Easy Pork Stroganoff
This Easy Pork Stroganoff makes for a delicious and quick weekday meal. Tender pork strips in a rich and tangy creamy mushroom sauce – ready in about 20 minutes!
Servings: 4
Calories: 277kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the mushrooms and cook for a further 5 minutes, stirring. Pour in some of the stock if the pan gets too dry.
- 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.
Video
Notes
Store in the fridge for up to three days, adding a little hot water when reheating. Not suitable for freezing.
Nutrition
Calories: 277kcal | Carbohydrates: 12g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 797mg | Potassium: 992mg | Fiber: 2g | Sugar: 5g | Vitamin A: 658IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 3mg
