This easy pork stroganoff recipe brings tender pork, mushrooms, and a creamy sauce together in one pan. It's simple enough for a weeknight, but the rich flavor makes it feel like a proper comfort meal.
Why You'll Love It
- Easy pork stroganoff recipe made in one pan
- Creamy without feeling too heavy
- Balanced with mushrooms and gherkins
- Works well for weeknights and leftovers
There was a small market near my father's house where we used to buy simple cuts of meat for slow, comforting meals. Nothing complicated; just good ingredients cooked properly. This dish reminds me of that kind of cooking, where the base starts simple but builds into something deeper as it cooks, much like my pork tenderloin medallions or garlic butter chicken thighs when I want a dinner that feels hearty without being fussy.
Now I make this when I want something reliable but still full of flavor. The pork turns tender as it simmers, the sauce thickens without needing much effort, and the gherkins bring a slight contrast that keeps everything balanced. It's the kind of meal that works just as well for a quiet dinner as it does when you want something a bit more put together, especially with simple sides like tomato burrata salad or crusty ciabatta.
Key Ingredients in Pork Stroganoff
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork, Butter & Seasoning: I use thin slices of pork because they stay tender, and I love starting with butter; it gives everything a rich base. A little salt, pepper, and a few thyme sprigs add the warmth I want from the very beginning.
- Onions, Tomato Purée & White Wine: I like using plenty of onions for their natural sweetness. A bit of tomato purée adds depth, and a splash of white wine brightens the whole dish and balances the richness.
- Mushrooms, Broth & Creaminess: Golden mushrooms bring an earthy layer of flavor. A good broth mixed with sour cream and cream gives the sauce that silky, velvety texture I always look for.
- Gherkins for Contrast: The sliced gherkins are my favorite finishing touch. Their tangy sharpness cuts through the creaminess and adds a bright contrast that makes every bite more interesting.
How to Make Pork Stroganoff
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Pork: Thinly slice the pork, season with salt, pepper, and thyme, then sear in butter until cooked through. Set aside.
2. Build the Sauce: In the same pan, sauté onions until soft. Add tomato purée and white wine, simmer to reduce, then return the pork to the pan. Pour in broth and simmer until the sauce thickens.
3. Finish with Cream & Veggies: Mix sour cream and cream, stir into the sauce. Separately sauté gherkins and mushrooms in butter, then add both to the pork mixture and combine well.
4. Serve with Mash: Serve the creamy pork stroganoff on a bed of mashed potatoes.
Tips for Recipe Success
Slice the Pork Against the Grain: Cutting the pork against the grain helps keep it tender after simmering. I always take a second to check the direction before slicing; it makes a noticeable difference.
Cook the Mushrooms Separately for Better Flavor: I like cooking the mushrooms in their own pan so they brown properly instead of releasing water into the sauce. It keeps their texture firm and the flavor more concentrated.
Let It Rest Before Serving: After turning off the heat, I let the stroganoff sit for a few minutes. The sauce settles and thickens slightly, and the flavors come together more clearly.
Storage and Reheating
Store leftovers in the fridge for up to 3 days, and I reheat them gently with a splash of broth or cream to loosen the sauce.
What to Serve With Pork Stroganoff
I like serving this over mashed potatoes so they soak up the sauce, but rice or buttered noodles work just as well. A simple tomato salad or some crusty bread on the side keeps the meal balanced without adding extra work.
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Recipe
Easy Pork Stroganoff Recipe
Ingredients
- 1 kg pork shoulder - cut into bite-sized strips
- 80 g unsalted butter
- 1½ teaspoon salt - divided
- ½ teaspoon freshly ground black pepper - divided
- 3 sprigs fresh thyme
- 3 onions - chopped
- 70 g tomato paste
- 100 ml white wine
- 500 ml chicken broth - or vegetable broth
- 150 g sour cream
- 200 g heavy cream
- 250 g pickled gherkins - sliced
- 2 tablespoon unsalted butter
- 250 g mushrooms - sliced
Instructions
- Cut 2.2 lb (1 kg) pork shoulder into bite-sized strips.
- Melt 6 tablespoon (80 g) unsalted butter in a large pan over medium heat. Add the pork strips, season with 1 teaspoon salt and ¼ teaspoon black pepper, then add 3 thyme sprigs. Cook until the pork is browned on all sides, then transfer it to a bowl.
- In the same pan, add 3 chopped onions, season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook until soft and lightly golden. Stir in ¼ cup (70 g) tomato paste and cook for a couple of minutes, then pour in ⅓ cup (100 ml) white wine and let it reduce.
- Return the pork to the pan, pour in 2 cups (500 ml) chicken broth or vegetable broth, and simmer until the pork is tender and the sauce has thickened.
- In a bowl, mix ⅔ cup (150 g) sour cream and ¾ cup (200 ml) heavy cream until smooth, then stir it into the pork mixture.
- In a separate pan, melt 2 tablespoon (30 g) unsalted butter. Cook 8 oz (250 g) sliced pickled gherkins for 1 minute, then add them to the pork mixture.
- In the same pan, cook 8 oz (250 g) sliced mushrooms until they release their moisture, then stir them into the stroganoff.
- Serve hot over mashed potatoes with the creamy sauce spooned on top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This pork stroganoff is SO good! Creamy, savory, and totally comforting. I'll be making this for sure