Creamy Pork Stroganoff Recipes

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PORK STROGANOFF



Pork Stroganoff image

Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!

Provided by RC2STEP

Categories     Meat and Poultry Recipes     Pork

Yield 4

Number Of Ingredients 9

4 (1 1/4 inch) thick pork chops
2 tablespoons vegetable oil
1 onion, thinly sliced
¼ pound fresh mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
  • Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
  • Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g

PORK STROGANOFF



Pork Stroganoff image

This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds pork stew meat, cut into 1-1/2-inch cubes
1-1/2 cups water, divided
1 teaspoon chicken bouillon granules
2 teaspoons paprika
1 cup chopped onion
1 garlic clove, minced
1 tablespoon cornstarch
3/4 cup sour cream
2 tablespoons snipped fresh parsley
1 package (12 ounces) noodles, cooked and drained

Steps:

  • In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

PORK STROGANOFF WITH BUTTERED NOODLES



Pork Stroganoff with Buttered Noodles image

This pork stroganoff is the best kind of comfort food! Tender pork, cooked with mushrooms and onions in a creamy sauce. It's delicious, filling and completely made with fresh ingredients! (No cans of soup here!!!) And ready in under 15 minutes.

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 15m

Number Of Ingredients 17

1 onion
1/2 stick butter
1 tsp vegetable oil
1 tbsp paprika
1/4 tsp smoked paprika ((optional if you haven't got any leave it out))
10 oz button mushrooms
1.5 lb pork loin steaks ((or pork stir fry pieces))
2 tbsp vegetable oil
1 1/4 cup soured cream
1/4 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
salt
handful of parsley leaves ((finely chopped))
14 oz pappardelle ((or any long pasta))
1/2 tsp salt
1/2 stick butter

Steps:

  • Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
  • When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
  • Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
  • Add the butter and oil to a large frying pan and melt over a medium heat.
  • Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
  • Add the mushrooms and cook for 4 minutes over a low heat.
  • Whilst the mushrooms are cooking, cut the pork into thin strips .
  • Transfer the onion and mushroom mixture to a plate and set aside.
  • Use the same pan and add 1 tbsp of the oil until very hot.
  • Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
  • Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
  • Tip everything back into the pan and stir well.
  • Add the sour cream, salt and bring to a simmer.
  • Cook for 2 minutes until thickened slightly.
  • Add the pepper, lemon juice and check if it needs salt.
  • Serve with the buttered pappardelle and sprinkle with parsley.

Nutrition Facts : Calories 1097 kcal, Carbohydrate 79 g, Protein 55 g, Fat 62 g, SaturatedFat 35 g, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CREAMY PORK STROGANOFF



Creamy Pork Stroganoff image

A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.

Provided by Brenda.

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs pork tenderloin, sliced into 1/4 inch strips
1 lb white button mushrooms, sliced
1 medium white onion, sliced thin
1 medium red onion, sliced thin
1 tablespoon whole grain mustard
1 cup dry white wine
1/2 cup heavy cream
1/2 cup creme fraiche
2 tablespoons butter
2 tablespoons oil
salt and black pepper, to taste
3 tablespoons lemon juice (optional)
1 tablespoon lime juice (optional)
1 tablespoon honey (optional)
2 teaspoons dry mustard (optional)

Steps:

  • Optional Marinade:.
  • In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
  • Melt the butter and oil in heavy frying pan,(I use my dutch oven).
  • Add onions and cook to soften for 3 - 4 minutes.
  • Remove the onions with a slotted spoon to a small bowl.
  • Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
  • Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
  • Add the creme fraiche and season with a little salt and freshly ground black pepper.
  • Bring to vigorous simmer and cook until reduced to a creamy consistancy.
  • Remove from heat and stir in heavy cream.
  • Serve over a bed of rice or noodles.

PORK MUSHROOM STROGANOFF



Pork Mushroom Stroganoff image

Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound pork tenderloin, thinly sliced
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1-1/2 cups coarsely chopped onions
2 garlic cloves, minced
1/2 cup reduced-sodium beef broth
1 tablespoon no-salt-added tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/3 cup minced fresh parsley
Hot cooked noodles

Steps:

  • In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes. , Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.

Nutrition Facts :

PORK STROGANOFF



Pork Stroganoff image

This pork stroganoff is tender slices of pork tenderloin simmered with mushrooms, onions, and garlic in a creamy and tangy sour cream sauce.

Provided by Tracy

Categories     Main Course

Time 45m

Number Of Ingredients 14

2 tablespoons (28g) butter
8 ounces button mushrooms (sliced)
½ medium white or yellow onion (diced)
2 cloves garlic (crushed or minced)
1 pork tenderloin (trimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips)
¼ teaspoon salt (plus more as needed)
1 tablespoon (16g) tomato paste
2 tablespoons (15g) all-purpose flour
2 cups beef broth
¼ cup dry sherry
1 tablespoon lemon juice
¼ teaspoon pepper (plus more as needed)
8 ounces (about 4 cups) egg noodles
1 cup (240g) sour cream

Steps:

  • Heat a large skillet over medium heat. Melt butter and add mushrooms, onions, and garlic. Cook, stirring often, until mushrooms are tender, 5 to 7 minutes.
  • Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.
  • Stir in tomato paste until well mixed. Stir in flour.
  • Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.
  • While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
  • Once stroganoff has simmered for 15 minutes, remove it from heat. Measure sour cream out into a medium bowl and add a ladle full of the hot cooking liquid (about 1/4 cup) to the sour cream. Stir until well combined. Repeat until the sour cream is very warm to the touch. Stir the sour cream mixture into the stroganoff.
  • Taste and add more salt and pepper if necessary. Serve the stroganoff over egg noodles and enjoy!

Nutrition Facts : Calories 586 kcal, ServingSize 1 serving

PORK STROGANOFF



Pork Stroganoff image

Make and share this Pork Stroganoff recipe from Food.com.

Provided by Mimi Bobeck

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, thinly sliced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/2 lb fresh mushrooms, quartered
1 1/2 cups coarsely chopped onions
2 cloves garlic, minced
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup light sour cream
1/3 cup minced fresh parsley
hot cooked noodles

Steps:

  • In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
  • Remove and keep warm.
  • In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
  • Add the broth, tomato paste, lemon juice, tarragon and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Return pork to the pan.
  • Combine flour and sour cream; stir into pork mixture.
  • Bring to a gentle boil; cook and stir for 2 minutes.
  • Sprinkle with parsley.
  • Serve over noodles.

PORK STROGANOFF



Pork stroganoff image

We've used pork fillet, which is quick to cook, with cider for a variation on the classic beef stroganoff. For more triple-tested recipes visit Goodhousekeeping.co.uk

Categories     stroganoff     pork stroganoff recipe     stroganoff recipe     pork recipes

Time 25m

Yield 4

Number Of Ingredients 13

2 tbsp. sunflower oil
500 g (1lb 2oz) pork fillet, sinew removed, cut into 1cm (1/2in) slices
25 g (1oz) unsalted butter
1 onion, sliced
2 garlic cloves, crushed
1 tsp. paprika
300 g (11oz) button mushrooms, sliced
1 green pepper, sliced
150 ml (5 fl oz (¼ pint)) dry cider
300 ml (10 fl oz (½ pint)) sour cream
2 tbsp. Dijon mustard
small bunch parsley, finely chopped
tagliatelle, to serve (optional)

Steps:

  • Heat 1tbsp oil in a large frying pan over a high heat. Fry the pork for 2min each side, in batches if necessary, draining any liquid so the meat browns more readily. Remove from the pan. Add butter to the pan and gently fry onion until soft, about 8min. Add garlic and paprika to the pan and continue to cook for 1min; remove from the pan.
  • Heat the remaining 1tbsp oil and fry the mushroom slices for 5min before adding the pepper and frying for about 2min until cooked through. Put pork, onions and garlic back into the pan.
  • Pour in cider and reduce for 3min before stirring through the sour cream. Bubble everything for 5min until the sauce is reduced, and season well. Stir though the mustard and chopped parsley. Serve with fresh tagliatelle. Like this? You'll love... Slow cooker pulled pork Chicken and mushroom stroganoff 15 of the best leftover pork recipes The very best store cupboard recipes

Nutrition Facts : Calories 496 calories

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