This creamy pork stroganoff recipe features tender pork fillet strips with chestnut mushrooms in a paprika and soured cream sauce. The rich, tangy sauce comes together in just 30 minutes, making it a perfect midweek dinner for four.
I make this pork stroganoff when I want something that feels special but takes no time at all. It is one of those recipes that always gets seconds at the table.
Pork Stroganoff Ingredients
- 400g pork fillet
- 2 tbsp sunflower oil
- 25g butter
- 1 onion, finely sliced
- 2 tsp paprika
- 225g button chestnut mushrooms, halved
- 140ml soured cream
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley, to serve
How To Make Pork Stroganoff
- Prepare the pork: Remove any tough membrane from the pork fillet and cut it into thin strips. Season with salt and freshly ground black pepper.
- Brown the pork: Heat the sunflower oil in a large non-stick frying pan over high heat. Stir-fry the pork strips until browned on all sides. Remove with a slotted spoon and set aside.
- Cook the onion: Reduce the heat to low and add the butter to the same pan. Cook the sliced onion gently until softened and tender.
- Add the mushrooms: Stir in the paprika and halved chestnut mushrooms. Increase the heat and toss for one minute to coat them in the paprika and butter.
- Combine the stroganoff: Return the browned pork to the pan. Pour in the soured cream and heat through gently without letting it boil.
- Finish and season: Stir in the lemon juice and season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.
What Is the Secret to Perfect Pork Stroganoff?
- Brown in batches: Cook the pork in batches if needed so the strips sear properly rather than steaming. This gives a better colour and texture to the meat.
- Warm the soured cream: Take the soured cream out of the fridge a little while before adding it to the hot pan. This helps stop the sauce from splitting.
- Use fresh lemon juice: Freshly squeezed lemon juice gives a brighter, more vibrant flavour than bottled juice. It lifts the whole sauce.
- Love paprika flavours? If you enjoy the smoky warmth here, try the Hairy Bikers Paprika Pork which pairs a similar spice base with a richer tomato sauce.
- Keep the heat low: Once the soured cream is added, do not let the sauce boil. Boiling causes the cream to curdle and the sauce to go grainy.
What Should You Serve on the Side?
This stroganoff is traditionally served over fluffy white rice or buttery egg noodles. Both are perfect for soaking up the creamy sauce. For a British classic, try it with mashed potatoes instead.
A simple green vegetable on the side adds a fresh contrast. Steamed green beans, tenderstem broccoli, or peas all work well. For something bolder, try the Hairy Bikers Spicy Pork as an alternative.
Does This Reheat Well?
Let the stroganoff cool completely before transferring to an airtight container. It keeps in the fridge for up to 3 days. Reheat gently on the hob over low heat, adding a splash of stock if needed.
Freezing works best before adding the soured cream, as dairy can split on reheating. If you freeze the finished dish, the sauce may not be as smooth when thawed. Store for up to 3 months and thaw overnight in the fridge.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: Approximately 450 kcal
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 250mg
- Total Carbohydrate: 8g
- Sugars: 5g
- Protein: 35g
- Dietary Fibre: 1g
Frequently Asked Questions
Can you make pork stroganoff in a slow cooker? Yes, brown the pork and cook the onion and mushrooms on the hob first, then transfer everything to the slow cooker with a splash of stock. Cook on low for 4 hours and stir in the soured cream just before serving.
How does Hairy Bikers pork stroganoff compare to Delia Smith’s version? The Hairy Bikers version uses simple paprika and soured cream for a classic stroganoff flavour. Delia Smith’s pork stroganoff uses three different mustards instead of paprika, giving it a sharper, more complex sauce.
What cut of pork is best for stroganoff? Pork fillet (tenderloin) is the best cut because it is lean, tender, and cooks quickly. Pork loin works too but slice it thinly against the grain to keep it tender.
Can you use crème fraîche instead of soured cream? Yes, crème fraîche is an excellent swap and is less likely to split when heated. It gives a slightly milder, richer finish to the sauce.
Is there a beef version of this stroganoff? Yes, the Hairy Bikers Beef Stroganoff uses beef fillet with Dijon mustard and beef stock for a richer, deeper flavour. Both versions are ready in under 30 minutes.
Try More Recipes:
Hairy Bikers Pork Stroganoff Recipe
Description
This pork stroganoff recipe brings together tender pork fillet strips, chestnut mushrooms, paprika, and soured cream in a rich sauce that is ready in 30 minutes. Serve over rice, noodles, or mashed potatoes for a satisfying weeknight dinner.
Ingredients
Instructions
- Prepare the pork: Remove any tough membrane from the pork fillet and cut into thin strips. Season with salt and pepper.
- Brown the pork: Heat the sunflower oil in a large non-stick frying pan over high heat. Stir-fry the pork strips until browned, then remove with a slotted spoon and set aside.
- Cook the vegetables: Add the butter to the same pan and gently cook the sliced onion over low heat until tender. Stir in the paprika and mushrooms, increase the heat, and toss for one minute.
- Combine and heat: Return the pork to the pan, pour in the soured cream, and heat through gently without boiling.
- Finish and serve: Stir in the lemon juice, season to taste, and garnish with fresh parsley before serving.
