Pork Stroganoff is a fantastic midweek family dinner or a great way to use up leftover roast pork. With its super tasty sauce and tender meat, it’s perfect with rice, pasta or potatoes.
I do like a stroganoff. Super simple but incredibly filling and has a rich flavour that’s different from anything else without being fancy or complicated.
Stroganoff is, I think, one of the best ways (along with curry) to use up leftover meat.
Whether it’s a Leftover Roast Pork Stroganoff or you’ve got lots of beef going spare. Both work really well.
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Mainly because of the absence of stock. With beef and chicken, I tend to add stock to the soured cream to bulk out the sauce and give it some more flavour.
But, for this easy Pork Stroganoff, I often use white wine instead. I just really like the flavour that it brings, and adding wine is never bad, right?
This would work really well with chicken too.
But, with that said, if you’d rather avoid wine, substitute it with chicken or veg stock…is there a pork stock?
I’ve also added a little tarragon to this recipe. I love tarragon, and we recently started growing our own herbs, so you can expect to see fresh herbs in absolutely everything I make from now on.
You don’t need it. This meal is fantastic without it.
But a touch of fresh tarragon and
A tbsp of ground tarragon could be substituted here.
Using Leftover Roast Pork
Are you a Sunday lunch fan? I really am. We don’t have one every week, especially in the summer when we’ve got a lot going on and it’s warm.
But, when we do, I go all out, and there’s always loads of leftovers.
Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information.
For pork stroganoff with leftover roast pork, chop it into strips, and follow this recipe. If not, buy a pack of diced pork.
Alternatively, you could chop up some pork steaks or even chops.
The only difference is that you’ll need to brown the diced pork with a little oil and salt and pepper before adding the wine, whereas with leftover pork, you can carry on straight away because it only needs warming up.
How do You Serve Stroganoff?
How do you eat this easy stroganoff? This is perhaps one of my favourite things about this meal, there are so many options, and they all work well.
I normally go with pasta, tagliatelle being our favourite.
But, if you have leftover potatoes (roast, boiled or mashed!) and vegetables, this is a cool way to use it all.
I know a lot of people like to serve Stroganoff with rice, but rice is probably my least favourite side (unless it’s egg fried rice with a giant Chinese takeaway, obviously!).
Chunky bread is good, too, to mop up the sauce. It really is up to you!
How Long Will Stroganoff Last?
This Pork Stroganoff will last in the fridge in an airtight container for two days.
Alternatively, you could put it into an airtight tub (after cooling) and freeze it for up to two months.
I would, however, make fresh pasta, and I don’t recommend freezing or reheating for a second time if you have used leftover roast pork that had already been cooked once.
Can You Reheat Pork Stroganoff?
To reheat your leftover stroganoff, place in a saucepan or a large non-stick frying pan with a little water to stop it from sticking.
Cook over low heat, stirring regularly and adding more water if it’s too dry until the pork is piping hot all the way through.
Serve with fresh pasta, rice or potatoes.
Can I Use Cream Instead of Soured Cream?
Soured cream is usually pretty easy to find, but if you can’t for any reason, but have double (heavy) cream in, don’t worry, you can still make a stroganoff.
This website has some great soured cream substitutions. If you want to stroganoff with cream, the easiest is to mix 2 tbsp of lemon juice with 200g cream to sour it, or just use cream or creme Fraiche instead.
I have previously recommended yoghurt. Someone told me they’d tried it, and it separated though, so Crème Fraiche is probably a better option.
I’ve also had the feedback that cream cheese works well, but it’s not something that I’ve personally tried.
Whatever substitution you choose, I recommend using full-fat, as low-fat or fat-free yoghurt are more likely to separate. You need the fat!