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! Plus it comes together in 15 minutes.
And I learnt this recipe from Rick Stein, so I feel it is a recipe that needs no other recommendations 😉
How to make stroganoff without canned soup.
So often I see recipes for stroganoff that start with a can of mushroom soup concentrate, but in reality this Pork Stroganoff with Buttered Noodles is so simple that you can forgo the can of soup and serve up a delicious, comforting and elegant meal, made completely with fresh ingredients.
The sauce is sour cream and it gets it's flavour from the mushrooms, onions and paprika.
What to serve with stroganoff?
I like to serve this pork stroganoff with buttered pappardelle, although any pasta is good here.
But stroganoff is equally good with rice, bread and salad or the more traditional side of very thin cut chips.
How to make pork stroganoff from scratch.
I classify this Pork stroganoff as simple, but a quick look at the recipe could imply otherwise; the method below looks quite long, but don't let that put you off, it really isn't. The short version goes like this:
- Fry the onions and mushrooms in a paprika infused butter.
- Stir fry the pork until just cooked
- Simmer it all for a minute or so in some sour cream.
- Add a bit of lemon and pepper
- Dinner is served.
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.
What meat can I use in stroganoff?
You can make stroganoff with:
- Beef
- Pork
- Chicken
- Just mushrooms
Whilst Beef Stroganoff might be more traditional, this pork version is so delicious that I am certain you will make it again and again.
Using pork loin steaks not only means the dish is quick to make it also means the meat is so juicy and tender. If you enjoy tender juicy pork then you may also want to check out my Pork Tenderloin with Beans and Bacon. It is another super quick but super elegant main course!
You can also make this dish with chicken, but you will need to cook the meat for longer to ensure it isn't pink in the middle.
Or for vegetarians, omit the meat completely, just triple the mushrooms in the recipe, skip the cooking of the meat stage and following the remaining instructions as normal.
Enjoy x
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Pork Stroganoff with Buttered Noodles
Ingredients
- 1 onion peeled and sliced
- ½ stick butter
- 1 teaspoon vegetable oil
- 1 tablespoon paprika
- ¼ teaspoon smoked paprika (see note 1)
- 10 oz button mushrooms sliced
- 1½ lb pork loin steaks thinly sliced (see note 2)
- 2 tablespoon vegetable oil
- 1 ¼ cup soured cream (see note 3)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon lemon juice
- salt
- 2 tablespoon fresh parsley finely chopped
For the noodles
- 14 oz pappardelle (see note 4)
- 1 tablespoon salt
- ½ stick butter
Instructions
Cooking the pasta
- 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)1 tablespoon salt14 oz pappardelle
- 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.½ stick butter
For the sauce
- Add the butter and oil to a large frying pan and melt over a medium heat.½ stick butter1 teaspoon vegetable oil
- Add the paprika, smoked paprika and sliced onion. Mix well and cook slowly until the onion is translucent and soft.1 tablespoon paprika¼ teaspoon smoked paprika1 onion
- Add the mushrooms and cook for 4 minutes over a low heat.10 oz button mushrooms
- Transfer the onion and mushroom mixture to a plate and set aside.
- Use the same pan and add 1 tablespoon of the oil until very hot.1½ lb pork loin steaks
- 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.1 ¼ cup soured cream¼ teaspoon salt
- Cook for 2 minutes until thickened slightly.
- Add the pepper, lemon juice and check if it needs salt.½ teaspoon black pepper2 teaspoon lemon juicesalt
- Serve with the buttered pappardelle and sprinkle with chopped parsley.2 tablespoon fresh parsley
Notes
- Smoked Paprika is optional if you haven't got any leave it out.
- You can use pork stir fry pieces instead of pork loin steaks.
- Don't use low fat sour cream as the lemon juice can cause it to curdle.
- You can pick any pasta shape that you prefer.
Nutrition
Nutrition is per serving
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Arlene says
Just a suggestion not to use light fat sour creme, it curdled!
Claire | Sprinkles and Sprouts says
Hi Arlene,
Yes the lemon juice will curdle dairy unless there is a high fat content. Light or low fat sour cream isn't great for this recipe.
Sorry.
Cx
Carson says
Great recipe, exactly what I needed.
We used short noodles and it was delicious
Jana says
We love this with pork and with beef tips! Our latest success is with brisket!! It is EXCELLENT! Thank you! I have been using this recipe for years!
Donna says
I added garlic and some chili pepper flakes, hubby loved it ! Definitely a keeper. Thank you !
Tamie says
So the first time I made this, hubby gave it a thumbs up. Second time I made it I had a pork roast that came out less than stellar as it lacked flavor and was dry. So I sliced the remainder of the pork roast in thin slices and froze it for later use. One day, I put this recipe and my leftovers together and made a fabulous dinner...again got thumbs up from the hubby. I'm going to make it again tonight and wondering if I could substitute the sour cream with whole greek yogurt.
Claire McEwen says
Hi Tamie,
I'm glad you got great results the first time and that you managed to rescue the pork roast version. I have tried it with a few different cuts of pork and I always come back to pork loin as it need so little cooking so it stays juicy and tasty.
I haven't tried this with greek yogurt, but I think it might work. The flavor will be a little different but it shouldn't be too different.
Hope that helps.
Cx
Diane Fischer says
I just tried this: followed the recipe exactly......quite colorful, and tasty. I love smoked paprika; all paprika and the sour cream balanced it off as did the lemon juice. Served over egg noodles (buttered of course). Made a lot, and have leftovers......a nice change from just ‘white looking’ stroganoff.
Jo Ann Lee says
Easy and delicious! I added some white wine instead of the lemon juice and made with leftover pork tenderloin. We enjoyed very much and will definitely make again.
Claire McEwen says
Oh I like the wine options 🙂
So happy you enjoyed the stroganoff.
Cx
Cilla honey says
This was absolutely delicious. My hubs loved it! I hate condensed soup recipes. That’s the main reason I never make stroganoff. Not anymore!
Claire McEwen says
Hi Cilla, I am so pleased you both enjoyed it!
I love how quick and easy it is
Cx
Teresa L Laney says
This was incredibly good! I hesitated about the paprika because I don't generally love it, but I put in 1 teaspoon of regular and 1/4 of smoked and it was delicious! I always think of the restaurant homefries that are ruined by someone dumping a bunch of paprika on them! I had leftover boneless pork rib roast, so I browned that up in a cast iron skillet. We loved it!
Claire McEwen says
Thank you so much Teresa, it means so much when people come back to comment.
I bet the stroganoff was delicious with rib roast, and a great way to use up leftovers too 😀
Sam says
Lovely super-simple and super-delicious recipe - and your instructions are really clear, thank you! Definitely don't overcook the pork to dryness, there's no need. And after a request from my children for 'creamy comfort food', I served this with pan-fried gnocchi - total win of creaminess & crispness!
Claire McEwen says
Oh yum, I bet it was delicious with pan-fried gnocchi!!! I am going to have to try that.
And thank you for coming back to comment, it makes my day when people come back and comment 😀
Anne Lawton says
What a great idea to add the pork. This looks like a tasty quick meal!
Claire McEwen says
Stroganoff really is delicious with pork. I think prefer it to beef stroganoff 😀
Amy's Cooking Adventures says
Oh wow - this looks phenomenal!
Claire McEwen says
Thank you Amy 😀
Marianne says
Maybe I did something wrong, but it was greasy and not at all creamy. In fact the sour cream looked like it curdled. Any advice would be great!
Claire McEwen says
Did you use low fat sour cream? I find that can curdle when the lemon juice.
Also if it is boiled too hard it can sometimes split.
Hope that might help?
Cx
Jolene says
Quick and delicious? I'm in!
Claire McEwen says
Hehe, I know right?
Caroline says
You know, I would never even think to use canned soup in stroganoff, there really is no need (glad you agree 😉 ). Love the idea of pork in here.
Claire McEwen says
I just don't understand it, especially when the original dish is so easy!
Hope you enjoy the pork option 😀
Val - Corn, Beans, Pigs & Kids says
I love stroganoff and usually make it with ground pork, canned pork roast or ground beef, but now I'm thinking I need to try it with pork loin. Your pictures are amazing and want me to make a batch now!
Claire McEwen says
It is so quick with pork loin and the meat stays so tender. I hope you enjoy it 😀
Anna says
I like how you've used pork instead of beef. And it looks like a perfect, cosy and comforting meal for this freezing weather we have in Europe!
Claire McEwen says
It really is a cozy meal, but without taking hours to cook.
I hope you try it with pork, I think it is better than the original beef 😀
Dannii says
I love stroganoff, but we usually just have mushrooms. This looks like a great alternative and I bet my husband would love it.
Claire McEwen says
Oh I love mushroom stroganoff too. Mushrooms and cream are just a heavenly mix aren't they.
I hope your hubby loves the inclusion of the pork. It is a wonderful meat for this dish 😀
Lisa | Garlic & Zest says
I haven't made stroganoff in forever and this one has me wanting one. I never would have thought to try pork.
Claire McEwen says
It is great with pork Lisa, all the flavours work together and nothing overpowers the dish.
Hope you give it a try. 😀
Jill says
This would be a great dinner for using up leftover shredded pork too! Looks and sounds delicious!
Claire McEwen says
It would be!!! Love the use of leftovers 😀
Becca @ Amuse Your Bouche says
Stroganoff is one of my favourite easy dinners! Smoked paprika is my favourite spice ever - it's a must in my opinion 🙂
Claire McEwen says
It is such great easy meal isn't it.
I sometimes just open the jar of smoked paprika...the smell just makes me happy. I am the same with fresh basil, rosemary and just picked tomatoes 😉
Jim says
Great recipe!!!
Claire McEwen says
Thank you Jim 😀
Meaghan | Cook. Craft. Love. says
Creamy stroganoff is one of my favorite comfort foods but I've never thought to use pork before! This sounds heavenly 🙂
Claire McEwen says
I love it with pork, it makes it feel a little lighter (So I can justify more noodles 😉 )
Tina says
That's a great tip - cutting spring onions with scissors! Something so simple, but I've never thought to do. I love reading your posts to learn little bits like that.
Claire McEwen says
It is amazing what you learn in a professional kitchen. (Including the language!!!!!)
Thank you Tina x
Dan from Platter Talk says
Your stroganoff looks dreamy-delicious. We have made this a few times, using beef but thanks to your inspiration we shall be using pork in the near future; fantastic job here!
Richa says
I've always turned to beef when it comes to a stroganoff but I think pork works just as well. I love how you've spoken about not overcooking pork because people end up almost murdering the meat in the process. Love that creamy sauce! What a treat this meal would be.
Claire McEwen says
Pork is fabulous with the creamy sauce, I might even prefer it to beef 🙂
It is such a shame when you get a piece of pork and it is like a shoe leather!!!! I am sure that is the reason so many people think they don't like it!
Rosemary says
Looks amazing Claire, I love stroganoff and with pork sounds so good. This is definitely a must try.
Claire McEwen says
Thank you Rosemary, it is a firm favourite in our house too 🙂
Brian Jones says
Amen to not over cooking pork, I think people have this old school belief that pork needs to be cooked like chicken which is why so many have an opinion that pork is a dry meat. I love the sound look of this, your sauce looks perfect.
Claire McEwen says
Thank you Brian, I am such a creamy sauce kind of girl, I much prefer it to tomatoey sauces.
I think many people are still scared of cooking pork, which like you say leads to longer cooking time and tough meat.
I recently cooked pork tenderloin in the sous vide machine. It was amazing! They may be a bit of a fancy trend, but I love my sous vide machine.
April @ Girl Gone Gourmet says
Beef stroganoff was one of the first things I learned to cook. We made it in my 7th grade home economics class and I was a total skeptic, but after I had the first bite I was in love. That might have been the start of my cooking obsession - I still remember it like it was yesterday. I love that you used pork in your version - looks so creamy and comforting.
Claire McEwen says
Isn't it funny the foods we learnt to cook and we remember from school. I have vivid memories of making Yule Logs! My best friend couldn't roll hers so I stopped doing mine and helped her. Hers worked fabulously but mine had cooled too much by the time I got back to my bench and mine was a complete fail!
But my obsession with cooking definitely started in school too.
Cheryl rutledge says
Hello, I want to make this tomorrow--looks wonderful. Can leftovers be frozen?
Claire McEwen says
Hi Cheryl,
Thank you 😀
Unfortunately this doesn't make great leftovers, I always find that when I re-heat it the pork goes quite tough. Because of this I have never tried to freeze it. But I suspect that the sour cream wouldn't do well in the freezer. Hope that is useful.
Dorothy Dunton says
Hi Claire! I made this tonight...OMG! I don't think I will ever use beef again. The pork tenderloin was so tender and the sauce with the mushrooms 🙂 I did mess with your recipe a bit, added some smoked paprika and dill and peas. Gary ate two BIG bowls, smiling all the while! He is now passed out on the couch in a food coma!
Claire McEwen says
Oh Dorothy, thank you!!!!
I am so happy you enjoyed it 🙂 xx
John @ heneedsfood says
You know, I haven't eaten or made a stroganoff since my apprenticeship days back in the early '90s. How have I forgotten about this tasty classic? Thanks for the reminder with your beautiful looking pork version. I think I now know what to do with some of the pork I still have in the freezer!
Claire McEwen says
Oh yes, you got that delicious pork for your Indian spiced dish! This would be a great and different way to use it up 🙂
I find that so often! Dishes just slip your mind and suddenly it is years since you enjoyed them. So pleased to have jogged a memory.
Dorothy Dunton says
Hi Claire! I love stroganoff but have never thought to make it with pork! Pork tenderloin is one of the more reasonably priced meats here so I buy it often and I'm definitely making this with the next one I buy! 🙂
Claire McEwen says
I love the fact that Pork tenderloin is reasonably priced!!! It is such a lovely cut.
Have you tried Nagi's Char Siu pork? That is a great recipe for pork tenderloin. And so good! I use it to make my Singapore chow mein 🙂