Pork Stroganoff

Pork stroganoff is an easy mid week meal that is ready in around twenty minutes.

It may be quick, but it's also seriously tasty and luxurious, so it makes it perfect for entertaining or a special meal at home too.

This version is made with pork fillet, but it's also a great way to use up leftover roast pork too.

Enjoy.

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Pork and Ham
• 💬 Comments

❤️ Why you will love this recipe

• Ready in 20 minutes.
• Great idea for leftover pork roast.
• Perfect for entertaining.
• Easy to make.

Pork stroganoff? Isn't that a Russian dish?

Well, yes. If we are being technical. Stroganoff originated in Russia, but was likely created by a French chef in the 19th century.

However, for the British, this dish became anglicised in the 70's and 80's, when it became a popular restaurant and dinner party dish, rather like a black forest gateau. I remember my dad making one, araound 1980, complete with tinned cherries! There was grated chocolate everywhere too.

Anyway, I still make this dish regularly, particularly with leftover beef or pork, but I've changed my basic recipe to make it more special with brandy, shiitake mushrooms and pork fillet, so I hope you like it.

If it sounds a bit old fashioned, just call it something else like - pork in mushroom sauce with brandy.

Whatever you call it, it's full of flavour and is definitely worth trying.

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🥘 Ingredients

A few notes on the ingredients.

• Mustard - I use Dijon mustard for this as it is smoother than English mustard.
• Mushrooms - chestnut mushrooms and shiitake mushrooms give a great flavour.
• Pork fillet - also known as tenderloin. This cut has very little fat and cooks very quickly. However, overcooking it will leave it tough and dry.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• Chopping board
• Large frying pan
• Sharp knife

🔪 Instructions

💭 Top Tip

• Whilst pork fillet is lean, it does normally have some silvery sinew areas. It's best to remove these with a sharp knife as it ensures that the pieces stay flat when cooking.

Dry the pork fillet with paper towel.

Slice the pork into 1 centimetre or half inch slices.

Slice the onions and mushrooms and mince the garlic.

⏲️ Cooking Time

Heat 1 tablespoon of the oil and butter in a pan over a medium heat.

Add the sliced onion to the pan for about 10 minutes, stirring occasionally until soft.

Add the mushrooms and paprika to the onions and stir occasionally for 5 minutes.

Add the garlic for 1 minute.

Transfer the vegetables to a bowl and set aside.

Heat the remaining oil over a medium to high heat.

Season the pork with black pepper and flaked sea salt.

Add the pieces in a single layer then cook for a few minutes before turning.

Return the vegetables to the pan and add the brandy and mustard.

Allow the mixture to bubble for a minute.

Add the crème fraiche and gently heat through without boiling.

Season the pork stroganoff to taste and add some chopped parsley to serve.

🥗 Serve with

• plain boiled rice
• pasta
• Leeks in White Sauce
• Honey Roast Chantenay Carrots
• Honey Roast Carrots and Parsnips
• Fried Cabbage with Bacon
• Roast Savoy Cabbage
• Whole Baked Cauliflower Cheese
• Roasted Green Beans and Carrots
• Roasted Long Stem Broccoli
• Roasted Swede Chips
• Rosemary Garlic Mashed Potatoes
• Roast Potatoes

🥙 Substitutions

• crème fraiche - soured cream or double cream
• pork fillet - use pork shoulder steaks or loin steaks with the fat trimmed. Of course, you can use leftover cooked pork.

📖 Variations

• Beef stroganoff - use sirloin or fillet steak. Medallion steak is a cost effective substitute.

🍣 Storage

• Refrigerator - Cool, cover and refrigerate for up to 2 days.
• Freezer - not suitable as the crème fraiche has a tendency to split.
• Reheating - in a frying pan over a medium heat.

🍱 Prepare in Advance

• Prepare the meat and vegetables and place covered in the fridge until you are ready to cook.

More one pan dishes like this

• Slow Cooker Sausage Casserole
• Pea Pottage
• Sausage Hotpot
• Beef Olives
• Savoury Mince
• Beef and Ale Stew
• Lobscouse
• Squirrel Stew with Cider
• Pheaant Breast with Wild Mushroom Sauce
• Pork Normandy
• Chicken Mornay

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

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