My easy creamy ground pork stroganoff blends ground pork with buttery mushrooms and sweet apples in a tangy sour cream sauce.
If you enjoy this recipe, try my Ham Loaf next!
Some years ago I developed a pork meatball recipe served over buttered noodles that featured a sweet-and-savory creamy sauce made with hard apple cider. Those meatballs became a favorite with friends, and I later streamlined the idea by skipping the meatballs and turning it into this easy creamy ground pork stroganoff. While traditional stroganoff is often seen as a cold-weather comfort dish, this lighter pork version is excellent for spring and beyond. It uses simple ingredients and comes together quickly—perfect for busy weeknights and family dinners.
More ground pork recipes
- Ground Pork Tacos
- Pulled Pork Burger
- Pork Apple Meatballs
What is Pork Stroganoff?
Beef stroganoff is a classic Russian dish of cooked beef served in a sour cream sauce. In this pork stroganoff, ground pork replaces the beef for a lighter, more affordable, and consistently tender result. Sliced beef can sometimes turn out chewy or tough, whereas ground pork ensures a tender texture without the worry of overcooking. In this recipe the pork is combined with buttery mushrooms and fresh apple—adding a touch of sweetness to balance the savory mushroom and tangy sour cream. A splash of white wine and a sprinkle of chives finish the sauce.
Ingredients for easy creamy ground pork stroganoff recipe
- Ground pork – 1 lb lean ground pork (not sausage).
- Sliced mushrooms – about 8 oz white button mushrooms, stems removed and sliced.
- Apples – 2 apples, peeled, cored and finely chopped to add a gentle sweetness.
- Butter – use unsalted if you want to control the seasoning; adjust salt to taste.
- Sour cream – full-fat for best creaminess; creme fraiche can be used as an alternative.
- Dry white wine – about 1/2 cup (Sauvignon Blanc or Pinot Grigio). Substitute chicken broth or apple juice if you prefer not to use wine.
- Chives – dried or fresh; parsley can substitute if you like.
- Dried onion flakes – a time-saver; 1/2 a chopped sweet onion works fine instead.
- Salt and pepper – to taste.
- Egg noodles – cooked according to package directions and drained.
- Optional variations – a teaspoon of Dijon mustard or a dash of soy sauce adds extra depth to the sauce.
Instructions for creamy pork stroganoff
1. In a large skillet over medium-high heat, cook the ground pork until no longer pink, breaking it up as it cooks. Transfer the cooked pork to a clean bowl.
2. In the same skillet, melt three tablespoons of butter. Add the sliced mushrooms and cook until most of their liquid has evaporated and they are lightly browned.
3. Add the chopped apples and cook for a few minutes until they begin to soften.
4. Pour in the white wine and simmer for a minute or two to cook off the alcohol.
5. Return the cooked pork to the skillet. Season with dried onion flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Cook a few minutes, stirring occasionally.
6. Reduce heat to low and stir in 1/2 cup of sour cream and 1 tablespoon of chives. Turn off the heat to avoid curdling the sour cream.
7. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and return the noodles to the pot.
8. To the drained noodles add the remaining 3 tablespoons of butter, 1/2 cup sour cream, 1 tablespoon chives and 1/2 teaspoon salt. Stir until the butter melts and the sour cream is evenly blended into the noodles.
9. Combine the pork mixture with the buttered noodles and stir to coat. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently and top with a little extra sour cream if desired.
Don’t forget to scroll to the bottom of the page for a printable recipe card.
FAQ’s
What is the best cut of meat for stroganoff?
Preference varies, but ground meat is reliable and always tender, which is why I use ground pork for this recipe. If you prefer sliced pork, use thinly sliced pork tenderloin or fillet and watch the cooking time carefully to avoid toughness. The National Pork Board recommends cooking pork to an internal temperature of 145°F followed by a three-minute rest.
You can also use leftover cooked pork—slice or shred it and stir it into the creamy stroganoff sauce for a quick meal.
What wine goes with Pork Stroganoff?
A dry white wine pairs nicely. I prefer a Sauvignon Blanc while cooking, but Pinot Grigio or an unoaked Chardonnay work well too.
Can you freeze Pork Stroganoff?
This dish doesn’t freeze particularly well because of the sour cream-based sauce; textures can change when frozen and reheated. Leftovers keep well in the refrigerator for up to three days.
Serving Suggestions
- Serve with a simple green vegetable like asparagus or skillet green beans for a balanced meal.
- If you’d like extra savory depth, add a teaspoon of Dijon mustard or a splash of soy sauce to the sauce before stirring in the sour cream.
Kitchen Tools
- A large frying pan or skillet for browning the pork and sautéing mushrooms.
- A large pot for cooking the egg noodles.
- A heatproof spatula or wooden spoon for breaking up the ground pork while it cooks.
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Pork Stroganoff
Ingredients
- 12 oz egg noodles
- 1 lb lean ground pork (not sausage)
- 8 oz white button mushrooms, stems removed and sliced
- 2 apples, peeled, cored and chopped fine
- 1 cup sour cream
- 6 tbsp unsalted butter
- 1/2 cup dry white wine
- 2 tbsp lightly dried chives (or fresh)
- 2 tsp dried onion flakes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the ground pork in a large skillet over medium-high heat until no longer pink, breaking it up with a spoon. Transfer to a clean bowl.
- Melt 3 tablespoons butter in the same pan and add the sliced mushrooms. Cook until the liquid mostly evaporates and the mushrooms are lightly browned.
- Add the apples and cook a few minutes until they begin to soften.
- Add the wine, bring to a simmer and cook 1–2 minutes to reduce.
- Return the pork to the pan. Season with onion flakes, 1 tsp salt and 1/2 tsp pepper. Cook a few minutes, stirring.
- Reduce heat to low and stir in 1/2 cup sour cream and 1 tbsp chives. Turn off heat.
- Cook the noodles in a large pot of salted boiling water according to package directions. Drain and return to the pot.
- Stir in the remaining 3 tbsp butter, 1/2 cup sour cream, 1 tbsp chives and 1/2 tsp salt to the noodles until blended.
- Combine the pork mixture with the noodles and serve immediately.
Nutrition
| Carbohydrates: 55 g
| Protein: 11 g
| Fat: 11 g
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