Pork Stroganoff
This Pork Stroganoff is ready in about 40 minutes and is easy to make, with tender pork, mushrooms, and tangy gherkins in a rich, creamy sauce. It’s comforting, full of flavor, and perfect for a cozy weeknight dinner.
Ingredients
- 1 kg Pork Shoulder Cut into bite-sized strips
- 80 g Unsalted Butter
- 1½ teaspoon Salt
- ½ teaspoon Black Pepper Freshly ground
- 3 Thyme Sprigs
- 3 Onions Chopped
- 70 g Tomato Puree
- 100 ml White Wine
- 500 ml Chicken Broth or vegetable broth
- 150 g Sour Cream
- 200 g Cream
- 250 g Pickled Gherkins Sliced
- 2 tablespoon Unsalted Butter
- 250 g Mushrooms Sliced
Instructions
- Cut the pork into bite-sized strips.
- In a large pan, melt the butter over medium heat. Add the pork strips, season with salt and black pepper, and nestle in the thyme sprigs. Let the pork cook until it’s evenly browned on all sides, then transfer it to a bowl and set it aside.
- In the same pan, add the chopped onions, season with salt and black pepper, and cook until they soften and turn lightly golden. Stir in the tomato purée and let it cook for a couple of minutes. Pour in the white wine and simmer gently until it reduces and concentrates.
- Return the pork to the pan and stir to combine. Pour in the broth and let it simmer until the pork is cooked through and the sauce thickens.
- In a small bowl, mix together the sour cream and cream until smooth. Add the cream mixture to the pan and stir until well combined.
- In a separate pan, melt the butter and cook the sliced gherkins for 1 minute. Add the cooked gherkins to the pork mixture and stir to combine.
- In the same pan, melt the butter and cook the chopped mushrooms until they release their moisture. Add the mushrooms to the pork and stir until fully mixed.
- Serve over mashed potatoes and drizzle the sauce on top.
Notes
Slice the Pork Thin: I like to cut the pork into very thin strips so it cooks quickly and stays nice and tender.
Deglaze with Wine: I let the wine simmer for a minute to lift all the caramelized bits from the pan; it adds so much depth to the sauce.
Add the Gherkins Last: I like cooking the gherkins separately for a minute before adding them; they stay crisp and give a great contrast to the richness.
Chop the Mushrooms Evenly: I try to keep the pieces all the same size so they cook evenly and don’t overpower the pork in the final mix.
Nutrition
Calories: 792kcal | Carbohydrates: 68g | Protein: 19g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 3370mg | Potassium: 1310mg | Fiber: 17g | Sugar: 10g | Vitamin A: 2155IU | Vitamin C: 17mg | Calcium: 241mg | Iron: 6mg