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.
Looking for a comforting dinner meal without hassle? Make this pork stroganoff recipe and enjoy a delicious dish all year round.
It is low-carb, high-protein, and can be gluten-free.
Table of Contents
Ingredients and Substitutions
- 3 pounds pork boneless stew meat, thawed and pat dry
- 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
- 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)
- Fresh thyme leaves, optional (or rosemary, chopped)
- Chopped fresh parsley or cilantro)
How to Make Pork Stroganoff
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: 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: Stir in the wine, tomato paste, 5 cups of broth, and 1 teaspoon of salt. TIP: If you want, add some thyme sprigs to maximize flavor!
- Cook: 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 sealing, 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.
What to serve with
For a complete meal, pair your pork stroganoff recipe with options like these:
- Egg noodles: A classic pairing that perfectly complements the creamy sauce. Or, you can serve your pork stroganoff with buttered noodles like pappardelle.
- Steamed rice: brown or white rice such as this basmati rice offers a neutral base that won’t overpower the sauce. Also, add a side of shoestring potatoes!
- Mashed potatoes: Try regular mashed potatoes or savory mashed sweet potatoes.
- Crusty bread: Sop up the sauce with a sourdough bread recipe, gluten-free breadsticks, no yeast bread, Portuguese corn bread, or air fryer garlic bread.
- Vegetables: Air fryer potato wedges, smashed potatoes, or yuca fries make a healthy, colorful addition to the meal.
- Salad: A crisp side like shaved Brussels sprout salad or butternut squash salad helps balance the richness of the stroganoff.
Recipe variations
- Pork stroganoff with cream of mushroom soup: Add a can for extra creaminess.
- Pork stroganoff with brandy: A splash of brandy can enhance the depth of flavor.
- Pork stroganoff without sour cream: Use a dairy-free sour cream alternative, Greek yogurt, or omit this ingredient for a lighter version.
- Pork tenderloin stroganoff: Substitute stew meat with tenderloin for a different texture.
- Leftover pork roast stroganoff: This is a great way to use up pork roast from holiday gatherings, creating leftover pork stroganoff.
- Pork chop stroganoff: Use pork chops cut into strips instead of stew meat.
- Ground pork stroganoff: Try this for a quicker, more budget-friendly option.
- Pulled pork stroganoff: Use leftover pulled pork for a twist on the classic.
Chef Tips for This Pork Stroganoff Recipe
- For a richer flavor, thoroughly brown the pork on each side.
- Sauté the onions, mushrooms, and pork separately so the flavors layer nicely.
- A good quality broth can significantly enhance the taste of your recipe for pork stroganoff, so make sure you don’t skimp on this ingredient!
- Simmer the pork stroganoff sauce gently and remove from the heat source once the sour cream is added to prevent curdling.
- Fresh thyme and parsley can make a huge difference in overall flavor. You can use dried herbs but try to source fresh ones whenever possible.
- Adjust the flour mixture or use a cornstarch slurry to achieve your desired thickness.
- Use the warm setting to thicken the sauce of your Crock Pot pork stroganoff and allow the pork stew to sit for a few minutes after cooking so the flavors have a chance to meld.
FAQs
Does stroganoff contain cream?
Yes, traditional stroganoff recipes include sour cream, which adds a rich, creamy texture to the dish. Some variations may use Greek yogurt or cream cheese as alternatives.
What cut of pork is best for pork stroganoff?
Slow cooker pork stroganoff is best made with pork stew meat, which contains more connective tissue and collagen that will break down during the long cooking time. For stovetop and Instant Pot pork stroganoff, I usually prefer tender, lean cuts like pork tenderloin, which cook quickly and remain tender. However, you can also use pork stew meats as a more budget-friendly alternative.
What can I do to add more flavor?
To enhance the flavor of your stovetop, pressure cooker, or Crock Pot pork stroganoff recipe, try adding a splash of brandy or dry white wine, extra herbs like rosemary or sage, a tablespoon of Dijon mustard, or a pinch of smoked paprika for a smoky touch. Extra sautéed mushrooms and onions will also contribute more depth to the dish.
How to store
If you have any leftovers, follow these simple storage and reheating tips:
- Fridge: Transfer the leftover Crock Pot 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.
Other Stroganoff Recipes
- Chicken stroganoff
- Slow cooker beef stroganoff
- Ground beef stroganoff
- Vegan mushroom stroganoff
- AIP stroganoff and mashed potatoes
PIN AND ENJOY!
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
** 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.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
This post was first published on January 23, 2017.
Angie says
Hi when do you add the Greek yogurt at the end or when everything else goes in?
Denise Browning says
Hi, Angie! The sour cream or Greek yogurt must be stirred in at the end, after sauce is thickened with flour. I apologize because I added this step on the body of my post yet forgot on the recipe card steps. But I have just fixed it. Thank you for letting me know. I hope you make this pork stroganoff and enjoy. Happy Easter!
Angela says
Made it this afternoon and added yogurt at the end. Went down a treat and everyone thought it was delicious.
Denise Browning says
So glad to hear Angela! You did the right thing. Sorry that I got your comment late but I am happy everything turned fine. Happy Easter!
J B says
This has the most amazing flavor. Loved it!
Silvia Martinez says
Not too long ago I was looking a person making this dish and I thought "I would like to make it" and I found your recipe. I can't wait to try it.
Alejandra Graf says
Good to know Stroganoff is slow cooker friendly.
Tiffany says
I made it with beef and it was delish!
Enriqueta Lemoine says
This, I will save it because for sure more than one is going to be happy at home with this deliciousness!
Chris says
Looks deliscios and I am going to make this but my question to you is what fresh herbs? Yo state that you use them and I see thyme and parsley in the pictures but no mention of them in the ingredient list. I am assuming you add the fresh thyme during the cookin process and sprinkle with fresh parsley upon completion. Let me know if I am correct. Thanks
Denise Browning says
Hi, Chris!
You are right!
I have just updated the recipe to include fresh thyme and parsley among the ingredients. I apologize for their omission in the recipe. I hope you give this stroganoff a try and enjoy. Have a wonderful day!
Little Cooking Tips says
This is truly an amazing recipe Denise! We don't have a slow cooker (perhaps we mentioned it in the past, this stuff isn't widely introduced in the Greek market), but; that being said, we bet we can replicate this on a classic pot, slowly cooking it for a couple of hours:)
Fantastic idea sweetie! xoxoxo
Juliana says
Oh Denise, this pork stroganoff looks so good...you really make me feel guilty as I have a brand new slow cooker and have yet to use...thanks for the recipe.
I hope you are enjoying your week 🙂
John/Kitchen Riffs says
I don't think I've ever had Pork Stroganoff. Terrific idea! Even better that I can make it in a slow cooker. 🙂
Karen (Back Road Journal) says
Love the wonderful taste of stroganoff but have yet to make it with pork…thanks for the inspiration.
Deb|EastofEdenCooking says
A slow cooker is such a time saver! Dinner never looked better! I'm a fan of egg noodles with any kind of stroganoff, they meld perfectly with the fabulous sauce.
cheri says
HI Denise, who wouldn't enjoy coming home to a wonderful meal like this, looks delicious!