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Pork beef stroganoff with mushrooms and sour cream

Pork Stroganoff with Mushrooms and Sour Cream

A rich, tasty, satisfying dish for any day! Pork stroganoff with mushrooms and sour cream is a great way to shake up your weeknight menu. The meat pairs beautifully with cremini mushrooms and is very simple to make. Serve it over any side you like!

Julia M.

Recipe author

Pork beef stroganoff with mushrooms and sour cream

Composition / ingredients

Servings:

Pork

500

Cremini mushrooms

300

Onion

Flour

Tomato paste

Sour cream

150

Water

250

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 54 % 13 g

Carbohydrates 13 % 3 g

152 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you make pork stroganoff with mushrooms and sour cream? Gather your ingredients. Any mushrooms work — boiled wild mushrooms, or cremini like I used here. Choose boneless pork. The sour cream can be any fat content.
Step 2:

Cut the pork into thin, long strips.
Step 3:

Put the sliced meat in a bowl and dust it with flour. Toss so every strip is evenly coated on all sides.
Step 4:

Peel the onion and rinse it in cold water, then cut into half-moons. Heat a skillet until hot and add a little vegetable oil. Add the onion and cook for 1–2 minutes over medium heat until translucent.
Step 5:

Add the floured pork to the skillet and stir together with the onion. Cook another 2–3 minutes, until the meat changes color.
Step 6:

In a separate glass, stir together the water, tomato paste, and sour cream.
Step 7:

Pour the sauce over the meat and stir. Season with salt and spices to taste. Bring to a boil, then cover and cook over low heat for 35–40 minutes, until the pork is tender.
Step 8:

While the meat simmers, prep the mushrooms. Rinse the creminis clean under running water. Cut large ones into 2–4 pieces; small ones can stay whole. Sauté them in a separate skillet with a little vegetable oil. They'll shrink and brown lightly — about 5–7 minutes.
Step 9:

Once the meat is tender, add the mushrooms to the pan and warm everything together for a couple more minutes.
Step 10:

Pork stroganoff with mushrooms is ready! Serve it with rice or mashed potatoes. Enjoy!

Tip: the wrong pan can ruin even the best recipe. For how to choose the perfect pan for different dishes, see our guide.
Buy fresh, medium-sized mushrooms — snowy white, with no spots, damage, or off smell, and not slippery to the touch. Rinse them well under warm or cold running water. Trim away any bad spots. Tiny mushrooms under 3/4 inch (2 cm) don't need peeling at all — just rinse them well. Larger creminis are best peeled of their skin.
You can use any meat here instead of pork. Just keep in mind that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey cooks faster.