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 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 silk 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 quickl 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 wanted 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!
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.
Fried potatoes are a traditional side dish for a Russian stroganoff apparently!
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.
Soft and tender pork tenderloin stroganoff with mushrooms, a super quick and simple dinner that will become a firm family favourite.
- 350g (12 oz) Pork Tenderloin or Fillet
- 100g (~1 Cup) Small Button Mushrooms
- 125g (½ Cup) Sour Cream
- 1 Tsp Dijon Mustard
- 1 Tbsp Sweet Paprika
- 125ml (½ Cup) Chicken Stock
- 50ml (3 Tbsp + 1 Tsp) Brandy
- 30g (2 Tbsp) Butter
- Salt to taste
- Cut the pork fillet into 3-4cm cubes and season generously with salt.
- Add the butter and when it begins to foam throw in the mushrooms and pork and cook for 5 or 6 minutes stirring occasionally.
- When the pork and mushroom mix has had its 5-6 minutes turn the heat up to high and add the brandy. *See Note*
- Reduce the brandy until almost dry and then add the stock and reduce by half.
- Turn the heat down to medium and add in the sour cream, mustard, and paprika stirring to form a sauce.
- Allow to simmer on for 2-3 minutes.
- Finally, sprinkle with diced cornichons which will cut through the richness beautifully.
Be careful when adding the brandy, if you are using an open flame or your pan is very hot it could catch fire. It is not a problem, it is called flambe and it is fancy, but be aware!
Amount Per Serving: Calories: 574Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 198mgSodium: 650mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 50g
Calorific details are provided by a third-party application and are to be used as indicative figures only.