Dutch Oven Pork Stroganoff

Dutch Oven Pork Stroganoff is made with slices of tender pork and a rich and creamy mushroom sauce. Serve it over egg noodles or mashed potatoes. Your family will love this hearty and easy one-pot dinner.

Just like my Beef Stroganoff recipe, there are so many layered flavors in this stroganoff. It's deep, rich and savory flavor, with a homemade stroganoff sauce, tastes like a long simmered recipe, or one that is cooked in a Crock pot. But it takes less than an hour on the stovetop. If there are leftovers, you are lucky! The flavor will be even better the next day!

If you love cooking in one big pot too, try my other Dutch oven recipes: Pot Roast, Pork Tenderloin, Chicken Breasts, Thighs or Roast Chicken.

Ingredients

You will need the following ingredients to make pork stroganoff:

Easy Substitutions for Ingredients

• You can use full fat greek yogurt instead of sour cream. They have similar flavor and texture.
• Flour or cornstarch can be subbed for the Arrowroot powder. They are all perfect thickeners for this recipe.
• The Umami seasoning is like the "secret ingredient" I love to use in any casserole, stew and soups. It has a unique, earthy flavor with a mushroom base. Keep a bottle on hand and you will find so many ways to use it! (McCormick, Trader Joe's are some brands that make it.)
• *Sub celery salt, paprika and some Italian seasoning for the Umami if you can't get it.
• *Use baby bella or white button mushrooms.
• Add another tablespoon tomato paste or minced, raw red peppers if you don't have roasted red peppers.
• The sherry is just an addition to help cut some of the richness of the recipe. You can substitute a bit of white wine or leave it out completely.

How to make Dutch Oven Pork Stroganoff

Step 1: In a large bowl, mix the dry seasonings, pork and Arrowroot. Heat oil in large skillet over medium heat.  Cook pork for 3-4 minutes until lightly browned.* Remove to plate.

Step 2: Add remaining oil. Place onions and garlic in pan and cook for 3-4 minutes until lightly browned.Add the mushrooms, roasted peppers and cook for 1 minute.

Step 3: Pour in the broth, paste, sherry, bay leaves, herbs, and cooked vegetables.Cover, bring to a low boil.  Then lower heat to a simmer and cook for about 10 minutes, stirring the bottom of the pot to loosen the browned bits for extra flavor. Taste broth for seasoning and adjust as preferred.

Step 4: Add the noodles and cook about 8 minutes.

Step 5: Add 2 tablespoons of broth to a cup of sour cream in a small bowl.  Stir, add another tablespoon of broth, stir again.  Add this mixture into the pork stroganoff and stir to combine.  Heat on low for about 5 minutes.

Step 6: Remove bay leaves and sprigs of thyme, if used, and garnish with parsley.

How to Serve Pork Stroganoff

We used wide egg noodles with this recipe. It can easily be served over mashed potatoes or cauliflower as well.

We love a green vegetable alongside a recipe that is fairly rich. Try my Charred Broccoli, Brussels Sprouts or Blackened Green Beans.

Recipe Tips

• Since this is not a long-simmering recipe, using pork tenderloin instead of a tougher cut of pork will ensure that the pork stroganoff meat will be tender.
• An easy way to slice the pork is to put the meat in the freezer for about 30 minutes. It won't be frozen but it just making slicing a bit easier.
• Don't overcrowd the pork in the pan. You want it to sear not steam. If your pan is not large enough, just cook in two batches.
• Leave the sour cream at room temperature while you are cooking the recipe. This will help the texture stay smooth when you are ready to add the hot broth.
• Always add the sour cream to some of the hot broth first before adding to the pot to make sure it doesn't "curdle".

Can I freeze leftover pork stroganoff with sour cream?

Yes, just be aware that the texture (smoothness) can be affected. Make sure it has cooled completely, store in an airtight container for up to 3 months. Defrost overnight in the refrigerator.

Stir the stroganoff well to mix together before heating. The reheat on low-medium heat in a saucepan until hot.

Will the stroganoff noodles be mushy after freezing?

If you know you will be freezing the leftovers, I suggest cooking the exact amount of noodles (per package directions) that your family will eat that night. And then make fresh noodles when you cook the leftover stroganoff.

Or if you want to freeze it with the noodles, they will be much softer after freezing and reheating. (especially if the noodles were cooked too long to begin with) However, it will still taste good, but not as good as fresh.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

I highly recommend trying some of our favorite pork recipes:

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Dutch Oven Pork Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: French/American

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Description

Dutch Oven Pork Stroganoff is made with slices of tender pork and a rich and creamy mushroom sauce. Serve it over egg noodles or mashed cauliflower for a lower carb option. Your family will love this hearty and easy one-pot dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ pounds pork tenderloin, thinly sliced, about 2 inches long
• 2 tablespoons Arrowroot powder *
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoons Umami seasoning*
• 2 tablespoons oil
• ¼ cup roasted red peppers, chopped
• 2 tablespoons tomato paste
• 2 cups beef broth, low sodium
• 2 tablespoons sherry or white wine vinegar
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon butter
• 1 cup sour cream, room temperature
• chopped parsley for garnish
• 8 - 12 ounces egg noodles

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Instructions

1. In a large bowl, mix the dry seasonings, pork and Arrowroot.
2. Heat oil in large skillet over medium heat.  
3. Cook pork for 3-4 minutes until lightly browned.* Remove to plate.
4. Add remaining oil. Place onions and garlic in pan and cook for 3-4 minutes until lightly browned.
5. Add the mushrooms, roasted peppers and cook for 2-3  minutes.
6. Pour in the broth, paste, sherry, bay leaves, herbs, and cooked vegetables.
7. Cover, bring to a low boil.  Then lower heat to a simmer and cook for about 10 minutes, stirring the bottom of the pot to loosen the browned bits for extra flavor. Taste broth for seasoning and adjust as preferred.  Taste for seasoning.
8. Add the noodles and cook about 8 minutes until softened to taste.
9. Add 2 tablespoons of broth to a cup of sour cream in a small bowl.  Stir, add another tablespoon of broth, stir again.  Add this mixture into the pork stroganoff and stir to combine.  Heat on low for about 5 minutes.
10. Remove bay leaves and herbs, if used.

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Notes

*Cook in batches if all the pork doesn't fit in the skillet.

*Add a little bit more oil if pork is sticking. Don't worry about the remnants on the bottom of pan. They add to the flavor of the sauce.

*Always add the sour cream to some of the broth first before adding to the pot to make sure it doesn't "curdle".

 

Nutriton information is an estimate from Nutrifox.com

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Nutrition

• Serving Size: 1
• Calories: 329
• Sodium: 759mg
• Fat: 15g
• Carbohydrates: 15g