!!! It is a crazy sounding recipe but so versatile! And frugal!)
In fact Global Marine, the Park hotel and Nigel Slater, really taught me how to cook! But that is all by the by 😉 really. And let’s not talk about it as I have just realised that is over 17 years ago and that just makes me feel OLD!!! Let’s talk about creamy delicious pork stroganoff and a big bowl of pasta!!!
Pork stroganoff, the method below looks quite long, but don’t let that put you off, it really isn’t. Basically you fry the onions and mushrooms in a paprika infused butter, stir fry the pork until just cooked and then simmer it all for a minute or so in some sour cream. A bit of lemon and pepper and you have dinner.
I like to serve it with buttered pappardelle, but I am a pasta fiend! It is equally good with rice, bread and salad or thin cut chips. The key is not to over cook the meat, it needs a minute or so in the hot pan and then another minute in the hot sauce. Simple.
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- 1 onion
- 65 g /2½oz butter
- 1 tsp vegetable oil
- 1 tbsp paprika
- 1/4 tsp smoked paprika (optional if you haven't got any leave it out)
- 300 g /10½oz button mushrooms
- 675 g /1½ lb pork loin steaks (or pork stir fry pieces)
- 2 tbsp vegetable oil
- 300 ml /10fl oz soured cream
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp lemon juice
- handful of parsley leaves (finely chopped)
- 400 g pappardelle (or any long pasta)
- 1/2 tsp salt
- 50 g butter
Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
Add the butter and oil to a large frying pan and melt over a medium heat.
Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
Add the mushrooms and cook for 4 minutes over a low heat.
Whilst the mushrooms are cooking, cut the pork into thin strips .
Transfer the onion and mushroom mixture to a plate and set aside.
Use the same pan and add 1 tbsp of the oil until very hot.
Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
Tip everything back into the pan and stir well.
Add the sour cream, salt and bring to a simmer.
Cook for 2 minutes until thickened slightly.
Add the pepper, lemon juice and check if it needs salt.
Serve with the buttered pappardelle and sprinkle with parsley.