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Easy Pork Stroganoff

Easy Pork Stroganoff

Author: Erin Walker - Taste Alberta
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
This Easy Pork Stroganoff is a weeknight win—tender pork, savoury mushrooms, and a rich sauce served over egg noodles. It’s proof that simple ingredients can deliver big flavour.
Servings 4
Course Main Course

Ingredients

  • ¼ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1.5 lb pork tenderloin thinly sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 500 g sliced cremini mushrooms
  • 1 large yellow onion thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp paprika
  • 4 cups chicken or vegetable broth divided
  • 340 g broad egg noodles
  • Chopped fresh parsley, to serve

Method

  1. Combine flour, salt, and pepper in a small bowl, and dredge each slice of pork in the mixture. Place the coated pork on a plate until ready to cook.
  2. Preheat a skillet over high heat. When the skillet is hot, add butter and oil and swirl to coat the bottom of the pan. Working in batches if necessary, cook the pork for 1-2 minutes on each side, until golden but not cooked through, then transfer to a clean bowl and set aside.
  3. Reduce heat to medium. Add onions, mushrooms, Dijon, Worcestershire sauce, paprika, and ¼ cup broth to the skillet, then stir to combine, scraping the browned bits off the bottom of the pan as you stir. Continue to cook, stirring occasionally, until onions and mushrooms are very tender, 8-10 minutes.
  4. Meanwhile, cook the egg noodles according to package directions.
  5. Return the pork to the skillet, nestling it between the mushrooms and onions. Add the remaining broth, bring to a boil, and then reduce the heat to low and continue to simmer, until sauce thickens slightly and pork is cooked through, 8-10 minutes more. Remove from heat, season with fresh parsley and serve over egg noodles. Enjoy!