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.
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One of my favourite recipes!
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, smoked paprika and sour cream! It’s definitely one of my all time favourite recipes!
A healthier Pork Stroganoff recipe
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.
Best cut of pork for stroganoff
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!).
Alternatives to pork in stroganoff
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.
What to drink with pork stroganoff
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.
If you like this recipe…
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Easy Pork Stroganoff
Ingredients
- 200 g easy cook brown rice (I used Tesco - see Note 1)
- 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 (I use Schwartz Smoked Paprika)
- 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)
Instructions
- 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.
Notes
- Some brands of brown rice take longer to cook, so do always check the packet instructions.
- 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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This blog post contains affiliate links. This means if you click on a link and make a purchase, I may get a small commission, but you will not be charged a penny more.
Monika Dabrowski says
This is a lovely weeknight dinner recipe, simple to put together and no doubt very delicious, especially with the addition of the smoked paprika. I think mushrooms and sour cream are great together:)
Eb Gargano says
Thanks Monika 🙂 I absolutely love smoked paprika and put it as many dishes as I possibly can! And yes, I definitely agree mushrooms and sour cream go so well – and that combo with pork…and garlic…and that smoked paprika…so good! Eb x
Alix @A Hedgehog in the Kitchen says
This looks delicious and would be absolutely fabulous with brown rice and veggies or just extra veggies as you recommend! We love using smoked paprika in our recipes too. Thanks so much for the yummy inspiration! I am so happy to have found your site.
Eb Gargano says
Aw, thanks for your kind words Alix 🙂 Doesn’t smoked paprika just make everything better? I have this massive tub that a friend gave me, that came from Spain…I use it practically everything and I still haven’t made a dent in it, really! Eb x
Mandy says
I don’t think I’ve ever made a stroganoff – must do something to rectify that. The flavours sound lovely and I think even my kids might like it!
Eb Gargano says
Oooh Mandy, you’ve been missing out! Stroganoff is lovely. I also do a yummy veggie one with just mushrooms. The thing is, my kids loved this so doesn’t that mean, your kids will hate it? 😉 Seriously though, it’s a definite crowd pleaser so there’s a good chance of your kids liking it! Good luck!! Eb x
apply to face blog says
This looks delicious and simple for a weeknight supper.I love stroganoff and will have to try this.#CookBlogShare
Eb Gargano says
Thanks Jenny 🙂 It does make a lovely easy peasy weeknight supper – let me know how it goes if you try it 🙂 Eb x
ema says
delicious and so easy too – just perfect for winter days. Good idea with the brown rice too – a nice combination 🙂
Eb Gargano says
Thanks, Ema. Delicious and easy is what I’m all about!! And yes you are so right – just perfect for chilly winter evenings – they are predicting snow here this evening – brrr!! Eb x
Dave says
A good stroganoff is always a winner, and this one looks fantastic.Pork, sour cream and paprika – what’s not to like?
Eb Gargano says
Couldn’t agree more! Thanks for you kind comments, Dave 🙂
Honest Mum says
This looks amazing. I don’t eat pork but I’m going to make this with chicken. Adore your photos as always x
Eb Gargano says
Love the idea of trying this with chicken – I might try that too!! Thanks for your lovely kind comments 🙂 Eb x
Kirsty Hijacked By Twins says
I love a good stroganoff but have never made a pork one! I always tend to go for beef or mushroom. This dish sounds delicious. Thank you for sharing with #CookBlogShare x
Eb Gargano says
Oooh you are missing a treat Kirsty – Pork Stroganoff is so good!! Thanks for your kind comments 🙂 Eb x
Midgie says
Oooh yum! Definitely going to give this a go as it won’t take much to make it Peachick friendly and they would love this! x
Eb Gargano says
Aw, thanks Midge – would love to know how it goes down with the Peachicks if you make it!! Eb x
Kate - gluten free alchemist says
It’s years since I had a Stroganoff! Your pics are making my mouth water and making me realise I really should have one….. I have a fab recipe somewhere for a mushroom version……. xx
Eb Gargano says
Oh you need to have another one soon then – so yummy!! This one works well with mushrooms too. Thanks for your kind comments 🙂 Eb x
Michelle Frank, Flipped-Out Food says
This sounds delicious. I’ll have to give it a try!
Eb Gargano says
Thanks, Michelle. It really is! Let me know how it goes if you try it 🙂 Eb x
emma says
I really like pork stroganoff but I’m not sure I’ve ever made it. This would would be easy to make freefrom with some oatly cream and is a great midweek meal. #freefromfridays
Eb Gargano says
Oh you really should try it, Emma – homemade stroganoff is sooo good and so easy peasy – as you say, a great midweek meal! Eb x
Mel says
I’m pretty sure I’ve said this before, but will you move in with us? Pretty pretty please! I really fancy this right now. It looks healthy, creamy, moreish yet good for you. Stop doing this to me when I have no food in the fridge! Thanks for joining in with #FreeFromFridays.
Eb Gargano says
Hahaha – thanks Mel. Think the hubby and kids might have something to say about that…unless the invitation extends to them too..! Will be over soon to link up a couple more recipes for #FreeFromFridays – apologies in advance 😉 Eb x
Michael Edwards says
I made this yesterday and we both loved it. I used lean diced pork and brined it for an hour beforehand to tenderise it. I’m thinking of adding 1/2tsp of cayenne pepper next time to spice it up.
Eb Gargano says
Really pleased to hear you enjoyed this, and thanks for taking the time to let me know! Love the idea of adding in cayenne pepper!! Eb 😀
lynne says
Hi there, can you re-heat this?
Eb Gargano says
Yes, it’s fine to reheat, so long as you follow the normal rules for reheating pork! Eb 🙂
Sarah Bor says
I made this for the family today and it was delicious. I used pork fillet, it was very easy to make and everybody loved it. I have a portion left over, I just wondered if it is ok to freeze due to the sour cream?
Thanks for the great recipe 🙂
Eb Gargano says
Yay! So pleased you and your family liked it!! Thanks so much for taking the time to let me know – it means a lot. And yes this recipe is fine to freeze. Eb 🙂
Juliana says
Just did it and it was absolutely perfect. Simple and delicious! Congratulations!!!
Eb Gargano says
Yay! I am so happy to hear that 😀
Kirsty says
Could I use natural yogurt instead of sour cream-i have loads that I need to use up?? Thanks
Eb Gargano says
Absolutely! It tastes great with natural yogurt. The only issue is sometimes yogurt ‘splits’ in hot sauces – i.e. it looks a bit grainy. The taste is fine, it just doesn’t look quite as good. Hope that helps! Eb 🙂
Lissa says
Sounds delicious! I don’t have sour cream could I use Greek yoghurt?
Eb Gargano says
Absolutely! The only problem with yogurt is it does tend to split – it tastes great, but just might not look quite so good. Enjoy! Eb 🙂
Linda says
This looks so nice, looking to something other than roast pork. Is paprika hot as I dont like spicy hot? I just want something with a nice flavour, something different
Thanks
Eb Gargano says
Hi Linda, there are 3 main types of paprika: normal paprika, smoked paprika and hot paprika. The first 2 are not hot at all… so if you don’t like spicy hot, stick to the regular or smoked kind, and steer clear of the one marked ‘hot’! Personally I highly recommend smoked paprika – it’s probably my favourite spice – it’s got such a lovely warm smoky flavour that goes especially well with pork! Hope that helps… and do let me know how you get on with this recipe 😀
Onry says
Don’t forget hot smoked paprika! My favourite 😀
Eb Gargano says
Oh yes, good shout! Eb 🙂