Easy Pork Stroganoff with Mushrooms

Pork stroganoff made quick and easy by using tenderloin featuring mushrooms in a silky brandy, mustard, paprika, and sour cream sauce.

This recipe cooks in under 30 minutes and results in the softest and most tender pork and will become a firm quick family favourite.

Quick and creamy stroganoff

I love a good stroganoff, and my site now has three versions, as this porky number joins an almost traditional beef and mushroom stroganoff and a vegetarian mushroom stroganoff.

I adore the way that food travels and am not a slave to authenticity when it comes to cooking.

What is known as a stroganoff throughout most of the world is quite far removed from early recipes for an old fashioned “strog”.

Traditionally a stroganoff sauce would have contained lots of mustard and would have got its silkiness from a roux-based liquid.

There was no sour cream and certainly no paprika. However, today what we know as a stroganoff is not far removed from classic Hungarian paprikas.

This pork stroganoff follows these modern interpretations but also features a good whack of dijon mustard too.

Frequently Asked Questions

Are pork tenderloin and fillet the same thing?

Yes, it is exactly the same cut of meat and I love it and use it all of the time! It is tender when cooked really quickly and eats beautifully.

Can I use another cut of pork?

You could but it would fundamentally change the recipe as it will need cooking for longer.

If you want to keep it quick you should cook thinly sliced pork loin for around the same time, although it would eat very differently.

A fattier cook of pork like shoulder, blade or leg will need cooking for significantly longer.

What sort of Paprika should I use?

I am biased, I spent 13 years living in Hungary and for me, good quality sweet Hungarian paprika is best in this recipe. But anything labelled sweet or mild paprika would work well.

I personally avoid smoked paprika in this recipe, the whole smoked vibe in this recipe does not work for me.

You might like it though, give it a try!

Serving Suggestions

I am fond of serving stroganoff recipes with brown rice, I find that nutty flavour irresistible.

Many recipes will call for serving a stroganoff with buttered noodles or pasta. I am personally not keen on this because I am not fond of creamy sauces on pasta.

But this pork stroganoff recipe comes bundled with crispy fried potatoes, but would work equally well with Parmentier potatoes, potato wedges or straw potatoes.

Fried potatoes are a traditional side dish for a Russian stroganoff apparently! You could really go to town and serve this with fondant potatoes.

It is not hard to see why because that whole crispy and salty potato is heaven offset by the sweet and creamy sauce.

I also add some chopped dill pickles at the end, this is very much a Central European influence. Those pickles really do add the most wonderful touch to the whole meal!

If you want to make your own here is a Polish dill pickle recipe.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11″ skillet or frying pan, not nonstick if possible.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales and a measuring jug, measuring cups and spoons.