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Pork Stroganoff with Mushrooms

This recipe for Pork Stroganoff with Mushrooms features sautéed pork strips in a sour cream gravy seasoned with cumin and cilantro. Serve over rice, noodles, or even mashed cauliflower.

Pork Loin.
Bacon.
Cumin.
Sour cream.
Cilantro
 …A few of my favorite things all in one recipe!

Put them together for a hearty Southwestern entree that reminds me of Beef Stroganoff, except it’s made with pork.

Sour Cream and Cumin Pork - cut country-style ribs

You’ll want to use lean pork for this dish. I like to use pork loin or what is sometimes to referred to as country-style ribs, the boneless variety.

Sour Cream and Cumin Pork--sautéed pork

Be sure not to crowd the pork in the skillet. They’re actually a little bit too cozy in the picture above.

***Kitchen Secret

Try using a pizza wheel to chop fresh herbs. Works great, especially if the blade is still sharp.

Leave out the fresh cilantro if you must, but it makes the dish, in my opinion. Have you noticed I pretty much say that about anything containing cilantro?  Not everybody agrees with me. No problem! We can still be friends if you want to substitute parsley instead.


 More recipes for pork lovers


Pork Stroganoff with a Southwestern Twist

Pork Stroganoff with a Southwestern Twist

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Sautéed pork in a sour cream gravy is seasoned with cumin and bacon, then garnished with cilantro.

Ingredients

  • 3 slices bacon, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon 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 broth
  • 1/4 cup fresh lemon juice (1 medium lemon)
  • 2 tablespoons all-purpose flour + 3/4 cup cool water
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Sauté bacon in large frying pan. Remove and set aside.
  2. Fry onions and garlic in bacon grease until soft. Add mushrooms and fry until slightly soft. Remove and reserve.
  3. Cut pork into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn't overcrowded. After you put pieces in the pan, don't turn until well browned on first side. Turn and fry on the other side. You may need to add additional oil for second batch.
  4. Add bacon (save some to garnish), onion, garlic, and mushrooms back to pork along with cumin, salt and pepper. Stir in chicken broth and lemon juice. Cover and simmer for 30-45 minutes.
  5. Whisk flour and water together in a separate bowl or jar until smooth. Pour over pork mixture and simmer for 10 minutes. Remove from heat and stir in sour cream. Garnish with chopped cilantro and bacon, if desired.

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Nutrition Information:
Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 388Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 119mgSodium: 456mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 36g

Did you make this recipe?

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Maggie

Wednesday 25th of April 2012

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.

EternalSunshine

Saturday 9th of July 2011

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.

Zoe B

Saturday 10th of July 2010

I just stummbled across your site and I'm very impressed! I made this for my family tonight, EXCELLENT! :)

Zoe

Linda

Thursday 11th of March 2010

I'm putting you on my 'favorites list' ! Wow! Yum!

Kathleen

Friday 5th of March 2010

OOooooo Yummy!