Pork and Pepper Stroganoff
Rich, hearty, and irresistibly creamy, this Pork and Pepper Stroganoff is a comforting twist on a classic favorite. Tender strips of pork tenderloin are seared to perfection before being tossed into a luscious sauce made with sautéed bell peppers, earthy cremini mushrooms, and aromatic spices like paprika and thyme. A touch of sour cream adds velvety smoothness, while fresh parsley brightens every bite. The dish is quick to prepare, taking just 50 minutes from start to finish, and pairs beautifully with egg noodles or rice for an easy weeknight dinner or a crowd-pleasing family meal. With its bold flavors and wholesome ingredients, this stroganoff recipe is guaranteed to become a go-to for cozy, satisfying dining.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 large Yellow onion
- 2 medium Bell peppers
- 3 medium Garlic cloves
- 200 grams Cremini mushrooms
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 tablespoon Flour
- 250 milliliters Chicken or vegetable stock
- 150 grams Sour cream
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
- optional, for serving Cooked egg noodles or rice
Instructions
Slice the pork tenderloin into thin strips, about 1 cm thick, and season lightly with salt and pepper.
Thinly slice the onion, bell peppers, and mushrooms. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork slices in batches, ensuring they don’t overcrowd the skillet. Cook for 2-3 minutes on each side, until lightly browned, then transfer to a plate.
Add the remaining olive oil and butter to the skillet. Reduce the heat to medium and sauté the onion and garlic until soft and translucent, about 3-4 minutes.
Add the bell peppers and mushrooms to the skillet, cooking for 5-7 minutes until the vegetables soften and release their juices. Season with paprika, thyme, salt, and black pepper.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, allowing the flour to toast slightly.
Gradually pour in the stock while stirring constantly to avoid lumps. Let the sauce simmer for 3-4 minutes until it thickens.
Lower the heat to medium-low and stir in the sour cream. Mix until the sauce is smooth, then return the cooked pork strips to the skillet. Simmer gently for an additional 5 minutes, ensuring the pork is fully cooked through.
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Serve the stroganoff warm over cooked egg noodles, rice, or your favorite side dish.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 5252 mg | 228% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 30.5 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4283 mg | 91% | |
*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.
