Skip to Content

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.

Close up pork tenderloin stroganoff with mushrooms and fried potatoes.

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.

Overhead pork tenderloin stroganoff with mushrooms, fried potatoes and pickles.

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!

Close up pork tenderloin stroganoff with mushrooms, fried potatoes and pickles.

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.

Pork stroganoff with mushrooms, fried potatoes and pickles.

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.
Pork tenderloin stroganoff with mushrooms, fried potatoes and pickles.
Yield: 2 Servings

Pork Stroganoff Recipe with Mushrooms

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

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
  • 2 Tsp Dijon Mustard
  • 1½ Tbsp Sweet Paprika
  • 75ml (⅓ Cup) Chicken Stock
  • 50ml (3 Tbsp + 1 Tsp) Brandy
  • 50g (3 Tbsp + 1 Tsp) Softened Butter
  • 1½ Tsp Flour
  • ½-¾ Tsp Salt
  • 50g (⅓ Cup) Cornichons


  1. Cut the pork fillet into 3-4cm (1½"-1¾") cubes and season with salt.
  2. Mash around one-third (1 Tbsp(ish) of the butter with the flour and set it aside).
  3. Heat a 28cm or 11" frying pan (not nonstick if possible) over medium-high heat add the butter and when it begins to foam throw in the mushrooms and pork and cook for 3-4 minutes stirring occasionally.
  4. When the pork and mushroom mix has had its cooking time minutes turn the heat up to high and add the brandy. *See Note*, then reduce the brandy until there is a tablespoon or so left.
  5. Pour in the stock and add in the sour cream, mustard, and paprika, reduce the heat to medium and stir to combine.
  6. Add the flour and butter mix (beurre manié) and stir for a couple of minutes until the sauce begins to thicken, then remove from the heat for a minute or two, this will thicken the sauce a little more.
  7. 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!

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Skip to Recipe