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Pork stroganoff over a egg noodles in a bowl.

Pork Stroganoff

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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 586kcal
Author Tracy


  • 2 tablespoons (28g) butter
  • 8 ounces button mushrooms sliced
  • ½ medium white or yellow onion diced
  • 2 cloves garlic crushed or minced
  • 1 pork tenderloin trimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips
  • ¼ teaspoon salt plus more as needed
  • 1 tablespoon (16g) tomato paste
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups beef broth
  • ¼ cup dry sherry
  • 1 tablespoon lemon juice
  • ¼ teaspoon pepper plus more as needed
  • 8 ounces (about 4 cups) egg noodles
  • 1 cup (240g) sour cream


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!


Calories: 586kcal