Best Pork Stroganoff (3 Methods)
Make this pork stroganoff recipe on the stovetop, slow cooker, or Instant Pot for one of those no-fuss, easy dinners on busy weeknights! It showcases a comforting blend of tender pork chunks, mushrooms, onions, and garlic bathed in a rich and creamy sauce.
Servings 8 people
Calories626.9 kcal
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 pork boneless stew meat thawed and pat dry (you can replace it with pork tenderloin, pork chops, leftover pork roast, ground pork, or pulled pork)
- ¼ cup all-purpose flour plus 6 tablespoons for later, or half the amount of cornstarch for a GF version
- 3 teaspoons salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil divided (or another vegetable oil such as avocado oil, or grapeseed oil)
- 16 oz cremini mushrooms sliced (or white button mushrooms)
- ½ large white onion small diced (or yellow onion)
- 4 large garlic cloves minced
- ½ cup dry white wine or about 2-3 tablespoons of brandy
- 3 tablespoons tomato paste NOT tomato sauce – if you have at home, add 1 tablespoon of Dijon mustard for an 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 optional (or rosemary, chopped)
- Chopped fresh parsley or cilantro)
Instructions
Stovetop Method
- Prepare the Pork: Place 3 pounds of pork meat in a large bowl. Dust ¼ cup of flour with 2 teaspoons of salt, 1 teaspoon of paprika, and 1 teaspoon of ground pepper over the pork meat and mix well until pork pieces are covered with the flour and seasonings.
- Brown the Mushrooms: Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of oil and brown 16 ounces of mushrooms, stirring occasionally. Transfer to a plate and reserve!
- Sauté the aromatics: Decrease the heat to medium, add 1 tablespoon of oil, and sauté ½ chopped onion until softened (about 4 minutes), stirring occasionally. Add 4 minced garlic cloves and sauté for 1 minute. Transfer to a bowl and reserve!
- Brown the pork: Increase the heat to medium-high, add 2 tablespoons of oil, and brown the pork meat for about 5-7 minutes, stirring occasionally.
- Combine other ingredients: Stir in ½ cup of dry white wine and let it almost evaporate. Then, stir in 3 tablespoons of tomato paste, 5 cups of broth, and 1 teaspoon of salt. Add the sauté onion and garlic back to the pan.
- Simmer: Let it come to a boil over medium-high heat, reduce the heat to medium, cover the pan with the lid, and let it simmer for about 10-15 minutes, or until pork is cooked through.
- Thicken the sauce: In a small bowl, whisk 1 cup of the broth with 6 tablespoons of flour until homogeneous. Add to the cooked pork and stir constantly until the sauce has thickened. Turn off the heat!
- Finish and serve: Stir in 1 cup of sour cream and the browned mushrooms. Garnish with thyme and parsley. Serve with egg noodles and enjoy!
Slow Cooker Pork Stroganoff
- Prepare the meat: Place pork meat in a large bowl. Dust ¼ cup of flour with 2 teaspoons of salt, paprika, and, pepper over the pork meat and mix well until pork pieces are covered with the flour and seasonings.
- Cook the mushrooms: Heat a large pan over medium-high heat. Add 1 tablespoon of oil and brown the mushrooms, stirring occasionally. Transfer to a plate and reserve!
- Sauté the aromatics: Decrease the heat to medium, add 1 tablespoon of oil, and sauté the onion until softened (about 4 minutes), stirring occasionally. Add the garlic and sauté for 1 minute. Transfer them to the slow cooker!
- Brown the pork: Increase the heat to medium-high, add 2 tablespoons of oil to the pan, and brown the pork meat for about 5-7 minutes, stirring occasionally. Transfer it to the crockpot!
- Combine and Cook: Stir in the wine, tomato paste, 5 cups of broth, and 1 teaspoon of salt. Place the lid and cook on HIGH for 4 hours.
- Thicken the sauce and finish: Dissolve the remaining 6 Tablespoons of flour in the 1 cup reserved broth, stirring until no lumps of flour are found. Add to the slow cooker and stir until the sauce thickens. Turn off the slow cooker and stir in sour cream and the browned mushrooms. Garnish with thyme and parsley! Serve and enjoy!
Instant Pot pork stroganoff
- Sauté the pork and aromatics: Use the sauté function for the pork, onions, garlic, and mushrooms. Follow the step 1 to 5 for the stovetop method above.
- Pressure cook: Lock the lid, turn the pressure valve to seal, and cook the mixture on high pressure for 5 minutes.
- Natural release: Allow it to release pressure naturally for 10 minutes, then finish it with a quick release. Press the saute button!
- Thicken & finish: As with the stovetop method, combine the reserved broth and flour until smooth. Mix it into the sauce, stirring well until the sauce thickens. Turn off the Instant Pot, stir in the sour cream and browned mushrooms, and garnish it with the herbs.
Recipe Video
Recipe Notes
- The cooking time stated above is for the stovetop method. The total time will depend on your chosen cooking method (about 4 hours for the slow cooker and 5 minutes for the pressure cooker).
- Alternatively, a hard-crusted bread can accompany Pork Stroganoff instead.
- To make this stew gluten-free, omit flour completely. Use 3 tablespoon cornstarch instead of the 6 tablespoon of flour dissolved in the broth to thicken the sauce.
- Fridge: Transfer the leftover pork stroganoff to an airtight container after it has cooled. It will keep well in the refrigerator for up to 3 days. Ensure the container is sealed properly to retain moisture and prevent any odors from seeping into the stroganoff.
- Freezer: Pork stroganoff freezes quite well, making it a great make-ahead dish. To freeze, let the stew cool completely, then portion it into airtight containers or freezer-safe bags. This way, you can thaw only what you need for a meal. It will last in the freezer for up to 3 months.
- Thawing: The best way to thaw frozen stroganoff is to leave it in the refrigerator overnight. This slow thawing process helps the stroganoff retain its texture and prevents it from becoming watery.
- Reheating: When you're ready to eat, reheat the stroganoff gently in a saucepan over medium, stirring occasionally. If you find the stew too thick after refrigerating or freezing, add a splash of broth or cream. This will help to bring back its creamy consistency. Be careful not to overheat, as it can cause the sour cream or yogurt in the sauce to separate and the meat to toughen.
Nutrition
Calories: 626.9kcal | Carbohydrates: 12.5g | Protein: 35.6g | Fat: 47.3g | Saturated Fat: 16.6g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 22.6g | Cholesterol: 132.5mg | Sodium: 1096.8mg | Potassium: 1056.4mg | Fiber: 1g | Sugar: 2.5g | Vitamin A: 322.5IU | Vitamin C: 3.7mg | Calcium: 92.3mg | Iron: 2.7mg
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