Pork Stroganoff is a fantastic weekday family dinner or a great way to use leftover roast pork. With its super tasty sauce and tender meat, it is perfect with rice, pasta or potatoes.
I like a stroganoff. Super simple, yet incredibly filling and a rich taste, which is unlike anything else without being fancy or complicated.
Stroganoff is I think one of the best ways (along with curry) to use leftover meat.
Whether it’s a leftover roast pork Stroganoff, or if you have a lot of beef. Both work very well.
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Pork stroganoff
This stroganoff recipe
is a little different from my meat stroganoff or chicken stroganoff (I told you I liked it, there’s also a mushroom and halloumi version!)
Mainly because of the lack of stock. With beef and chicken, I tend to add broth to the sour cream, to increase the sauce and give it a little more flavor.
But, for this easy Stroganoff pig, I often use white wine instead. I really like the flavor it brings, and adding wine is never bad, right?
This would work great with chicken too.
But, that said, if you prefer to avoid wine, replace it with chicken broth or vegetables… Is there a pork broth?
I’ve also added a little tarragon to this recipe. I love tarragon, and we recently started growing our own herbs, so you can expect to see fresh herbs in absolutely everything I do from now on.
You don’t need it. This food is fantastic without it.
But a touch of fresh tarragon and a pinch of black pepper while serving only gives your Stroganoff pig something extra, and it smells amazing!
A tablespoon of ground tarragon could be substituted here.
Using leftover roast
porkAre you a fan of Sunday lunch? I really am. We don’t have one every week, especially in the summer when we have a lot to do and it’s hot.
But, when we do, I try my best and there’s always a lot of leftovers.
While a roast pork sandwich is amazing, sometimes you want more. Using leftover meat to make another meal gives you great value for money as well as a super easy family meal.
Disclaimer: While my goal is to be as accurate as possible, any advice in this post, including but not limited to cooking times, quantities, nutrition information, and the storage and freezing guide, is based on my own experience. Use your own skills, knowledge and judgment, and get up-to-date information on food safety.
For the pork stroganoff with leftover roast pork, cut it into strips and follow this recipe. If not, buy a package of diced pork.
Alternatively, you can cut some pork fillets or even chops.
The only difference is that you will have to brown the diced pork with a little oil and salt and pepper before adding the wine, while with the leftover pork you can continue immediately because it just needs to be heated.
How is Stroganoff served?
How do you eat this easy stroganoff? This is perhaps one of my favorite things about this meal, there are many options, and they all work well.
I usually go with pasta, tagliatelle being our favorite.
But, if you had leftover potatoes (roasted, boiled, or mashed!) and vegetables, this is a great way to use it all.
I know a lot of people like to serve Stroganoff with rice, but rice is
probably my least favorite side (unless it’s egg fried rice with a giant Chinese takeaway, obvs!).
Thick bread is also good, to clean the sauce. It’s really up to you!
How long will
Stroganoff last?
This pork Stroganoff will last in the fridge in an airtight container for 2 days.
Alternatively, you can put it in an airtight bathtub (after cooling) and freeze it for up to two months.
However, I
would make fresh pasta, and I do not recommend freezing or reheating a second time, if you have used leftover roast pork, which had already been cooked once.
Can the stroganoff pig be reheated?
To reheat the leftover stroganoff, place it in a saucepan or large nonstick skillet with a little water to keep it from sticking.
Simmer, stirring regularly and adding more water if it is too dry until the pork is very hot.
Serve with fresh pasta, rice or potatoes.
Can I use cream instead of sour cream?
Sour cream is usually fairly easy to find, but if you can’t for some reason, but have double (heavy) cream, don’t worry, you can still make a stroganoff.
This website has some great sour cream substitutions. If you want stroganoff with cream, the easiest is to mix 2 tablespoons of lemon juice with 200 g of cream to sour it, or simply use cream or cream Fraiche instead.
I have previously recommended yogurt. Someone told me they had tried it and broke up, so Crème Fraiche is probably a better choice.
I’ve also received feedback that cream cheese works well, but it’s not something I’ve personally tried.
Whichever substitution you choose, I recommend using all fat, as low-fat or fat-free yogurt is more likely to separate. You need the fat!
Save this recipe for later!
