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!
600g(approx. 20 oz) pork loin(tenderloin/ pork fillet) sliced into strips
6shallots or 1 medium onion, finely diced
60ml(¼ cup) vermouth, cognac or dry white wine
100g(1 cup) chestnut mushrooms, sliced
100g(1 cup) white button mushrooms, sliced
2clovesgarlic minced
1tbsptomato paste
2tspEnglish mustard or 1 tbsp Dijon mustard
2tspsmoked paprika(or regular mild paprika)
1tspsalt
120ml(½ cup) mushroom or chicken stock
240ml(1 cup) sour cream
1tbspdried parsley
1tspdried 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.