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Pork Stroganoff with Buttered Noodles

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! (No cans of soup here!!!) | Sprinkles and Sprouts
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!

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! (No cans of soup here!!!) | Sprinkles and Sprouts

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. 

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! (No cans of soup here!!!) | Sprinkles and Sprouts

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!)

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! (No cans of soup here!!!) | Sprinkles and Sprouts

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!!!

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! (No cans of soup here!!!) | Sprinkles and Sprouts

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.

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! (No cans of soup here!!!) | Sprinkles and Sprouts 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! (No cans of soup here!!!) | Sprinkles and Sprouts

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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5 from 4 votes
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! (No cans of soup here!!!) | Sprinkles and Sprouts
Print
Pork Stroganoff with Buttered Noodles
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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! (No cans of soup here!!!)
Servings: 4
Author: Claire | Sprinkles and Sprouts
Ingredients
  • 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
  • salt
  • handful of parsley leaves (finely chopped)
For the noodles
  • 400 g pappardelle (or any long pasta)
  • 1/2 tsp salt
  • 50 g butter
Instructions
  1. 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)
  2. 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.
  3. Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
  4. Add the butter and oil to a large frying pan and melt over a medium heat.
  5. Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
  6. Add the mushrooms and cook for 4 minutes over a low heat.
  7. Whilst the mushrooms are cooking, cut the pork into thin strips .
  8. Transfer the onion and mushroom mixture to a plate and set aside.
  9. Use the same pan and add 1 tbsp of the oil until very hot.
  10. Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
  11. Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
  12. Tip everything back into the pan and stir well.
  13. Add the sour cream, salt and bring to a simmer.
  14. Cook for 2 minutes until thickened slightly.
  15. Add the pepper, lemon juice and check if it needs salt.
  16. Serve with the buttered pappardelle and sprinkle with parsley.

 

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  4. Creamy stroganoff is one of my favorite comfort foods but I’ve never thought to use pork before! This sounds heavenly 🙂

    1. Reply

      I love it with pork, it makes it feel a little lighter (So I can justify more noodles 😉 )

    • Tina
    • February 21, 2017
    Reply

    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.

    1. Reply

      It is amazing what you learn in a professional kitchen. (Including the language!!!!!)
      Thank you Tina x

  5. Reply

    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
    • February 18, 2017
    Reply

    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.

    1. Reply

      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!

  6. Reply

    Looks amazing Claire, I love stroganoff and with pork sounds so good. This is definitely a must try.

    1. Reply

      Thank you Rosemary, it is a firm favourite in our house too 🙂

  7. Reply

    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.

    1. Reply

      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.

  8. Reply

    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.

    1. Reply

      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.

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    • Cheryl rutledge
    • December 3, 2016
    Reply

    Hello, I want to make this tomorrow–looks wonderful. Can leftovers be frozen?

    1. Reply

      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
    • May 20, 2016
    Reply

    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!

    1. Reply

      Oh Dorothy, thank you!!!!

      I am so happy you enjoyed it 🙂 xx

  11. 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!

    1. Reply

      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
    • May 5, 2016
    Reply

    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! 🙂

    1. Reply

      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 🙂

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