Creamy pork and mushroom stroganoff recipes - Pork recipes

Author: Edward Cox  

"Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona. Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor.

Pork Stroganoff Recipe with Mushrooms

Pork Stroganoff Recipe with Mushrooms
Soft and tender pork tenderloin stroganoff with mushrooms, a super quick and simple dinner that will become a firm family favourite.
Provided by: Brian Jones
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: European
Number of ingredients: 9
  • 350g (12 oz) Pork Tenderloin or Fillet
  • 100g (~1 Cup) Small Button Mushrooms
  • 125g (½ Cup) Sour Cream
  • 1 Tsp Dijon Mustard
  • 1 Tbsp Sweet Paprika
  • 125ml (½ Cup) Chicken Stock
  • 50ml (3 Tbsp + 1 Tsp) Brandy
  • 30g (2 Tbsp) Butter
  • Salt to taste
  • Calories: 574 calories
  • Carbohydrate: 9 grams carbohydrates
  • Cholesterol: 198 milligrams cholesterol
  • Fat: 33 grams fat
  • Fiber: 2 grams fiber
  • Protein: 50 grams protein
  • Saturated Fat: 17 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 650 milligrams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 12 grams unsaturated fat
How to cook:
  1. Cut the pork fillet into 3-4cm cubes and season generously with salt.
  2. Add the butter and when it begins to foam throw in the mushrooms and pork and cook for 5 or 6 minutes stirring occasionally.
  3. When the pork and mushroom mix has had its 5-6 minutes turn the heat up to high and add the brandy. *See Note*
  4. Reduce the brandy until almost dry and then add the stock and reduce by half.
  5. Turn the heat down to medium and add in the sour cream, mustard, and paprika stirring to form a sauce.
  6. Allow to simmer on for 2-3 minutes.
  7. Finally, sprinkle with diced cornichons which will cut through the richness beautifully.
Notes: Pork stroganoff recipe, Cut into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper. Heat a large non stick frying pan until hot, add a little oil when very hot, then add …

Creamy Mushroom & Pork Stroganoff

CLICK BELOW FOR RECIPE! 🡇🡇🡇 creamy - pork - stroganoff /A childhood favorite …

Pork Mushroom Stroganoff

Pork Mushroom Stroganoff
Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Europe, German
Number of ingredients: 14
  • 1 pound pork tenderloin, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 pound fresh mushrooms, quartered
  • 1-1/2 cups coarsely chopped onions
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium beef broth
  • 1 tablespoon no-salt-added tomato paste
  • 1 teaspoon lemon juice
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup minced fresh parsley
  • Hot cooked noodles
How to cook:
  1. In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes.
  2. Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.
Notes: Creamy Mushroom Stroganoff, Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season …

Pork stroganoff

Pork stroganoff
Pork fillet is a really tender cut so great for quick-cook dishes like Mary's creamy stroganoff.
Provided by: Mary Berry
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: East European
Number of ingredients: 11
  • 400g/14oz pork fillet
  • 2 tbsp sunflower oil
  • 25g/1oz butter
  • 1 onion, finely sliced
  • 2 tsp paprika
  • 225g/8oz button chestnut mushrooms, halved
  • 140ml/5fl oz carton soured cream
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley
  • mashed potato
How to cook:
  1. Remove any membrane from the pork fillet and discard. Cut into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper.
  2. Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until brown, if cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate.
  3. Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute.
  4. Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper.
  5. Garnish with the parsley and serve the mashed potato alongside.
Notes: Pork Stroganoff Recipe, Method. In a large frying pan heat the oil, add the leek and sauté for 2-3 minutes until just softened. Transfer to a plate. Add the pork to the hot pan and fry quickly for 5 minutes until lightly browned. Add …

Easy, Creamy Ground Pork Stroganoff Recipe (video)

Easy, Creamy Ground Pork Stroganoff Recipe (video)
Quick and easy mushroom and ground pork stroganoff recipe, with egg noodles. Seasoned with garlic, fresh herbs and smoked paprika!
Provided by: tatyanaseverydayfood
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Russian/Ukrainian
Number of ingredients: 17
  • 1 pound wide egg noodles
  • 1 pound ground pork (or beef, chicken, turkey)
  • oil for cooking
  • 4 tbsp salted butter (divided)
  • 10 to 12 large sliced mushrooms (white or brown)
  • 1 large onion (diced)
  • 3 medium carrots (grated)
  • 6 to 8 garlic cloves (finely minced)
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tsp smoked or regular paprika
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups half-and-half (or cream or whole milk)
  • 1/2 cup heavy cream
  • 2 tbsp EACH: fresh dill, fresh parsley (chopped)
  • Calories: 774 kcal
  • Carbohydrate: 67 g
  • Protein: 28 g
  • Fat: 44 g
  • Saturated Fat: 21 g
  • Trans Fat: 1 g
  • Cholesterol: 188 mg
  • Sodium: 979 mg
  • Fiber: 5 g
  • Sugar: 5 g
  • Unsaturated Fat: 20 g
  • Serving Size: 1 serving
How to cook:
  1. Cooking the Noodles:
  2. Begin by bringing a large pot of salted water up to a boil. Cook the egg noodles according to package instructions; usually about 10 minutes.
  3. Drain the cooked noodles, cover and keep them warm on the stove top. You can also enjoy this dish with other types of pasta or even mashed potatoes.
  4. Cooking the Fillings:
  5. Start with the mushrooms. Preheat a large frying pan over medium-high heat, add a drizzle of cooking oil and 2 tablespoons of butter. Into the melted butter, add the sliced mushrooms. Fry the mushrooms for 7 to 9 minutes, until they’re nicely brown all over. Season the mushrooms with salt when they’re almost done.
  6. Transfer the mushrooms into the a separate bowl, and into the same, add a drizzle of oil, if needed. Add the ground pork next. Fry it for 7 to 9 minutes until it’s browned all over, breaking the ground pork into smaller bits as it browns. Remove the cooked pork from the pan and add to the mushrooms.
  7. Next, add another 2 tablespoons of butter to the pan and add the onion and carrots. Reduce the heat to medium and sauté the mixture for 7 to 9 minutes, until the onion is tender and translucent. Add the minced garlic next.
  8. Along with the garlic, also add the salt, ground black pepper, smoked paprika, and coriander. Mix everything together and cook the mixture for a minute.
  9. Making the Sauce:
  10. Next, add in the all-purpose flour. This will thicken the cream and broth. Toss the flour with the onion mixture and cook for about a minute.
  11. Gradually begin adding the chicken broth, stirring it into the onion mixture. Next, add in the half-and-half and heavy cream. Return the browned mushrooms and ground pork to the pan and mix everything together.
  12. Bring the sauce up to a simmer over medium heat, then continue to cook for another 6 to 8 minutes, until the sauce has thickened.
  13. Serving the Stroganoff:
  14. Sprinkle in the fresh herbs at the very end. Remove the sauce from the heat, cover and let the sauce stand for another 5 to 10 minutes; it will thicken further.
  15. Two ways to serve this dish:a. Pour the prepared ground pork stroganoff sauce into the egg noodles and combine everything together in one large pot or bowl.b. Add the egg noodles into each serving bowl, then spoon the pork sauce over the top of the noodles. Sprinkle with more fresh herbs and enjoy!
Notes: Pork with a creamy mushroom sauce recipe, Method. Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Pour in …
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