Pork Loin Steaks With Mushroom Stroganoff Sauce

Pork stroganoff
Piotr Krzeslak / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 portions (4 servings)

It may sound like an odd combination, but Lambrusco wine, yellow mustard, and sour cream give amazing dimension to this mushroom sauce for pork. The sauce is amazing! If you don't use wine, substitute beef or chicken broth but be aware that it will lack a bit of depth. Serve over noodles or as a main entree. It's easy and fast. If you do not eat pork, substitute beef loin (see note below) with equally satisfying results.


  • 4 boneless loin steaks (1 1/2 inches thick, about 1/2 pound each)
  • Kosher salt and freshly ground pepper (to taste)
  • 2 tablespoons butter
  • 1/2 cup finely diced sweet onion
  • 3 cloves garlic (finely minced)
  • 2 tablespoons butter (additional)
  • 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
  • 1 tablespoon red pepper jelly (optional)
  • 2 teaspoons prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream or half-and-half
  • 1/4 cup sour cream

Steps to Make It

  1. Pound pork loin steaks with a rubber mallet until they are about 1 inch thick. Season on both sides with salt and pepper.

  2. Heat a heavy skillet over medium heat until hot. Add 2 tablespoons butter and swirl to cover the bottom of the pan. Brown pork loin steaks on both sides, turning only once. Remove and keep warm.

  3. Saute the onions and garlic for 1 minute in the drippings. Add the additional 2 tablespoons butter and mushrooms. Saute until mushrooms have released their liquid and are cooked through.

  4. Add wine (or broth), Worcestershire sauce, red pepper jelly, and mustard, stirring to scrape up any bits from the bottom of the pan. Cook for about 3 minutes. Return pork to the pan, cover, and simmer about 5 minutes. Remove pork and keep warm.

  5. To the mushroom sauce, add 1/2 teaspoon salt (or to taste), along with heavy cream. Cook until liquid reduces and slightly thickens. Whisk in sour cream until smooth. Taste and adjust salt and pepper, if needed. Return 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). Skip the 5-minute simmering step after adding the wine.