Easy Pork Stroganoff

Servings :

Total Time:

4 people

25 minutes


 – 1 tbsp butter – ½ tbsp mild olive oil – 600 g (approx. 20 oz) pork loin (tenderloin/ pork fillet) sliced into strips – 6 shallots or 1 medium onion, finely diced – 60 ml (¼ cup) vermouth , cognac or dry white wine – 100 g (1 cup) chestnut mushrooms , sliced – 100 g (1 cup) white button mushrooms , sliced – 2 cloves garlic minced – 1 tbsp tomato paste – 2 tsp English mustard or 1 tbsp Dijon mustard – 2 tsp smoked paprika (or regular mild paprika) – 1 tsp salt – 120 ml (½ cup) mushroom or chicken stock – 240 ml (1 cup) sour cream – 1 tbsp dried parsley – 1 tsp dried dill or you can use fresh

Step 1

Heat the butter and oil in a non-stick pan and pan fry the pork strips for only a couple of minutes. Transfer onto a bowl.

Step 2

Lower the heat and add the diced shallots, cooking for about 5 minutes until softened. Pour the vermouth and turn the heat to high. Cook until it is almost gone and the wine aroma dissipates.

Step 3

Add the mushrooms and cook for a further 5 minutes, stirring. Pour in some of the stock if the pan gets too dry.

Step 4

Stir in the salt, paprika, tomato paste, mustard, garlic and rest of the stock. Bring to a simmer and add the pork into the sauce. Add the sour cream and herbs and stir in until warmed through. Taste the sauce, seasoning with salt and pepper as needed.

Step 5

Serve with steamed greens for a low-carb and keto-friendly meal. Stroganoff is also delicious with pasta or rice or potatoes.

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