Stroganoff is a flavorful dish that typically includes beef and a creamy mushroom sauce. This version swaps the beef for pork loin steaks and uses some unconventional ingredients with flavorful results. It may sound like an odd combination, but Lambrusco wine, yellow mustard, and sour cream give amazing dimension to the mushroom sauce.
If you don't cook with wine, substitute beef or chicken broth but be aware that it will lack a bit of depth. Serve the quick and easy dish over noodles or as a main entree with more Lambrusco. If you do not eat pork, substitute beef loin with equally satisfying results.
- 4 boneless pork loin steaks (1 1/2 inches thick, about 1/2 pound each)
- 1/2 teaspoon Kosher salt (plus more for seasoning)
- Freshly ground pepper (to taste)
- 4 tablespoons butter (divided)
- 1/2 cup sweet onion (finely diced)
- 3 cloves garlic (finely minced)
- 1 pound white button mushrooms (brushed clean, trimmed, and quartered)
- 1/4 cup Lambrusco (red sparkling wine; or beef or chicken broth)
- 1 tablespoon Worcestershire sauce
- Optional: 1 tablespoon red pepper jelly
- 2 teaspoons yellow mustard (prepared)
- 1/4 cup heavy cream (or half-and-half)
- 1/4 cup sour cream
Gather the ingredients.
Pound the pork loin steaks with a rubber meat mallet until they are about 1 inch thick. Season on both sides with salt and pepper to taste.
Heat a heavy skillet over medium heat until hot. Add 2 tablespoons of butter and swirl to cover the bottom of the pan. Brown the seasoned pork loin steaks on both sides, turning only once. Remove and keep warm.
Saute the onions and garlic for 1 minute in the drippings.
Add the additional 2 tablespoons of butter along with the mushrooms. Saute until mushrooms have released their liquid and are cooked through.
Add the wine (or broth), Worcestershire sauce, red pepper jelly (if using), and mustard, stirring to scrape up any bits from the bottom of the pan. Cook for about 3 minutes.
Return the pork to the pan, cover, and simmer about 5 minutes. Remove the pork and keep warm.
To the mushroom sauce, add 1/2 teaspoon salt (or to taste) along with the heavy cream. Cook until the liquid reduces and slightly thickens.
Whisk in the sour cream until smooth. Taste and adjust the salt and pepper if needed.
Return the pork to skillet, along with any accumulated juices, to warm through. Plate the pork loin steaks and cover with stroganoff mushroom sauce.
- If you substitute for the pork, cook the steaks to just below your desired doneness (preferably medium-rare or medium). Add at the end just to warm through.
- If you don't have Lambrusco, try substituting another red wine.