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 – it is still January after all! 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, 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.
If you are not doing dry January at the moment, 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
Ingredients
- 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)
Method
- 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 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, then 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
Not suitable for freezing (although pork could be frozen before the addition of sour cream. If you do this, add sour cream as per recipe when pork has been defrosted and reheated.)
Nutrition information is approximate and meant as a guideline only.
Love pork? Check out my collection of Easy Pork, Ham and Sausage Recipes…
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Monika Dabrowski says
10th January 2017 at 4:22 pmThis 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
10th January 2017 at 5:59 pmThanks 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
10th January 2017 at 5:05 pmThis 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
10th January 2017 at 6:03 pmAw, 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
11th January 2017 at 7:18 amI 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
11th January 2017 at 11:50 amOooh 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
11th January 2017 at 5:55 pmThis looks delicious and simple for a weeknight supper.I love stroganoff and will have to try this.#CookBlogShare
Eb Gargano says
12th January 2017 at 12:53 pmThanks Jenny 🙂 It does make a lovely easy peasy weeknight supper – let me know how it goes if you try it 🙂 Eb x
ema says
12th January 2017 at 9:55 amdelicious and so easy too – just perfect for winter days. Good idea with the brown rice too – a nice combination 🙂
Eb Gargano says
12th January 2017 at 1:15 pmThanks, 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
12th January 2017 at 5:53 pmA good stroganoff is always a winner, and this one looks fantastic.Pork, sour cream and paprika – what’s not to like?
Eb Gargano says
12th January 2017 at 6:53 pmCouldn’t agree more! Thanks for you kind comments, Dave 🙂
Kirsty Hijacked By Twins says
14th January 2017 at 11:43 amI 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
15th January 2017 at 6:09 pmOooh you are missing a treat Kirsty – Pork Stroganoff is so good!! Thanks for your kind comments 🙂 Eb x
Honest Mum says
14th January 2017 at 11:45 amThis 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
15th January 2017 at 6:10 pmLove the idea of trying this with chicken – I might try that too!! Thanks for your lovely kind comments 🙂 Eb x
Midgie says
15th January 2017 at 10:50 amOooh 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
15th January 2017 at 6:12 pmAw, thanks Midge – would love to know how it goes down with the Peachicks if you make it!! Eb x
Kate - gluten free alchemist says
15th January 2017 at 2:09 pmIt’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
15th January 2017 at 6:13 pmOh 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
15th January 2017 at 9:04 pmThis sounds delicious. I’ll have to give it a try!
Eb Gargano says
16th January 2017 at 10:26 amThanks, Michelle. It really is! Let me know how it goes if you try it 🙂 Eb x
emma says
26th January 2017 at 10:37 amI 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
26th January 2017 at 11:45 amOh 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
27th January 2017 at 2:54 amI’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
27th January 2017 at 11:50 amHahaha – 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
21st September 2018 at 9:25 pmI 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
24th September 2018 at 10:26 amReally 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
16th October 2018 at 3:31 pmHi there, can you re-heat this?
Eb Gargano says
16th October 2018 at 6:37 pmYes, it’s fine to reheat, so long as you follow the normal rules for reheating pork! Eb 🙂
Sarah Bor says
4th November 2018 at 9:08 pmI 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
5th November 2018 at 10:27 amYay! 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 🙂