This delicious Easy Pork Stroganoff is bursting with flavour, but is simple to make and only takes 20 minutes, meaning it is perfect for a busy weeknight. Serve with brown rice and green veg for a slightly healthier twist on a classic.
I am a huge fan of pork stroganoff, but I’ve never shared my favourite recipe for it – until now! I just love this easy peasy take on a classic recipe. It includes some of my favourite flavours – pork, mushrooms, garlic, paprika and sour cream! It’s definitely one of my all time favourite recipes!
To make this Easy Pork Stroganoff recipe a little bit healthier I have combined it with brown rice and broccoli. If you are going low carb at the moment, just ditch the brown rice completely and serve with extra green veg.
I have chosen to use pork loin steaks in this Easy Pork Stroganoff recipe, but you can also use pork fillet or medallions if you prefer. Either way, there are no bones to worry about, making this dish lovely and easy to prepare (and eat!).
If you are not a fan of pork, try this stroganoff with beef instead, or if you would prefer a veggie version, increase the quantity of mushrooms and/or use some Quorn pieces in place of the meat.
This recipe would go brilliantly with an oaked Chardonnay from somewhere like Chile or Australia, or alternatively, if you prefer red wine, a Beaujolais or Red Burgundy would go well here too.
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Easy Pork Stroganoff
- 200 g easy cook brown rice (I used Tesco)
- 1 tablespoon olive oil
- 600 g pork loin steaks cubed (or pork fillet or medallions)
- Small knob of butter
- 1 onion diced
- 100 g chestnut mushrooms sliced
- 2 cloves garlic grated or crushed
- 3 teaspoons smoked paprika (use normal paprika if you don’t have smoked)
- Salt and black pepper to taste
- 150 ml sour cream (or crème fraiche if you prefer)
- 2 tablespoons parsley chopped (plus extra for garnish)
- Tenderstem broccoli to serve (or another green vegetable such as spinach, cabbage or kale)
- Put the rice in a pan with 400ml boiling water and a pinch of salt. Bring to the boil and then cover with a lid and turn the heat down low. Simmer for 15 minutes or until cooked to your liking.
- Put a tablespoon of olive oil in a large frying pan and heat for 1 minute, add the cubed pork and cook over a high heat for 5 minutes, stirring frequently to ensure it is nicely browned all over. Tip the pork and all the juices onto a plate.
- Turn the heat down then add the butter to the same pan and allow to melt. When the butter has just melted, add the onions and mushrooms and cook for about 3 minutes until lightly browned.
- Meanwhile cook the green veg that you will be serving with the stroganoff – I chose to lightly steam tenderstem broccoli over the brown rice for 5 minutes.
- When the onions and mushrooms are cooked, add the garlic, paprika, salt and pepper, plus the pork and all the juices and cook over a low heat for a further 3 minutes, or until the pork is cooked.
- Add the sour cream and heat gently until it just starts to bubble (don’t boil!). Turn the heat off and sprinkle in the chopped parsley. Serve with the brown rice and broccoli.
- Not suitable for freezing (although this could be frozen before the addition of the sour cream. If you do this, add sour cream as per the recipe when the stroganoff has been defrosted and reheated.)
- Nutrition information is approximate and meant as a guideline only.
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