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.
Servings 8 people
Calories392.8 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 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
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