Crock Pot Pork Stroganoff with Leeks
Indulge in the ultimate comfort food with this Crock Pot Pork Stroganoff with Leeks, a hearty and flavorful twist on a classic dish. Tender, slow-cooked pork shoulder is paired with aromatic leeks, earthy cremini mushrooms, and a creamy, tangy sour cream sauce infused with Dijon mustard and paprika. Perfect for busy weeknights or cozy family dinners, this recipe requires minimal prep and uses your slow cooker to develop deep, savory flavors over hours of cooking. Serve this rich stroganoff over buttery egg noodles and garnish with fresh parsley for a meal that's as elegant as it is satisfying. With wholesome ingredients and an easy, hands-off approach, this dish is ideal for lovers of comfort food classics with a gourmet touch.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or pork loin
- 2 large Leeks
- 8 ounces Cremini mushrooms
- 3 large Garlic cloves
- 2 tablespoons Butter
- 2 cups Beef or chicken broth
- 1 cup Sour cream
- 2 tablespoons All-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Egg noodles (optional, for serving)
- 0.25 cup Parsley (optional, for garnish)
Instructions
Trim any excess fat off the pork shoulder or loin and cut it into 1-inch cubes.
Slice the leeks lengthwise, rinse them thoroughly to remove any dirt or grit, and slice them into thin half-moons.
Clean and slice the cremini mushrooms. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the pork cubes in batches for 2-3 minutes per side until golden. Transfer the browned pork to the crock pot.
Add the remaining olive oil and butter to the same skillet. Sauté the leeks and mushrooms for 5-7 minutes until softened and lightly golden. Add the minced garlic and cook for an additional 30 seconds. Transfer the leek mixture to the crock pot.
In a medium bowl, whisk together the beef or chicken broth, Dijon mustard, paprika, salt, and black pepper. Pour the mixture over the pork and vegetables in the crock pot.
Cover the crock pot and cook on low heat for 8 hours or on high heat for 4 hours, until the pork is tender and the flavors are well combined.
In a small bowl, whisk the flour into the sour cream until smooth. About 30 minutes before serving, stir the sour cream mixture into the crock pot and let it simmer, uncovered, to thicken the sauce.
Cook the egg noodles according to the package instructions, if using. Drain and set aside.
Serve the pork stroganoff over the cooked egg noodles, if desired, and garnish with fresh parsley for an optional pop of color and flavor.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
