Creamy Pork Stroganoff with Sour Cream and Mushrooms
Sneak Preview: This creamy pork stroganoff combines pork loin, mushrooms, bacon, and sour cream in a homemade sauce flavored with cumin and cilantro. No canned soup required, and it’s ready in about 1 hour and 15 minutes.
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Have you been to Santa Fe, New Mexico? Walking the streets, you can smell the flavors of the Southwest beckoning from the many restaurants. I get nostalgic whenever I think about it or make this recipe. The cumin, bacon, and cilantro give this stroganoff a subtle Southwestern flair while keeping the creamy comfort-food appeal of the original.
Ingredients & Substitutions
• PORK LOIN: Lean pork loin works best. Pork tenderloin can be substituted but may need less cooking time. Leftover cooked pork also works.
• BACON: Adds smoky flavor to the sauce. Turkey bacon is not recommended.
• MUSHROOMS: White button or cremini mushrooms are interchangeable. Canned mushrooms will work in a pinch.
• CUMIN: The ingredient that gives this stroganoff its Southwestern character. I don’t recommend leaving it out.
• CHICKEN BROTH: Use stock or broth. Beef broth can be substituted for a deeper flavor.
• SOUR CREAM: Full-fat sour cream produces the smoothest sauce. Crème fraîche is a good substitute.
• CILANTRO: Adds freshness at the end. Substitute parsley if cilantro isn’t your thing.
How To Make Pork Stroganoff
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Pork Stroganoff with Sour Cream and Mushrooms
Ingredients
- 3 slices bacon, diced
- 1 small (70 g) onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
- 8 oz. (227 g) white button mushrooms, sliced
- 1 pound (454 g) lean pork loin
- 1 teaspoon ground cumin
- 1 teaspoon seasoning salt
- 1 teaspoon freshly ground pepper
- 1 cup (227 g) chicken stock or broth
- ¼ cup (61 g) fresh lemon juice
- 2 tablespoons (16 g) all-purpose flour
- ¾ cup (170 g) water
- ½ cup (114 g) sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the bacon: Fry 3 slices bacon, diced in a large skillet until crisp. Remove and set aside, reserving the bacon grease.
- Sauté the vegetables: Cook the 1 small (70 g) onion, chopped, 1 clove garlic, minced and 1/4 teaspoon salt in the bacon grease until softened. Add 8 oz. (227 g) white button mushrooms, sliced and cook until browned. Remove and set aside.
- Brown the pork: Sear 1 pound (454 g) lean pork loin in batches until lightly browned, adding a little oil or reserved bacon grease if needed.
- Simmer: Return the bacon, onion, and mushrooms to the skillet. Add the 1 teaspoon ground cumin, 1 teaspoon seasoning salt, 1 teaspoon freshly ground pepper, 1 cup (227 g) chicken stock or broth and 1/4 cup (61 g) fresh lemon juice. Cover and simmer for 20–30 minutes.
- Thicken the sauce: Whisk together the 2 tablespoons (16 g) all-purpose flour and ¾ cup (170 g) water. Stir into the skillet and simmer for 10 minutes or until the sauce thickens.
- Finish the stroganoff: Remove from the heat and stir in the 1/2 cup (114 g) sour cream.
- Garnish and serve: Sprinkle with 2 tablespoons chopped fresh cilantro and serve over rice, noodles, or mashed cauliflower.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
We usually serve this over rice with a green vegetable on the side. The Southwestern flavors make it a fun change from traditional beef stroganoff, and the leftovers are even better the next day after the flavors have had time to meld.
— Paula, Home Economist
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Email me: Paula at saladinajar.com — photos help!
Inspired by “Puerco en Salsa de Comino” from Cooking Texas Style cookbook(paid link), this dish has become a favorite in my kitchen. I gave it a new name (and a few tweaks) to make it even better!
My husband and I love this dish! So flavorful and love the fact that pork is the protein ingredient. The cumin adds so much! You won’t be disappointed in the final product!!
This recipe is very tasty. Did not have the fresh cilantro but was still very good and flavorful!!
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.
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.
I just stummbled across your site and I’m very impressed! I made this for my family tonight, EXCELLENT! 🙂
Zoe
I’m putting you on my ‘favorites list’ ! Wow! Yum!
OOooooo Yummy!
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!
This looks great! Will definitely have to try!!