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.
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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.
Pork Stroganoff
This stroganoff recipe is a little different from my beef stroganoff or chicken stroganoff (I told you I liked it, there’s a mushroom and halloumi version too!)
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 are 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.
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. (affiliate link)
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!
Roast Pork Stroganoff
- Total Time: 30 minutes
- Yield: 4 People 1x
Description
A fantastically filling family meal, that’s packed with flavour and a great way to use leftover roast pork.
Ingredients
- 15 g Butter
- 1 Onion (Finely Diced)
- 500 g Pork (Cut into strips, or diced)
- 200 g Mushrooms (Sliced)
- 150 ml White Wine
- 2 teaspoons Smoked Paprika
- 200 ml Soured Cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon Tomato Puree
- Pinch Black Pepper
- 1 tablespoon Tarragon (Optional)
Instructions
- Melt the butter in a large pan or heatproof dish. (affiliate link)
- 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.
Notes
- 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.
- If you prefer, skip the wine and use chicken stock instead.
- Calories and nutritional information just for stroganoff, add more for pasta, or other sides.
- Prep Time: 15 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: Easy Midweek Meals
- Cuisine: British
Nutrition
- Serving Size: 1 Serving
- Calories: 432kcal
- Sugar: 2g
- Sodium: 727mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 109mg
wow looks tasty and great idea for using up left over meat..I happily throw a glass of wine in my cook often too. I try growing my own herbs and whilst ok at the allotment i never seem to have them at home when I want them and end up buying them as I have no luck growing them in my tiny high walled garden at home.
We moved house last summer, so this is our first year trying to grow things. Everything is going crazy so far, so hopefully it will continue!
I usually make beef stroganoff, never thought of trying pork. Yours looks lovely
Thank you! We have beef quite a lot too, but pork totally works!
Yum! This recipe is so up my street because a) I love pork b) I love stroganoff and c) I love any recipe that makes clever use of leftovers. :-D Eb x
Leftover meals are the best, aren’t they?
Wow! That looks yum! And deinitely something The Peas would make disappear in no time at all! I love that it doesn’t need a lot of fiddling around with to make Pea-proof either, dairy free sour cream is becoming so much easier to get hold of! Thanks for sharing #CookBlogShare x
Made this meal tonight with left over roast pork (sliced thinly). The entire family loved it. Upped the paprika and added cream as well as the sour cream. Plenty of pepper and white wine (a full glass) served on rice. Was amazing.
Sounds fab! I often increase paprika too, depending on how I feel. Glad you enjoyed it!
Made this with leftover roast pork this evening and it was absolutely delicious! Was a big hit with the whole family and my fussy kids wolfed it down! Thank you so much for sharing, I will be saving this recipe for sure x
Aww Kim. you’ve just made my day! I’m so glad you enjoyed it so much, it’s definitely a favourite in our house.
Hello! Thanks for this delicious sounding recipe!! Wanting to try tonight, but, one problem! Is there a way to put the measurements in U.S. Terminology? That would be awesome!!! Hope all is well! Happy Tuesday!! ???????
Hi Cheryl. There’s a pretty good converter at https://www.thecalculatorsite.com/cooking/cooking-calculator.php. I hope you enjoy it. Have a lovely day. :)
I made this tonight and I would suggest not adding the tomato. I had to do some serious doctoring to the mix. Sorry to say it’s nothing like any stroganoff that I ever had. I’m thinking I might be able to make a decent soup out of it though.
Sorry it wasn’t for you Cristo. Hope the soup works out at least!
It’s a good idea to temper the sour cream before adding it to the pan.
I’ve heard this before, but personally, I’ve never had a problem putting it straight in.
Just found this recipe and gave it a go as I had left over pork belly. Absolutely delicious.Thank you from an Aussie.
Thank you! So glad you enjoyed it :)
Must try this. Only 2 of us so can I freeze half to use later or should it not be reheated?
If you are making it with leftover pork, I wouldn’t advise reheating again, but if your pork is fresh it should be fine. You could also reduce the recipe for two. I hop you like it!
Made this tonight. I had to double the ingredients and ask Alexa to help with measurements. LOL. I added corn and red bell peppers. My family really liked the dish. We had macaroni pasta with the sauce. I didn’t have tarragon so I used a couple basil leaves. Thank you for sharing.
Thanks Teresa. I often add peppers too, and I’m always asking Alexa when I follow American recipes, so you’re not alone there lol!
I love repurposed meals, and this was a perfect way to use up a pork loin from a dinner I made earlier in the week patterned after a recipe from Nigel Slater’s cookbook “EAT” that had rough cut apples, onions, red and orange bell peppers, and maple syrup.
My changes: I used the remaining liquid from that recipe from Sunday in place of the white wine (added a bit of sweetness that some might not like, but I did), used regular paprika (don’t have smoked) and didn’t add the previously cooked pork until after the tomato paste and mustard were whisked in. Sour cream was added at the very end so it didn’t break. Dried tarragon instead of fresh.
Served on egg noodles with steamed green beans alongside.
My recipe conversions (for me and us Americans):
15g butter = 1 Tbsp
150 ml white wine = 1/2 cup
500 grams sliced pork = 2 cups
200 ml sour cream = a bit over 3/4 cup (I cut back to 2/3 cup)
Could you use cream of mushroom soup.
I know there are a lot of recipes out there that do use cream of mushroom soup. But I’ve never tried it myself, so couldn’t say how it would work with this particular recipe.
Delicious way to use leftover pork and cooked mushrooms. Added more paprika and black pepper. We served with rice. Thanks for a tasty and easy recipe.
Thanks for your comment Sheridan, I’m glad you enjoyed it.
Super easy and tasty, thank you for sharing, this will be a regular in my house.
Thanks Margaret, that’s always lovely to read!