This pork stroganoff is tender slices of pork tenderloin simmered with mushrooms, onions, and garlic in a creamy and tangy sour cream sauce.
Course Main Course
Cuisine American, Russian
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 586kcal
Author Tracy
Ingredients
2tablespoons(28g) butter
8ouncesbutton mushroomssliced
½medium white or yellow oniondiced
2clovesgarliccrushed or minced
1pork tenderlointrimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips
¼teaspoonsaltplus more as needed
1tablespoon(16g) tomato paste
2tablespoons(15g) all-purpose flour
2cupsbeef broth
¼cupdry sherry
1tablespoonlemon juice
¼teaspoonpepperplus more as needed
8ounces(about 4 cups) egg noodles
1cup(240g) sour cream
Instructions
Start Stroganoff
Heat a large skillet over medium heat. Melt butter and add mushrooms, onions, and garlic. Cook, stirring often, until mushrooms are tender, 5 to 7 minutes.
Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.
Stir in tomato paste until well mixed. Stir in flour.
Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.
Start Pasta
While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
Finish Stroganoff
Once stroganoff has simmered for 15 minutes, remove it from heat. Measure sour cream out into a medium bowl and add a ladle full of the hot cooking liquid (about 1/4 cup) to the sour cream. Stir until well combined. Repeat until the sour cream is very warm to the touch. Stir the sour cream mixture into the stroganoff.
Taste and add more salt and pepper if necessary. Serve the stroganoff over egg noodles and enjoy!