Splendid Pork Stroganoff with Mushrooms and Sour Cream

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Sneak Preview: This recipe for Pork Stroganoff with Mushrooms and Sour Cream features sautéed pork loin strips in a sour cream gravy seasoned with cumin and cilantro for a Southwestern flair. Serve over rice, noodles, or mashed cauliflower.

pork stroganoff served over rice

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Have you been to Santa Fe, New Mexico? As you walk the streets, you can smell the flavors of the Southwest beckoning you to the many restaurants. I get nostalgic whenever I think about it or make this recipe.

Pork loin, bacon, cumin, sour cream, cilantro-can you imagine how fragrant these ingredients are when cooking in your kitchen? (Reminds me of this recipe for Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce. The smell while it bakes is incredible.)

Combine them for a hearty Southwestern entree that will remind you of Beef Stroganoff. The sour cream is the same. The mushrooms are the same. The strips of tender meat are the same.

The difference? Instead of beef, this stroganoff is made with pork loin and seasoned with cumin and cilantro. You’ll soon be wondering why you haven’t made this already.

The 10th edition of the Cooking Texas Style cookbook contains the recipe that inspired me. I’ve been making it for years, so it’s well-tested.

The name in the book is “Puerco en Salsa de Comino,” but that doesn’t mean a lot to me despite three years of high school Spanish. So I renamed the recipe to Pork Stroganoff so I could remember it.

Another good pork recipe: Mini Sausage Kabobs with Sweet and Sour Sauce

Ingredients and substitutions:

ingredients needed for pork stroganoff
  • PORK: If you shop the meat counter at Costco, you have most likely noticed the pork loin that’s usually priced quite reasonably. Just today, I can’t resist. It’s the kind of lean pork I like best for this recipe. Although it’s possible to use pork tenderloin, the cooking directions are different.

    Another possibility is to use leftover pork chops into skinny strips. You won’t need to simmer the meat and mushrooms nearly as long when using leftover pork.

    Speaking of leftover pork, Pork and Hominy Stew is another good idea to stash in your leftover meat file.
  • MUSHROOMS: Fresh white mushrooms are my preference. Did you know button mushrooms are the same as white mushrooms, just smaller? Crimini mushrooms are brown and are interchangeable with white mushrooms. Another option: Canned button mushrooms, drained, of course.
  • CUMIN: Powdered cumin is a hallmark spice in Southwestern cooking. You could leave it out, but then you will lose much of the “Southwestern flavor.” Don’t be discouraged from buying the spice thinking you will never use it. It’s called for in most chili recipes.
  • SOUR CREAM: Substitute possibilities include crème fraîche and full-fat yogurt. If you leave it out completely, I’m not sure you can call it stroganoff.
  • CILANTRO: Cilantro is a garnish and flavor frequently used in Southwestern cuisine. (Don’t miss the trick below for chopping cilantro painlessly.) Chopped parsley is a good, but less flavorful substitute.

Related Post for Meat Lovers: Easy Stuffed London Broil with Sausage

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Tip: How to cut herbs easily

Try using a pizza wheel to chop fresh herbs. It works great, especially when the blade is good and sharp.

Don’t worry about adding cilantro stems into the mix. The stems are tender. They will disappear into the mix when chopped.

How to make Pork Stroganoff with a Southwestern Twist:

Frying bacon in a skillet.

1. Fry bacon pieces in a 10-inch skillet. Remove from the pan and set aside. Leave bacon grease in the pan.

frying onions and garlic in a skillet.

2. Add onions, garlic, and salt. Fry over medium-low heat until softened, about 3-4 minutes. Stir often.

Adding sliced mushrooms to onions in skillet.

3. Add sliced mushrooms to onions and garlic. Fry until they start to brown on the edges. Remove from the skillet and set aside.

Browning pork loin pieces in skillet.

4. If necessary, add vegetable oil or bacon grease to the pan. Brown the pork strips. Do this in two batches, so the meat isn’t crowded.

Adding spices and chicken stock.

5. Add the bacon (save some for garnish), onions, garlic, sliced mushrooms, cumin, pepper, lemon juice, and chicken broth. Simmer for 20-30 minutes.

Making the sauce:

  1. Combine the flour and water into a separate bowl, then add to the pan. Simmer for another 10 minutes until it thickens.
Stirring in sour cream.

2. Add sour cream to thickened stroganoff.

Adding fresh chopped cilantro, then serving over rice.

3. Sprinkle with fresh chopped cilantro before serving.

Pork stroganoff served over rice.

FAQ about Pork Stroganoff:

What should I eat with Pork Stroganoff?

Traditionally, people serve stroganoff with noodles. However, the Southwestern twist makes rice seem more appropriate. I particularly like the Lime-Cilantro Rice from Simply Recipes with this recipe. More options include noodles, cauli-rice, or mashed cauliflower.

Can I make this ahead of time?

Prepare this dish a day ahead of time if you like. Save the cilantro until you are ready to serve.

Can pork stroganoff be frozen?

If you want to freeze this dish before serving, don’t add the sour cream or cilantro. Instead, stir in the sour cream after thawing the frozen casserole. Garnish with cilantro at the last minute.

Can I reheat this recipe?

Yes, but do it gently. If the stroganoff boils, the sour cream may separate.

While this recipe may not taste exactly like what you might get in Santa Fe, I think you’ll enjoy the Southwestern flavors for a change of pace.

 


PIN FOR LATER

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

Pork Stroganoff Recipe with Sour Cream and Mushrooms

Sautéed pork in a sour cream gravy is seasoned with cumin and bacon, then garnished with cilantro. Serve over rice or noodles.
5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Servings 4 servings

Ingredients

  • 3 slices bacon - diced
  • 1 small onion - chopped
  • 1 clove garlic - minced
  • ¼ teaspoon salt - table or sea salt
  • 8 oz. button mushrooms - sliced
  • 1 pound lean pork loin
  • 2 tablespoons bacon drippings or vegetable oil
  • 1 tablespoon ground cumin
  • 1 teaspoon seasoning salt
  • 1 teaspoon freshly ground pepper
  • 1 cup chicken stock or broth
  • ¼ cup fresh lemon juice
  • 2 tablespoons all-purpose flour + 3/4 cup cool water
  • ½ cup sour cream
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Sauté 3 slices of bacon in a large frying pan. Remove the bacon and set it aside while saving the grease in the skilled.
  • Fry 1 small chopped onion, 1 clove garlic, and ¼ teaspoon salt in bacon grease until soft. Add 8 oz. of sliced mushrooms and fry until slightly soft. Remove and reserve.
  • Cut 1 lb. of pork cut into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn't overcrowded. After you put pork pieces in the pan, don't turn until well browned on the first side. Turn and fry on the other side. You may need to add additional oil for the second batch.
  • Add the fried bacon (save a tablespoon to garnish), and veggies you've already browned back to the skillet with the pork along with 1 T cumin, 1 t seasoning salt, and 1 teaspoon freshly ground pepper. Stir in 1 c chicken stock and ¼ c lemon juice. Cover and simmer for 30-45 minutes.
  • Whisk 2 T flour and ¾ c water together in a separate bowl or jar until smooth. Pour over the pork mixture and simmer for 10 minutes. Remove from heat and stir in ½ c sour cream. Garnish with 2 T chopped cilantro for color and additional flavor and 1 T bacon, if desired.

Nutrition

Nutrition Facts
Pork Stroganoff Recipe with Sour Cream and Mushrooms
Serving Size
 
1 serving
Amount per Serving
Calories
 
314
Calories from Fat 162
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Cholesterol
 
91
mg
30
%
Sodium
 
1028
mg
45
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Dinner
Cuisine: Southwestern
Keywords: Easy pork stroganoff, Pork loin recipes, Tender Pork, Sour Cream, Mushrooms,
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




8 Comments

  1. This looks great! Will definitely have to try!!

  2. This looks super delish! This is something my family will love. I like the suggestion of rice or noodles. I will be printing the reipe today. Very elegant but easy. I can see this with sides of baby carrots, salad, rolls and your Microwavable custard pie. Yum. You’re awesome!

  3. I’m putting you on my ‘favorites list’ ! Wow! Yum!

  4. I just stummbled across your site and I’m very impressed! I made this for my family tonight, EXCELLENT! 🙂

    Zoe

  5. EternalSunshine says:

    We have this cookbook and have been making this recipe for years. It’s a MAJOR favorite, and my Husband, who doesn’t care for rice, likes his in tortillas instead. It’s a nice variation.

  6. Wonderful combination of flavors. The lemon was a great way to offset cumin that sometimes can seem a little heavy. Serendipity for me. I had pulled pork remaining and thought that something with cumin might be nice and luckily google gave me this site with this great recipe. I simmered my already cooked pulled pork in the broth for 20 minutes. I added left over grilled zucchini, cut, for the last part of the simmering instead of using with noodles or rice because my guys are off carbs. Great! I used up left over zucchini, left over cilantro, left over sour cream, left over pork and had everything else on hand. Quick meal in no time plus a cleaner fridge. This is going to be a regular at our house for using up the pulled pork. Can’t wait to try some of the other creative flavor combos I’ve seen on yor blog.

  7. 5 stars
    This recipe is very tasty. Did not have the fresh cilantro but was still very good and flavorful!!