Pork Stroganoff

Stroganoff isn’t just about the beef. Our pork stroganoff recipe offers a tasty alternative, complete with the usual delicious sour cream sauce. If you’re looking for a new comfort food to add to your recipe rotation, this just may be the one!

Ingredients for Pork Stroganoff 

• Pork stew meat: Pork is the key protein in this dish; look for cuts such as pork tenderloin, pork shoulder or pork sirloin.
• Chicken bouillon granules: Bouillon adds loads of flavor to everything in this dish.
• Paprika: Paprika imparts a hint of smoky flavor to this dish; it also makes the sauce a little darker.
• Onion: Onion adds its unmistakable flavor to the sauce in this stroganoff.
• Garlic: Garlic adds umami to this dish. Feel free to add more if you like a garlicky flavor!
• Cornstarch: Cornstarch serves as a thickener for this and many recipes; it’s relatively flavorless, so it doesn’t affect the taste of the dish.
• Sour cream: Sour cream is the base for the creamy stroganoff sauce or gravy.
• Fresh parsley: Parsley adds a pop of color and a hint of fresh flavor to the stroganoff.
• Noodles: Cooking the noodles in advance saves a little time with this recipe.

Directions

Step 1: Brown the pork

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In a saucepan coated with cooking spray, brown the pork, then drain it. Remove the meat from the pan and set it aside in a bowl.

Step 2: Cook the pork

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In the same pan, add 1-1/4 cups of water, plus the bouillon and paprika, and bring the liquid to a boil. Add the pork, onion and garlic. Reduce the heat, then cover and simmer for 45 minutes or until the meat is tender.

Step 3: Make the sauce

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In a small bowl, combine the  cornstarch and remaining 1/4 cup water; gradually add the mixture to the pan, stirring constantly. Bring to liquid to a boil again, cooking and stirring for two minutes or until the liquid thickens into a sauce. Remove the pan from the heat, then stir in the sour cream and parsley. Serve the pork stroganoff over warm cooked noodles.

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Pork Stroganoff Variations

• Swap the noodles: Instead of serving pork stroganoff over noodles, serve it over rice or mashed potatoes, or even serve it different ways on different nights.
• Add mushrooms: Sliced baby portobello, cremini or shitake mushrooms bring in even more flavor and texture.
• Use a different bouillon: Instead of chicken bouillon, try beef or even garlic bouillon.
• Add Worcestershire sauce: A tablespoon or two of Worcestershire sauce adds another level of flavor.

How to Store Pork Stroganoff

Store cooled pork stroganoff in an airtight container in the refrigerator, where it will keep for about three days.

Can you freeze stroganoff with pork?

While you could freeze pork stroganoff without the noodles for up to three months in an airtight container, the sauce ingredients may separate a bit when the dish thaws, plus the textures of various ingredients may change. Flavor- and texture-wise, it’s best made fresh.

Can you make pork stroganoff ahead of time?

Yes, feel free to make this a day or two ahead of time; just don’t add the noodles until you’re ready to heat and eat the dish, otherwise they’ll absorb much of the sauce.

Pork Stroganoff Tips

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Which noodles are best for stroganoff with pork?

Wide egg noodles are ideal for pork stroganoff, as they have plenty of surface area to take on the sauce or gravy. If you don’t have egg noodles, bowtie, farfalle or rotini are all good choices, as all the grooves hold in lots of flavorful sauce.

Why is it called stroganoff?

Recipes for beef stroganoff have been around since the 1800s, but the original person to create the dish is a mystery. Stroganoff is named after the Stroganov family of Russian aristocrats from the late 1700s and early 1800s. One early mention of beef stroganoff in print is in Elena Molokhovets’s Gift for Young Housewives cookbook, first published in 1861.

What other stroganoff variations can I make?

We’re glad you asked! Try our recipes for chicken stroganoff, hamburger stroganoff or even stroganoff soup.