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–+ servings
Zoomed out overhead photo of savory pork stroganoff in a dark grey bowl with egg noodles and fresh herbs.

Pork Stroganoff

easyhealthyrecipes.com/pork-stroganoff/
Tender pork tenderloin cooked in a creamy sauce with mushrooms, onions, garlic, then served over egg noodles. A savory, satisfying comfort meal the whole family will enjoy.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • Large pot
  • large wooden spoon
  • Colander
  • Large skillet
  • Silicone spatula
  • whisk

Ingredients Needed

For the Egg Noodles

  • water (enough to cover noodles by 1-2 inches)
  • 2-4 large pinches salt
  • 8 ounces dry egg noodles

For the Pork Stroganoff

  • ¼ cup unsalted butter
  • 1 large white onion (chopped, approximately 1 cup)
  • 8 ounces mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1 pound pork tenderloin (sliced in half lengthwise, then cut into ¼-inch strips)
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 3 tablespoons all-purpose flour
  • ½ cup dry sherry (or ½ cup beef broth)
  • 1 ½ cups beef broth
  • 1 cup sour cream (at room temperature)
  • 2 tablespoons fresh parsley (finely chopped)

Instructions

For the Egg Noodles

  • Fill large pot with enough water that waterline will sit roughly 1 to 2 inches above top of egg noodles. Set pot over medium-high heat and bring water to rolling boil. Once water begins to boil, generously salt water, then bring salted water to rapid boil.
  • When water begins to boil rapidly, add dry egg noodles to pot. Boil noodles 7 minutes or until al dente, stirring frequently as soon as noodles are submerged.
  • Once noodles are cooked to al dente, remove pot from heat and carefully pour noodles and water through colander. Drain noodles and set aside.
    Al dente egg noodles in a large silver saucepan with a single silver handle.

For the Pork Stroganoff

  • Heat large skillet over medium heat. When skillet is warm, add butter and let butter melt completely, swirling pan occasionally to fully coat bottom of pan with melted butter.
  • When butter is completely melted, but not yet browned, add chopped onions, sliced mushrooms, and minced garlic. Stir to incorporate, then sauté vegetables 5 to 7 minutes or until onions have softened. Stir frequently to prevent sticking or burning.
    Sautéed mushrooms and chopped onions in a large skillet with melted butter.
  • When onions have softened, add strips of pork tenderloin to skillet. Season pork with salt and black pepper to taste, then cook until pork strips are browned on both sides, approximately 3 to 4 minutes.
    Strips of pork tenderloin in large skillet with sautéed mushrooms and diced onions.
  • Sprinkle all-purpose flour into skillet. Stir well to fully incorporate flour into existing liquid.
  • Once flour is fully incorporated, add dry sherry and beef broth to skillet. Stir to incorporate, then simmer mixture until liquids just begin to bubble. Reduce heat to medium-low and allow mixture to simmer 15 minutes or until slightly thickened.
    Browned strips of pork tenderloin in large skillet with sauteed mushrooms and onions, dry sherry, and beef broth.
  • Carefully remove skillet from heat. Let mixture cool slightly, then add sour cream and chopped parsley. Whisk well until sour cream is fully incorporated and sauce is smooth, with no lumps remaining. Taste sauce and add salt and/or pepper as needed.
    Overhead view of prepared pork stroganoff in a large skillet.
  • Portion egg noodles into serving bowls. Ladle pork mixture over each portion of egg noodles, then serve stroganoff warm with desired sides.

Recipe Notes

 
Recipe as-written yields 4 larger servings or 6 smaller servings.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 436kcal | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 0.4g | Total Carbs: 36g | Fiber: 2g | Sugar: 4g | Net Carbs: 34g | Vitamin C: 5mg | Cholesterol: 124mg | Sodium: 418mg | Potassium: 662mg | Calcium: 77mg | Iron: 2mg