Pork Stroganoff

Pork Stroganoff is quick, creamy, comfort food with a lighter twist. Tender pork combines with buttery mushrooms and sweet apples in a tangy sour cream sauce.

Course Main Course

Cuisine American

Keyword creamy pork strogranoff, easy pork stroganoff recipe, pork stroganoff, pork stroganoff recipe

Prep Time 15

Cook Time 15

Servings

Calories 365kcal

Author Jill McOwen

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 use fresh
2 tsp dried onion flakes
1 1/2 tsp salt
1/2 tsp black pepper

Instructions

In a large skillet over medium-high heat, cook the ground pork until no longer pink, breaking up with a spoon or heat-proof spatula. Transfer the cooked pork to a clean bowl.
To the same pan, melt three tablespoons of the butter and add the sliced mushrooms. Cook until the liquid is mostly evaporated and the mushrooms are lightly browned.
Add the apples to the skillet and cook for a few minutes, until the apples are starting to soften.
Add the wine, bring to a simmer and cook for a minute or two, so the alcohol cooks off.
Add the cooked pork back to the pan, season with the onion flakes, one teaspoon of salt and 1/2 teaspoon of pepper. Cook for a few minutes, stirring often.
Reduce the heat to low and stir in 1/2 cup of the sour cream and 1 tablespoon of chives. Turn off the heat.
Meanwhile, boil a large pot of salted water and cook the noodles according to the package directions.
Drain the noodles and return them to the pot. Stir in the remaining 3 tablespoons of butter, 1/2 cup of sour cream, 1 tablespoon of chives and 1/2 teaspoon of salt. Stir until the butter is melted and the sour cream is blended into the noodles.
Stir the cooked pork mixture into the noodles and serve.

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