Pork and Mushroom Stroganoff Recipe
Tender strips of juicy pork and earthy mushrooms simmered in a luxurious sour cream sauce with onions, garlic, mustard, and paprika. Served over buttery egg noodles, this quick stroganoff delivers classic comfort with deep umami flavors. It’s an elegant yet easy weeknight meal that feels indulgent and warms the soul.
Why You’ll Love This recipe
You’ll absolutely adore this Pork and Mushroom Stroganoff because it brings all the creamy, tangy goodness of the classic beef version but with quicker-cooking, tender pork that stays incredibly juicy.
The mushrooms add a wonderful meaty texture and earthy depth, while the sauce—rich with sour cream, a hint of mustard, and smoked paprika—coats everything beautifully and bursts with flavor in every bite.
It comes together in one pan in under 45 minutes, making it ideal for busy evenings when you want something special without spending hours in the kitchen. The dish is comforting, family-friendly, and versatile enough to impress guests or satisfy a hungry household.
Once you taste the silky sauce hugging the noodles and pork, it will quickly become a regular favorite in your rotation—simple, satisfying, and full of restaurant-quality taste at home.
Pork and Mushroom Stroganoff Recipe
Creamy pork and mushroom stroganoff with tender strips in a rich sour cream sauce over egg noodles.
Ingredients
- 1 lb (450g) pork tenderloin or loin, cut into thin strips
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 tablespoon smoked paprika
- 1 tablespoon Dijon mustard
- 1 cup (240ml) chicken or vegetable broth
- 1 cup (240ml) full-fat sour cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and black pepper, to taste
- 8 oz (225g) egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: 1 tablespoon brandy or white wine
Instructions
- Prepare with excitement — Pat the pork dry and slice it into thin strips against the grain. Season generously with salt and pepper. Slice the mushrooms and onion, and mince the garlic. Boil a large pot of salted water for the egg noodles—this gets everything ready for smooth cooking!
- Heat your pan warmly — Place a large skillet or Dutch oven over medium-high heat and add the olive oil or butter. Let it get nicely hot so your ingredients can develop beautiful color and flavor right from the start.
- Sauté the aromatics — Add the sliced onion with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until it softens and turns lightly golden. The sweet aroma will fill your kitchen and build the perfect base.
- Add the mushrooms — Toss in the sliced mushrooms and minced garlic. Cook for 5-6 minutes until the mushrooms release their moisture and then turn beautifully golden brown. This step creates deep, savory umami that makes the dish special.
- Brown the pork — Push the vegetables to one side or remove them temporarily if your pan is crowded. Add the pork strips and cook for 3-4 minutes until lightly browned but still pink in the center—they will finish cooking in the sauce.
- Build the sauce flavors — Stir everything together in the pan. Sprinkle over the smoked paprika and cook for 30 seconds until fragrant. If using brandy or wine, add it now and let it bubble and reduce for extra depth.
- Create the creamy base — Pour in the chicken broth and stir in the Dijon mustard. Bring to a gentle simmer. If you want a thicker sauce, mix the flour with a little broth first and stir it in. Let it bubble for 2-3 minutes.
- Finish with sour cream — Remove the pan from the heat. Stir in the sour cream until the sauce turns silky and luxurious. Taste and adjust with more salt, pepper, or mustard if needed. The gentle heat will warm everything perfectly without curdling.
- Cook the noodles — Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and toss with a little butter for extra richness. This timing keeps everything hot and ready to serve.
- Serve with love — Spoon the creamy pork and mushroom stroganoff generously over the buttery noodles. Sprinkle with fresh chopped parsley for a bright, herby finish and beautiful presentation. Serve immediately while the sauce is velvety and inviting—enjoy every comforting bite!
Notes
Cook the pork just until it reaches 145°F (63°C) internally for safety and maximum juiciness. The sauce thickens as it sits, so add a splash of broth when reheating. This one-pan wonder (except for noodles) means minimal cleanup—perfect for weeknights. Feel free to double for meal prep.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 485Total Fat 26gSaturated Fat 9gUnsaturated Fat 17gCholesterol 134mgSodium 372mgCarbohydrates 29gFiber 4gSugar 6gProtein 37g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Slice the pork thinly or into small strips so it cooks quickly and stays tender—avoid overcooking.
- Brown the mushrooms properly in batches if needed; this develops deep flavor and prevents steaming.
- Remove the pan from heat before stirring in the sour cream to keep the sauce smooth and prevent curdling.
- Use full-fat sour cream for the creamiest texture and best flavor.
- Taste and adjust seasoning at the end—paprika and mustard levels can vary by brand.
- Cook the egg noodles just until al dente so they hold up well when mixed with the sauce.
Ingredients Notes
Pork tenderloin or pork loin fillet is ideal here because it’s lean, tender, and cooks fast without becoming tough. Fresh cremini or button mushrooms bring a hearty, earthy taste that pairs perfectly with the pork and sauce.
Onion and garlic form the aromatic base, while smoked paprika adds a subtle warmth and beautiful color. Dijon mustard provides a gentle tang that brightens the richness of the sour cream.
Chicken broth (or vegetable) creates the silky sauce base, and a touch of flour helps it thicken slightly. Full-fat sour cream is the star for that classic creamy finish—don’t substitute with low-fat if possible, as it affects texture. Egg noodles are traditional and soak up the sauce wonderfully, but any pasta works. Fresh parsley adds a bright, herby finish and a pop of color.
Variations and Substitutions
This stroganoff is wonderfully flexible. For a richer flavor, add a splash of brandy or white wine when cooking the mushrooms and onions, then let it reduce. Swap pork for chicken thighs or leftover roast pork for variety.
Want it vegetarian? Replace pork with more mushrooms or hearty portobellos and use vegetable broth. Spice it up with a pinch of cayenne or extra paprika. Use Greek yogurt instead of sour cream for a lighter, tangier version (add it off the heat).
Include a handful of spinach or peas at the end for extra vegetables and color. For a low-carb option, serve over zucchini noodles, cauliflower rice, or mashed potatoes instead of egg noodles.
Gluten-free? Use gluten-free noodles and thicken the sauce with cornstarch slurry. These easy swaps let you adapt the recipe to dietary needs or whatever you have in your pantry while keeping the comforting essence intact.
Storage Options
Store leftover Pork and Mushroom Stroganoff in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so reheat gently on the stovetop with a splash of broth or milk to loosen it.
Avoid boiling to prevent the sour cream from separating. For longer storage, freeze the sauce and pork mixture (without noodles) for up to 2 months; thaw overnight in the fridge and reheat slowly before serving over freshly cooked noodles.
Fully assembled leftovers with noodles are best eaten within 2 days as the pasta can become soft.
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