Looking for a fantastic way to turn leftover pork into a filling family meal? Roast Pork Stroganoff makes a great alternative to boring pork sandwiches.Jump to Recipe
I do like a stroganoff. Super simple, but incredibly filling and 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.
My pork stroganoff recipe is a little different from my beef stroganoff or chicken stroganoff (I told you I liked it!). 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 Pork Stroganoff, I tend to use white wine instead. I just really like the flavour that it brings, and adding wine is never bad, right?
But, with that said, if you’d rather avoid wine, chicken stock would work really well too.
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. Pork Stroganoff is fantastic without it. But, a touch of fresh tarragon and
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. While a roast pork sandwich is incredible, sometimes you want more. Using leftover meat to make another meal gives you great value for money, as well as a super easy family meal.
If you’ve got some leftover Roast Pork, chop it into strips, and use it in this stroganoff. If not, buy a pack of diced pork. The only difference is that you’ll need to brown the diced pork before adding the wine, where as with leftover pork you can carry on straight away because it only needs warming up.
How do You Serve Pork Stroganoff?
How do you eat stroganoff? This is perhaps one of my favourite things about this meal, there are so many options, and they all work well. I normally got with pasta, tagliatelle being our favourite. But, if you had leftover potatoes (roast, boiled or mashed!) and vegetables, this is a cool way to use it all. I know a lot of people like a Pork Stroganoff with rice, but rice is probably my least favourite side (unless it’s egg fried rice with a giant Chinese takeaway, obvs!). Chunky bread is good to, to mop up the sauce. It really is up to you!
Roast Pork Stroganoff
- 15 g Butter
- 1 Onion – Finely Diced
- 500 g Pork -Cut into strips, or diced
- 200 g Mushrooms – Sliced
- 150 ml White Wine
- 2 tsp Smoked Paprika
- 200 ml Soured Cream
- 1 tbsp Dijon Mustard
- 1 tbsp Tomato Puree
- Pinch Black Pepper
- 1 tbsp Fresh Tarragon – Optional
- Melt the butter in a large pan or heatproof dish
- Add the onions and fry for 5 minutes until soft
- Add the pork and brown if using fresh
- Stir in the mushrooms
- Pour in the wine, add the paprika, stir and bring to a simmer
- Reduce the temperature and simmer for 2 minutes
- Add the soured cream, tomato puree and mustard, stir and cook for 15 minutes, stirring often, until the sauce has thickened
- Add a good pinch of fresh tarragon and black pepper and serve immediately
- If using leftover roast pork that’s already been cooked, add at the same time as the mushrooms
- Tarragon is optional but tastes amazing
- Serve with pasta, potato or rice for a filling family meal