Pork and Mushroom Stroganoff with Egg Noodles is a comforting, creamy, and deeply satisfying dish that brings together tender strips of pork, earthy mushrooms, and a luscious sour cream sauce—all served over buttery egg noodles. It’s a modern twist on the classic Russian Beef Stroganoff, but with pork as the star ingredient, giving it a mild sweetness and a lighter yet equally rich flavor.

The dish dates back to 19th-century Russia, traditionally made with beef, onions, and sour cream. Over time, variations across Europe and America introduced mushrooms, mustard, and various meats. This pork version captures all the warmth and depth of the original, with an added rustic charm that makes it perfect for weeknight dinners or cozy weekend meals.

Why I Love This Recipe

I love this recipe because it’s the definition of comfort in a bowl. The creamy sauce—silky, tangy, and savory—clings to every strand of egg noodles, while the tender pork melts in your mouth. The combination of mushrooms, onions, garlic, and paprika gives it that deep, home-cooked aroma that instantly makes your kitchen smell amazing.

It’s also a versatile and affordable recipe—pork tenderloin or shoulder is often cheaper than beef, yet when cooked right, it becomes just as tender and flavorful. I love how it feels fancy enough for guests but easy enough to whip up after work.

Why It’s a Must-Try Dish

This Pork and Mushroom Stroganoff is a must-try because it hits all the right notes:

• Creamy and comforting – the sauce is luscious and smooth.
• Savory and hearty – loaded with mushrooms and tender meat.
• Quick and achievable – ready in under an hour.
• Customizable – great with pork, chicken, or even vegetarian options.

It’s the kind of dish that can instantly elevate a cold evening, a family dinner, or even a date night. Once you try it, it’ll likely become part of your regular dinner rotation.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Russian-inspired / European comfort food
• Calories: ~520 kcal per serving

Ingredients

For the Stroganoff:

• 500g (1 lb) pork tenderloin or pork shoulder, thinly sliced
• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 250g (8 oz) cremini or button mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 tsp paprika (sweet or smoked, as preferred)
• 1 cup (240ml) chicken or vegetable broth
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 cup (240ml) sour cream (or Greek yogurt for a lighter version)
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

For Serving:

• 300g (10 oz) egg noodles (or tagliatelle, fettuccine)
• 1 tbsp butter (to toss noodles)

Step-by-Step Preparation Method

Step 1: Prepare the Pork

1. Trim any excess fat from the pork tenderloin or shoulder.
2. Slice it thinly into bite-sized strips against the grain for tenderness.
3. Season lightly with salt and pepper.

Step 2: Sear the Pork

1. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
2. Add the pork in batches (don’t overcrowd the pan).
3. Sear until lightly browned on all sides (2–3 minutes per batch).
4. Transfer the browned pork to a plate and set aside.

Step 3: Cook the Vegetables

1. In the same pan, add the remaining oil or butter.
2. Sauté the chopped onions for 3–4 minutes until soft and translucent.
3. Add the minced garlic and sliced mushrooms.
4. Cook until the mushrooms are browned and their moisture has evaporated (about 5–6 minutes).

Step 4: Build the Sauce

1. Sprinkle 1 tablespoon of flour and paprika over the mushrooms. Stir to coat evenly.
2. Gradually pour in the chicken broth while stirring to avoid lumps.
3. Stir in Dijon mustard and Worcestershire sauce.
4. Bring to a gentle simmer until slightly thickened (about 3 minutes).

Step 5: Add the Pork and Cream

1. Return the seared pork (and any juices) to the pan.
2. Lower the heat to medium.
3. Stir in the sour cream gently until the sauce becomes smooth and creamy.
4. Simmer for 5–7 minutes, allowing the flavors to meld and the pork to fully cook through.
5. Adjust seasoning with salt and pepper to taste.

Step 6: Prepare the Egg Noodles

1. While the stroganoff simmers, cook egg noodles according to package directions.
2. Drain, toss with 1 tablespoon of butter, and set aside.

Step 7: Serve

1. Serve the creamy pork and mushroom stroganoff over a bed of warm egg noodles.
2. Garnish with freshly chopped parsley.
3. Optionally, sprinkle a bit of extra paprika or cracked pepper for presentation.

How to Serve This Recipe

Serve this dish piping hot, with the creamy stroganoff spooned generously over a mound of buttery egg noodles. Pair it with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

For drinks, a glass of white wine like Chardonnay or Riesling complements the creamy sauce beautifully.

Recipe Tips

1. Use tender cuts of pork like tenderloin for quick cooking and soft texture.
2. Don’t boil after adding sour cream—it may curdle; just warm it gently.
3. Brown the mushrooms well to enhance umami flavor.
4. Adjust the thickness of the sauce with more broth or cream, depending on preference.
5. Paprika choice matters: smoked paprika adds depth, while sweet paprika gives a gentle warmth.

Variations

1. Pork Stroganoff with Bacon: Add diced bacon for smoky richness.
2. Creamy Chicken Stroganoff: Substitute pork with chicken breast or thighs.
3. Vegetarian Stroganoff: Use mixed mushrooms (shiitake, portobello, cremini) and add a splash of soy sauce for depth.
4. Spicy Stroganoff: Add a pinch of cayenne or chili flakes for a little kick.
5. Wine-infused Version: Deglaze the pan with ¼ cup dry white wine after sautéing mushrooms for extra flavor.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing:
  • Cooked stroganoff can be frozen for up to 2 months.
  • Reheat slowly over low heat, adding a splash of milk or broth to restore creaminess.
• Note: Sour cream sauces may slightly change texture after freezing, but the flavor remains delicious.

Special Equipment Needed

• Large skillet or sauté pan
• Pot for boiling noodles
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Tongs (optional, for handling pork)

FAQ

Q1. Can I use pork chops instead of tenderloin?
Yes! Boneless pork chops work well. Slice them thinly and sear as directed.

Q2. Can I use cream instead of sour cream?
Yes, heavy cream or crème fraîche can be substituted, though it’ll be less tangy.

Q3. What’s the best pasta to use?
Egg noodles are traditional, but you can use fettuccine, penne, or even mashed potatoes as a base.

Q4. How can I make it dairy-free?
Use coconut cream or a dairy-free sour cream alternative and olive oil instead of butter.

Q5. Can I make it ahead?
Yes! Prepare up to Step 5, refrigerate, and reheat gently before serving with fresh noodles.

Conclusion

Pork and Mushroom Stroganoff with Egg Noodles is a heartwarming, creamy classic that bridges the elegance of old-world cooking with the ease of modern-day comfort food. Every forkful delivers tender pork, earthy mushrooms, and silky sauce—all wrapped in nostalgic flavors that feel like home.

Whether it’s a family dinner, a cozy night in, or a meal to impress guests, this dish never disappoints. It’s simple, flavorful, and timeless—a recipe that truly celebrates the joy of good food shared with the people you love.