Easy Pork Stroganoff Recipe
This easy pork stroganoff recipe is creamy, comforting, and full of flavor, with tender pork shoulder, mushrooms, pickled gherkins, and a rich sour cream sauce. It’s a cozy one-pan dinner ready in about 50 minutes.
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
Brown the Pork Properly: I cook the pork in a single layer so it browns instead of steaming.
Let the Wine Reduce: Let the wine reduce slightly before adding the broth; I find this deepens the flavor and balances the sauce.
Keep the Sauce Smooth: I always add the sour cream and cream on low heat to keep the sauce smooth and prevent splitting.
Storage: 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.
Nutrition
Calories: 761kcal | Carbohydrates: 19g | Protein: 37g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 2378mg | Potassium: 1180mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2080IU | Vitamin C: 15mg | Calcium: 138mg | Iron: 4mg
