Pork Stroganoff

Updated on December 8, 2018
Melissa Althen profile image

Melissa is a Certified Food Scientist with over 20 years in the food industry. New food development and matching are her specialties.

Using Pork Instead of Beef

Traditional stroganoff is made with beef. I had a craving for this dish one night, but I only had pork tenderloin available. I decided to give it a try anyway, and was I glad I did! Whether you are avoiding beef or just don't have any on hand, you can make this recipe with other types of meat. Marinating the meat in red wine prior to cooking makes it a tasty substitute for traditional beef. Use quality egg noodles when serving.

Pork Stroganoff

Ingredients

  • 2 pork tenderloin filets, approximately 1.5-2lbs
  • 1 medium yellow onion, medium diced
  • 8 oz mushrooms, sliced
  • 1 bunch green onions, sliced, white ends separated
  • 3 cloves garlic, minced
  • 2 Tbsp Italian parsley, minced for garnish (if desired)
  • 1 cup red wine
  • ~ 2 cups beef broth
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 Tbsp vegetable oil
  • 2/3 cup sour cream
  • To taste salt & pepper
  • 1 Tbsp fine mustard, dijon or similar
  • Your choice egg noodles, I use egg pappardelle cooked al dente

Instructions

  1. Cut the pork tenderloin in half lengthwise then slice into strips. Place in a shallow bowl and pour the wine on the pork to marinade. Push the pork into the wine and refrigerate 20-30 minutes, turning the pork once during the marinade process. Drain the pork on a paper towel before cooking, reserving the leftover wine marinade. Pour the reserved wine into a 2 cup measuring container and add beef broth to reach 2 cups of total liquid.
  2. Place a Dutch oven on the stove over high heat. Add the vegetable oil and 1 Tbsp of butter. Add the pork and cook 2-3 minutes, letting the pork rest and brown before turning. Do not overcook. The pork will continue to cook in the gravy later. Remove the pork from the pan.
  3. Turn the heat down to medium-high and add the remaining butter, the yellow onion, and the white bottoms of the green onion. Saute, stirring rapidly. Add the mushrooms and continue to saute, then the garlic. Turn the heat to medium and add the flour, turning quickly and scraping the bottom of the pan to avoid burning the flour. Cook the flour for about 1 minute.
  4. Add the wine/broth mixture and stir until it reaches a simmer and the flour begins to thicken. Add the meat back to the pan. Simmer for 2-3 minutes. Add the sour cream and mix well. Keep on low while you cook your pasta.
  5. Add the pasta directly to the stroganoff and heat on low for 10-15 minutes, or serve the stroganoff directly on pasta. Plate with the tops of the green onions and parsley as desired.

In the pan

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