Easy Pork Stroganoff Recipe

Why you will love this recipe

• It’s the perfect dinner for busy weeknights, especially on a day you want a comforting dish that still delivers on taste. Every spoonful of this dish will give you all that and more.

• It is ready in under 40 minutes, including the prep. If you are very quick around the kitchen, you can get this dish to the table in 30 minutes.

• Perfect for meal prep and make-ahead meals. You can easily double this recipe and freeze it for later (leave out the sour cream and add it when you thaw and reheat).

• This pork stroganoff recipe is also budget-friendly and can be made using readily available ingredients. It’s also a great way to use up any leftover pork you may have in your fridge.

What you will need

Pork loin steak: Substitute with pork shoulder steaks. It is a bit fatty but it will do the job nicely. Substitute the pork with chicken, beef, tofu or veggies.

Mushrooms: I used cremini mushrooms.

Onion

Olive oil

Mustard: I love using wholegrain mustard in recipes as it is not overpowering in dishes. You can use Dijon or English mustard for this recipe if you prefer.

Unsalted butter

Garlic

Paprika: this is optional; I like to use it not necessarily for flavor but because it adds color to the pork when cooked.

All-purpose flour: this is optional but I like to dust the pork with some flour before cooking as it will act as a thickener for the sauce later.

Beef stock

Soured cream: I recommend using full-fat soured cream for this recipe. It doesn't split when cooked, unlike the fat-free ones. Substitute sour cream with creme fraiche.

Salt and black pepper

Fresh parsley to garnish

How to make pork stroganoff

Prep the ingredients: Clean the mushrooms with a damp kitchen paper towel and cut in halves or quarters and set aside, then finely chop the onion and mushrooms, too. Next, slice or cut the steak into cubes about 1 inch thick. Keep the sizes similar to allow even cooking.

Season the sliced pork with paprika, salt, and black pepper, add the flour, toss or mix until each pork slice is coated with the flour, then set aside.

Cook the veggies: Heat up a skillet on medium-high heat. Add 1 Tablespoon each of olive oil and butter and heat until hot. Add onion and mushroom and saute until they are soft, fragrant and mushroom cooked. Add chopped garlic and cook for about 30 seconds, stirring constantly so it doesn't burn. Remove the veggies from the skillet and set aside on a plate.

Cook the Pork: In the same skillet, add another tablespoon of olive oil and heat up until hot over high heat. Carefully add the pork slices to the hot pan, ensuring they do not overlap. Sear each side for 1 minute until golden brown. You may need to cook them in batches to achieve a better result (overcrowding the pan will likely lead to the pork steaming and producing so much juice rather than searing it) As the pork browns, remove them from the pan and set aside on a plate.

Put everything together: Once all the pork is cooked, pour the beef stock over it, followed by the cooked mushrooms, onion and garlic. Add mustard and stir to combine. Cook for another 2-3 minutes for the flavors to marry.

Reduce the heat to low-medium heat and add sour cream, stir to combine and simmer for another 3-5 minutes. Taste and adjust the seasoning accordingly.

Remove from the heat, garnish with freshly chopped parsley, and serve over boiled rice, noodles, pasta, mashed potatoes, or roasted potatoes. Enjoy!