Pork Stroganoff

Pork Stroganoff
Diana Rattray
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
828 Calories
42g Fat
67g Carbs
45g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 828
% Daily Value*
Total Fat 42g 54%
Saturated Fat 15g 75%
Cholesterol 152mg 51%
Sodium 882mg 38%
Total Carbohydrate 67g 24%
Dietary Fiber 5g 19%
Protein 45g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most of us are familiar with the Russian dish called stroganoff when it is made with beef, but substituting a lean cut of pork makes for a tasty dish with a bit less fat. Instead of chunks of meat, this recipe is made with lean pork strips from pork loin or boneless country-style ribs. The pork is coated in seasoned flour and cooked along with sliced onion, and then combined with sauteed mushrooms, beef stock, tomato paste, Worcestershire sauce, and sour cream. Serve the pork in its rich sauce over hot cooked rice or noodles.


  • 1 tablespoon unsalted butter
  • 8 ounces mushrooms (sliced button or crimini)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon paprika
  • 1 to 1 1/4 pounds lean pork (cut into thin strips)
  • 2 tablespoons vegetable oil
  • 1 medium onion (peeled, halved or quartered, and thinly sliced)
  • 1 cup beef stock or chicken stock
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 cup sour cream
  • 1 cup hot cooked white rice or hot cooked noodles

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet or saute pan over medium heat, melt the butter. Add the mushrooms and saute until tender. Remove to a plate or bowl and set aside.

  3. In a bowl, combine the flour with the salt, pepper, and paprika. Toss the pork strips with the seasoned flour until thoroughly coated.

  4. Heat the oil in the skillet over medium-high heat; add the pork and thinly sliced onion and cook, stirring, until the pork is browned and onion is tender. 

  5. Return the mushrooms to the pan along with the beef broth, tomato paste, and Worcestershire sauce.

  6. Bring to a boil and cook, uncovered, for 5 minutes. 

  7. Cover, reduce heat to low, and simmer for 20 minutes longer.

  8. Stir in sour cream and heat through. Taste and adjust seasonings, as needed.

  9. Serve over hot cooked rice or noodles. 

  10. Enjoy!

Alternative Stroganoff Recipes

If you love the taste of a stroganoff sauce but would rather not use beef, there are a few alternative recipes featuring other types of meat—or no meat at all. A version using chicken thighs includes sweet onions, garlic, and mushrooms cooked in a sauce of chicken broth and white wine; it is all thickened with sour cream and heavy cream. If you are looking for a vegetarian version, try a recipe with "beefless tips" or just bump up the number of mushrooms and add a bit of red wine for a depth of flavor.

If you'd like to go the traditional route, there are plenty of traditional—and twists on the traditional—recipes to choose from. Try a quick and easy recipe using ground beef, or cook it in your crockpot. You can also use leftover roast beef, pot roast, or brisket to save time, or even turn this Russian comfort dish into meatballs, which is sure to be a big hit at the dinner table.