Pork Stroganoff

For this Pork Stroganoff recipe, you get the flexibility to choose the cooking method that works best for your schedule. The stovetop offers the quickest option, with slow cooker and Instant Pot alternatives. All three give you tender pork and mushrooms in a creamy sour cream sauce. Serve it over egg noodles, rice, or potatoes, or pair it with Air Fryer Garlic Bread to scoop up the extra sauce.

Ingredients

• Boneless pork stew meat – 3 pounds, thawed and patted dry. Cut larger pieces to a similar size to help the pork cook evenly.
• All-purpose flour – ¼ cup, plus 6 tablespoons. The first portion coats the seasoned pork before searing. Whisk the remaining flour with reserved broth near the end to thicken the sauce.
• Cremini mushrooms – 16 oz, sliced. Cremini mushrooms have a deeper, earthy flavor that pairs well with the pork and creamy sauce. Cook them separately first for better browning and less excess moisture in the pan.
• Dry white wine – ½ cup. The wine loosens the browned bits from the pan and balances the richness of the sauce. Choose a dry white wine rather than a sweet variety.
• Tomato paste – 3 tablespoons. The concentrated tomato flavor gives the sauce more depth without making the stroganoff taste heavily of tomato. Tomato paste also avoids the extra liquid you would get from tomato sauce.
• Low-sodium chicken broth – 6 cups, divided. Add 5 cups to the sauce and reserve 1 cup to mix with the flour. Low-sodium broth gives you more control over the salt level.
• Light sour cream – 1 cup. Sour cream gives the stroganoff its creamy texture and tang. Stir it in after you turn off the heat to help keep the sauce smooth.

How to Make Pork Stroganoff

Stovetop Pork Stroganoff

1. Season the pork: Place the pork in a large bowl. Mix ¼ cup flour with 2 teaspoons salt, paprika, and black pepper. Toss with the pork until evenly coated. PIC. 1
2. Brown the mushrooms: Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Brown the mushrooms, stirring occasionally. Transfer to a plate and set aside. PIC. 2
3. Cook the onion and garlic: Reduce the heat to medium and pour in 1 tablespoon olive oil. Cook the onion for about 4 minutes, then stir in the garlic and cook for 1 minute. Transfer to a bowl and set aside. PIC. 3
4. Brown the pork: Increase the heat to medium-high and pour in the remaining 2 tablespoons olive oil. Brown the pork for 5–7 minutes, turning the pieces as needed. PIC. 4
5. Add the wine and sauce ingredients: Pour in the white wine and let most of it evaporate. Stir in the tomato paste, 5 cups chicken broth, and the remaining 1 teaspoon of salt. Return the onion and garlic to the pan.
6. Cook the pork: Bring to a boil, then reduce the heat to medium. Cover and simmer for 10–15 minutes, or until the pork cooks through.
7. Thicken the sauce: Whisk the reserved 1 cup chicken broth with 6 tablespoons flour until smooth. Stir the mixture into the pan until the sauce thickens, then turn off the heat.
8. Add the sour cream and mushrooms: Stir in the sour cream and browned mushrooms. Top with fresh thyme and parsley, then serve with egg noodles. PIC. 5

Slow Cooker Pork Stroganoff

1. Prepare the pork: Place the pork in a large bowl. Mix ¼ cup flour with 2 teaspoons salt, the paprika, and black pepper. Toss with the pork until evenly coated.
2. Cook the mushrooms: Heat a large pan over medium-high heat. Add 1 tablespoon olive oil and brown the mushrooms, stirring occasionally. Transfer to a plate and set aside.
3. Sauté the aromatics: Reduce the heat to medium and add 1 tablespoon olive oil. Sauté the onion for about 4 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Transfer to the slow cooker.
4. Brown the pork: Increase the heat to medium-high and add the remaining 2 tablespoons olive oil. Brown the pork for 5–7 minutes, stirring occasionally. Transfer to the slow cooker.
5. Add the sauce ingredients: Add the wine, tomato paste, 5 cups chicken broth, and the remaining 1 teaspoon salt. Cover and cook on HIGH for 4 hours.
6. Thicken the sauce and finish: Whisk the remaining 6 tablespoons flour with the reserved 1 cup chicken broth until smooth. Add the mixture to the slow cooker and stir until the sauce thickens. Turn off the slow cooker, then stir in the sour cream and browned mushrooms. Garnish with fresh thyme and parsley before serving.

Instant Pot Pork Stroganoff

1. Sauté the pork and aromatics: Use the sauté function for the pork, onions, garlic, and mushrooms. Follow steps 1 through 5 of the stovetop method above.
2. Pressure cook: Lock the lid, set the pressure valve to sealing, and cook on high pressure for 5 minutes.
3. Release the pressure: Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Press the sauté button.
4. Thicken and finish: Whisk the reserved broth and flour until smooth, as directed in the stovetop method. Stir the mixture into the sauce until it thickens. Turn off the Instant Pot, stir in the sour cream and browned mushrooms, then garnish with the herbs.

Step-by-Step With Photos – USE FEAST PATTERN: Instructions Pattern Numbered

Frequently Asked Questions

What to Serve With Pork Stroganoff

• Egg noodles: Egg noodles are a classic choice for Pork Stroganoff and soak up the creamy sauce nicely. Buttered pappardelle works well too.
• Rice: Serve it over steamed white or brown rice, or pair it with Instant Pot Basmati Rice for an easy side.
• Potatoes and Sides: Mashed potatoes are a classic choice for the creamy sauce. For something crispy, add shoestring potatoes, Air Fryer Potato Wedges, Crispy Smashed Potatoes, or Healthy Yuca Fries.
• Bread: Crusty bread makes it easy to scoop up any sauce left on the plate. Tapioca Breadsticks, Easy No Yeast Bread, or Portuguese Corn Bread all work well.
• Salad: A simple green salad adds something fresh alongside the rich, creamy stroganoff.

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5 from 29 votes

Pork Stroganoff

Creamy and savory with tender pork and mushrooms, this Pork Stroganoff makes a hearty dinner you can prepare on the stovetop, slow cooker, or Instant Pot.

Course:Main Course

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories392.8 kcal

Author Valentina Dimitrova

Cost $ 1.25 per person

Equipment

• 1 slow cooker or Instant Pot, or large pan, depending on the chosen cooking method
• 1 cutting board
• 1 Chef's knife
• 1 wooden spoon
• 2 Mixing bowls (large and small)

Ingredients

• 3 pounds boneless pork stew meat, thawed and patted dry (You can replace it with pork tenderloin, pork chops, leftover pork roast, ground pork, or pulled pork)
• ¼ cup all-purpose flour or half the amount of cornstarch for a gluten-free version, plus 6 tablespoons for later
• 3 teaspoons salt
• 1 teaspoon sweet paprika
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil or another vegetable oil such as avocado oil or grapeseed oil – divided
• 16 oz cremini mushrooms or white button mushrooms, sliced
• ½ large white onion or yellow onion, finely diced
• 4 large garlic cloves, minced
• ½ cup dry white wine or about 2-3 tablespoons brandy
• 3 tablespoons tomato paste NOT tomato sauce – If you have it at home, add 1 tablespoon Dijon mustard for extra zing
• 6 cups low-sodium chicken broth divided or vegetable broth
• 1 cup light sour cream or Greek yogurt or one full can of cream of mushroom soup
• fresh thyme leaves or chopped rosemary, optional
• chopped fresh parsley or cilantro

Instructions

Stovetop Pork Stroganoff

• Season the pork: Place the pork in a large bowl. Mix ¼ cup flour with 2 teaspoons salt, paprika, and black pepper. Toss with the pork until evenly coated.
• Brown the mushrooms: Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Brown the mushrooms, stirring occasionally. Transfer to a plate and set aside.
• Cook the onion and garlic: Reduce the heat to medium and pour in 1 tablespoon olive oil. Cook the onion for about 4 minutes, then stir in the garlic and cook for 1 minute. Transfer to a bowl and set aside.
• Brown the pork: Increase the heat to medium-high and pour in the remaining 2 tablespoons olive oil. Brown the pork for 5–7 minutes, turning the pieces as needed.
• Add the wine and sauce ingredients: Pour in the white wine and let most of it evaporate. Stir in the tomato paste, 5 cups chicken broth, and the remaining 1 teaspoon of salt. Return the onion and garlic to the pan.
• Cook the pork: Bring to a boil, then reduce the heat to medium. Cover and simmer for 10–15 minutes, or until the pork cooks through.
• Thicken the sauce: Whisk the reserved 1 cup chicken broth with 6 tablespoons flour until smooth. Stir the mixture into the pan until the sauce thickens, then turn off the heat.
• Add the sour cream and mushrooms: Stir in the sour cream and browned mushrooms. Top with fresh thyme and parsley, then serve with egg noodles.

Slow Cooker Pork Stroganoff

• Prepare the pork: Place the pork in a large bowl. Mix ¼ cup flour with 2 teaspoons salt, the paprika, and black pepper. Toss with the pork until evenly coated.
• Cook the mushrooms: Heat a large pan over medium-high heat. Add 1 tablespoon olive oil and brown the mushrooms, stirring occasionally. Transfer to a plate and set aside.
• Sauté the aromatics: Reduce the heat to medium and add 1 tablespoon olive oil. Sauté the onion for about 4 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Transfer to the slow cooker.
• Brown the pork: Increase the heat to medium-high and add the remaining 2 tablespoons olive oil. Brown the pork for 5–7 minutes, stirring occasionally. Transfer to the slow cooker.
• Add the sauce ingredients: Add the wine, tomato paste, 5 cups chicken broth, and the remaining 1 teaspoon salt. Cover and cook on HIGH for 4 hours.
• Thicken the sauce and finish: Whisk the remaining 6 tablespoons flour with the reserved 1 cup chicken broth until smooth. Add the mixture to the slow cooker and stir until the sauce thickens. Turn off the slow cooker, then stir in the sour cream and browned mushrooms. Garnish with fresh thyme and parsley before serving.

Instant Pot Pork Stroganoff

• Sauté the pork and aromatics: Use the sauté function for the pork, onions, garlic, and mushrooms. Follow steps 1 through 5 of the stovetop method above.
• Pressure cook: Lock the lid, set the pressure valve to sealing, and cook on high pressure for 5 minutes.
• Release the pressure: Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Press the sauté button.
• Thicken and finish: Whisk the reserved broth and flour until smooth, as directed in the stovetop method. Stir the mixture into the sauce until it thickens. Turn off the Instant Pot, stir in the sour cream and browned mushrooms, then garnish with the herbs.

Recipe Video

Recipe Notes

The 30-minute total time applies to the stovetop method. For the slow cooker, allow about 4 hours on HIGH. In the Instant Pot, cook for 5 minutes on high pressure, plus a 10-minute natural release.

Storage and Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Let the stroganoff cool, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months for best quality.

Thaw: Thaw overnight in the fridge.

Reheat: Reheat gently in a saucepan, stirring occasionally, until the stroganoff reaches 165°F. Add a splash of broth if the sauce becomes too thick. Avoid excessive heat to reduce the chance of the sour cream separating.

 

Nutrition

Calories: 392.8kcal | Carbohydrates: 11.9g | Protein: 45.1g | Fat: 17.1g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 112.1mg | Sodium: 1093.1mg | Potassium: 1201.1mg | Fiber: 0.9g | Sugar: 2.2g | Vitamin A: 310.4IU | Vitamin C: 2mg | Calcium: 78.8mg | Iron: 2.7mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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 This post was first published on January 23, 2017.